Preneeta Sharma
October 30,New Delhi
From the aromatic flavours of Siddu and Sepu Badi to the distinctive taste of Kangra tea, Himachal Pradesh brought a delicious slice of its cultural heritage to Rashtrapati Bhavan, creating a proud moment for the state on the international stage.
Traditional Himachali cuisine was specially curated for the prestigious state banquet hosted in honour of H.I.H. Hereditary Prince Alois of Liechtenstein and H.R.H. Hereditary Princess Sophie. The special culinary presentation showcased the state’s rich food traditions and received an encouraging response following successful trials and an impressive presentation.
Representing the culinary diversity of Himachal, the specially designed menu brought together traditional delicacies from Shimla, Kullu, Kangra, Chamba, Mandi, Sirmaur, Solan, Kinnaur, Lahaul-Spiti and other regions. From the much-loved Siddu, Sepu Badi, Madra, Bhaturu and Bhey to indigenous preparations featuring Gucchi, Lingdu, Bhangjeera and Kinnauri apples, every dish reflected the unique flavours and food heritage of the Himalayan state.
The royal banquet also featured traditional Himachali desserts, including Apple Halwa Cake, Kauni Ka Meetha and Bathu Kheer, while Kangra tea and Himalayan herbal tea added a distinctive regional touch. The beverage selection highlighted the state’s natural wealth through Sea Buckthorn, Buransh and apple juices, along with traditional barley Sattu.
Behind this remarkable culinary showcase was the dedicated effort of Chef Nand Lal Sharma, President of Him Aanchal Chefs Association (HIMCA) and Consultant – Food & Beverage, HPTDC. With nearly four decades of experience, Chef Sharma has been instrumental in preserving, documenting and promoting Himachal’s traditional cuisine and bringing its indigenous flavours to prestigious national and international platforms.
The culinary team comprising Chef Kshitij Nandaik, Chef Kamlesh Kumar, Chef Devendra Kumar, Chef Nagesh Thakur, Shubham Dogra, Dawa Tsering, Chef Dorje, Chef Vipul and Chef Sanjeev Kumar contributed to the successful presentation.
The programme was conducted under the guidance of HPTDC Managing Director Anurag Sharma, with significant coordination and support from Rashtrapati Bhavan’s Executive Chef Mukesh Kumar, CPH, ACPH, and other officials.
Expressing his happiness, Chef Nand Lal Sharma said that presenting Himachal’s culinary heritage at Rashtrapati Bhavan was an unforgettable moment of pride. He emphasised that every traditional dish represents the state’s culture, local agriculture, natural resources and generations-old culinary wisdom. The objective, he said, is to preserve these traditions while presenting them through modern techniques and international standards.
This prestigious showcase is more than a culinary achievement; it is a celebration of Himachal’s identity, traditions and indigenous knowledge. By taking the state’s authentic flavours to one of India’s most prestigious venues, Himachal has once again demonstrated that its cultural heritage deserves a place on the global gastronomic map.
From the mountains of Himachal to the grandeur of Rashtrapati Bhavan, the state’s traditional flavours have carried a story of culture, pride and heritage to an international audience.
