Preneeta Sharma
Shimla, August 3
A journey through the mountains of Himachal Pradesh, where every course carried a story, every ingredient traced its roots to the Himalayas, and every serving reflected centuries-old traditions that continue to define the state’s cultural identity.
In a rare showcase of Himachal Pradesh’s traditional cuisine before President Droupadi Murmu, renowned culinary expert Chef Nand Lal Sharma presented an elaborate spread of regional delicacies while narrating the history, philosophy and community spirit that lie at the heart of the state’s food heritage.
Describing the occasion as a “profound honour and a truly humbling experience”, Sharma said the interaction with the President went beyond flavours, touching upon the traditions that have kept Himachali cuisine alive across generations.
The menu represented the culinary diversity of the state, bringing together dishes such as Siddu, Makai Pacholay, Indra, Pateerh, Gagrolu, Gucchi Chana Madra, Sepu Vadi, Teli Mash, Palda, Chuhare Ka Raita, Rongi, Dana Bhaat (Lal Chawal), Ambala Kaddu, Auriya Moong, Ambua and Badane Ka Meetha.
Each preparation came with its own narrative. Sharma spoke about the rare Gucchi (morel mushroom), explaining how it appears naturally in Himalayan forests only after the snow recedes and is painstakingly collected by villagers, making it one of the mountains’ most prized seasonal treasures.
He also introduced the President to the philosophy behind the Himachali Dhaam,a community feast where guests sit together in rows and are served on biodegradable Pattal leaf plates. Cooked collectively by traditional Botis, Dhaam is more than a meal; it embodies equality, shared labour, hospitality, sustainability and the enduring spirit of village life.
According to Sharma, every dish was presented not merely as food but as a piece of Himachal’s living heritage, connecting agriculture, festivals, faith and family traditions that have been passed down for generations.
The President appreciated both the authenticity of the cuisine and the stories that accompanied it, Sharma said, describing the interaction as a recognition of the people who have preserved these traditions despite changing times.
Sharma dedicated the honour to Himachal Pradesh’s farmers, traditional Botis, home cooks and rural communities, saying the recognition belonged to every individual who has safeguarded the state’s culinary legacy.
The showcase marked a significant moment for Himachal Pradesh, placing its traditional cuisine alongside India’s finest cultural expressions and reaffirming that regional food traditions are not merely recipes, but repositories of history, identity and collective memory.
