PRENEETA SHARMA
From Kangri Dham and siddu to wild nettle tea and Chamba rajma, Himachal Pradesh’s traditional food took centre stage at the Himachal Culinary and Tourism Festival organised at the Institute of Hotel Management (IHM), Shimla, Kufri, on World Tourism Day.
Organised by the Him Aanchal Chef Association, the festival brought together chefs, students, women entrepreneurs and food enthusiasts to showcase the state’s diverse culinary traditions. Shimla Deputy Commissioner Anupam Kashyap, who attended the event as chief guest, visited the traditional food exhibition and interacted with participants.
‘Traditional food can become a source of enterprise’
Kashyap said preserving traditional cuisine was closely linked to preserving Himachal’s cultural identity. He noted that women across the state were increasingly participating in culinary competitions and turning traditional cooking skills into businesses.
“Traditional food should not remain confined to festivals. It needs to become part of regular consumption as well as enterprise,” he said, stressing the need to take Himachali cuisine to markets beyond the state and eventually to international audiences.
He said innovation was important, but it should not come at the cost of authenticity. Before launching a local food product commercially, entrepreneurs should focus on taste, quality, presentation, hygiene, temperature control, production processes and repeated testing.
Quality, food safety key to building a brand
The Deputy Commissioner said consumer trust was the most important asset for any food business and warned against compromising on quality and authenticity.
He emphasised the importance of food safety, hygiene and ethical practices, besides testing products under different conditions and incorporating consumer feedback before taking them to market.
Kashyap also called for investment in modern equipment and infrastructure to ensure that food products retain their taste and quality. He said young entrepreneurs could explore government schemes offering loans and subsidies for food processing and related infrastructure.
Students bring new ideas to traditional cuisine
The festival also showcased how students are experimenting with traditional Himachali food while retaining its cultural character. Kashyap appreciated students from different states who participated in learning and preparing local dishes.
He said the participation of people educated in Himachal who later work elsewhere and return to such events reflects their continuing connection with the state’s culture and traditions.
Traditional food takes centre stage
The exhibition featured a wide range of regional delicacies, including Kangri Dham, guchhi ki sabzi, patrode, siddu, red rice, sepu badi, bichhu booti tea, kodra roti, ragi laddoos and Chambyali rajma. A variety of cakes were also displayed.
The organisers said the exhibition aimed to promote Himachal’s traditional cuisine, create greater awareness about local food and strengthen its link with the tourism industry.
Participants felicitated
Participants who excelled in different categories were awarded medals and certificates.
In the Home Chef category, Chaman Lal Sharma won gold, Anjana silver, while Riya and Renu received bronze medals.
In the Home Baker category, Anjana won gold, Aarti Agrawal silver, and Yashasvi and Sanya Sharma bronze.
Kartik Kaushal was recognised in the Student Chef category for Classes 9 and 10. In the Classes 11 and 12 category, Riya won gold, Kalpana silver and Priyanchal Chauhan bronze.
In the Hospitality category, Joginder won gold, Stageen silver, while bronze medals were awarded to Riya and Piyush Mangla and the teams of Sumit Rai, Anuj Kumar and Gagan Thakur.
All participants were also presented certificates.
Chef Nand Lal’s team honoured for 451 varieties of siddu
Chef Nand Lal, a Limca Award recipient, and his team were felicitated for preparing 451 varieties of siddu, adding another highlight to the festival.
Jury members Vivek, Chef Amit Dogra, Chef Vijay Vashisht, Chef Raj Kumar, Chef Himanshu Wadhwa, Chef Pradeep Chauhan and Dr Pradeep Sharma were present during the event.
Among those present were Devender Verma, president of the Federation Hotel and Restaurant Association Himachal; Dr Mukul Dimri, Principal, IHM Shimla; Shalini Sharma; Nand Lal, president of the Him Aanchal Chef Association; along with chefs, students, participants and others associated with the food and hospitality sector.
