Chef Nitika Kuthiala brings authentic Himachali cuisine to Hyderabad
Golkonda Pavilion at ITC Kohenur is hosting a Himachali popup, showcasing the heritage flavours of the region. Chef Nitika Kuthiala, the brain behind the delectable spread, shared her passion for authentic Himachali cuisine, saying, "I want to present it as such, without fusion or modifications." This commitment to authenticity was evident in every dish, carefully crafted to transport taste buds to the picturesque valleys of Himachal Pradesh.
The chef is showcasing what is called dham food, which simply means daawat in common parlance which is usually a mid-day meal served during any big occasion. While Dham food is pure vegetarian, the chef added a few non veg specialties too to allow guests to get more from the food fest.
ITC Kohenur's Chef Amar Jamaal aptly described the significance of this cuisine, "Dham food is ceremonial, a mid-day feast that brings people together." He emphasized, "It's not just about the food; it's about community dining, get-togethers, and sitting down together." This sentiment was palpable as guests savoured each dish, immersed in the rich cultural heritage of Himachal.
The journey began with Kulthe ka Sorua, a hearty horse gram soup, reminiscent of mutton broth. Chef Nitika revealed, "Horse gram is of different varieties; this one is a mix of black and red." This attention to detail was characteristic of every dish, showcasing the diversity of Himachali ingredients.
I heard my food companions raving about the Macchi Ka Pakora, freshwater fish fritters. Chef Nitika shared, "In Himachal, we have River Fish, Trout, Kullu, and Rohu." Paired with a refreshing Mooli (radish) salad, made with grated radish, salt, carom seeds, and lemon, this snack embodied the simplicity and elegance of Himachali cuisine.
Button mushrooms, a specialty of Solan, dubbed the "City of Mushrooms," were crafted into an irresistible Solani Khumb appetizer. Chef Nitika noted, "Solan is famous for mushrooms; we have a variety of them." The earthy flavour of these mushrooms complemented the subtle spices, leaving guests yearning for more.
The main course, an elaborate Dham spread, featured Aloo Channa Madra (potato and chickpea curry), Sepu Badi Madra (special spinach gravy), Tailey maah (Urad Dal with dry fruits), and Kaddu ka ambal (pumpkin in sweet and sour gravy). Each dish reflected the region's love for lentil-based and curd-gravy-based cuisine.
Chef highlighted, "Dham food doesn't include garlic, onion, or heavy spices; it's pure, vegetarian." This emphasis on simplicity allowed each ingredient to shine, demonstrating the harmony between flavours and textures.
The festival also showcased non-vegetarian options, like Rara Meat (slow-cooked mutton) and Chicken wale Peele Chawal (chicken with saffron rice). These dishes, although not part of traditional Dham food, reflected the diversity of Himachali cuisine.
In the entire Himachali thali, Chef Nitika's love for her native cuisine stood out. She shared, "We don't have a concept of snacking in Himachal; these dishes are usually made for special occasions." Her dedication to preserving traditional recipes and techniques ensured an authentic experience for all.
Those who still have an appetite could gorge on sweet treats like Budana Meetha (a unique sweet preparation from Kangra Valley) and Meethe Chawal, they carried with them a newfound appreciation for Himachali cuisine.
In a world where fusion and experimentation often dominate culinary landscapes, this festival seems like an honest attempt to showcase authentic flavours. In Chef Nitika's thali presentation was a truly immersive experience, transporting attendees to the heart of Himachal Pradesh, where tradition, community, and cuisine intertwine.
The Himachali food festival is on at Golkonda Pavilion in ITC Kakatiya, Hyderabad from November 15 to 24.
