Himachali Cuisine Showcased at Culinary and Tourism Festival
Shimla, September 27: Innovation, quality and ethical practices are essential to taking Himachali cuisine to national and international markets, Deputy Commissioner Anupam Kashyap said at a Himachal Culinary and Tourism Festival organised at IHM Shimla (Kufri) on World Tourism Day.
Organised by the Him Aanchal Chef Association, the festival showcased traditional dishes from across Himachal Pradesh, including Kangri Dham, guchchi, siddu, patrode, red rice, sepu badi, kodra roti, ragi laddoos, Chamba rajma and nettle tea.
Kashyap stressed the need to preserve the authenticity of traditional food while linking it with tourism, entrepreneurship and employment. He emphasised food safety, hygiene, quality, presentation, product testing and consumer feedback before commercial launch.
He also urged young entrepreneurs to explore government schemes providing loans and subsidies for food processing and related infrastructure.
Participants were awarded medals and certificates in various categories. Chef Nand Lal and his team were honoured for preparing 451 varieties of siddu. The event also featured students, women entrepreneurs, chefs and hospitality professionals.
Samagra Sikhsha
