Fusion Food for Keeping the Spark Alive on Traditional Regional Cuisine

Uttarakhand, with its majestic Himalayan backdrop and rich cultural tapestry, is a treasure trove of
culinary heritage. Traditional dishes like Kafuli (a creamy spinach and fenugreek curry), Aloo ke Gutke (a
spiced potato delicacy), Phanu (a nutritious lentil stew), Bhatt (black soybean-based dishes), and Bhang
ki Chutney (a tangy hemp seed sauce) tell stories of mountain life, rooted in local ingredients and simple,
healthy cooking techniques.
Today, as modern tastes evolve and global food cultures intermingle, fusion cuisine emerges as a vital tool
to keep such treasured traditions vibrant and relevant. Fusion food in Uttarakhand’s context is not about
replacing old recipes but reimagining them—infusing new ideas while preserving the soul and indigenous
flavours of the region. This culinary dialogue between tradition and innovation invites younger
generations and global palates to experience Uttarakhand’s cuisine in exciting new forms.

Why Fusion Cuisine Matters for Uttarakhand

 Revitalizing Tradition: Fusion bridges the gap between tradition and today’s dynamic food
culture, making heritage dishes more accessible and appealing without losing their essence.
 Nutritional Value: Uttarakhand’s local ingredients like mandua (ragi), gahat (horse gram), and
bhatt are highly nutritious. Fusion dishes spotlight these healthy elements creatively, promoting
sustainable eating.
 Cultural Pride: Through fusion, the global food community can discover and appreciate the
unique flavors of Uttarakhand, fostering pride and preservation efforts.
 Supporting Local Farmers: Utilizing regional grains and pulses in innovative ways supports local
agriculture and biodiversity.

A Fusion 3-Course Menu Inspired by Uttarakhand

Starter: Gahat (Horse Gram) Soup Shooter with Himalayan Herb Foam
Imagine starting your meal with a cozy little shot of warmth—this is our Gahat soup shooter. A fresh
twist on the beloved horse gram dal, it’s packed with earthy protein and nutrient goodness. To elevate the
experience, it’s topped with a light, fragrant foam made from herbs handpicked from the Himalayan
slopes. It’s simple yet sophisticated, a perfect way to awaken your palate whether you’re dining in a chic
café or a fine restaurant.
Main Course: Mandua (Ragi) Flour Pizza with Bhatt Dal Pesto and Mountain Vegetables
Who says pizza can’t be local? Here, we swap the usual wheat crust for mandua flour, giving a lovely
nutty flavor and wholesome texture that speaks of Uttarakhand’s hills. The sauce is a vibrant pesto made
from black soybeans, locally called Bhatt, bursting with richness and earthiness. Topped off with fresh
mountain vegetables like red capsicum and wild mushrooms, this pizza is a celebration of familiar
ingredients in a delightful, unexpected form.
Dessert: Buransh (Rhododendron) Kheer Panna Cotta
For dessert, we invite you to savor the delicate floral notes of Buransh, or rhododendron, transformed into
a creamy panna cotta. This fusion embraces Uttarakhand’s iconic flavors and pairs them beautifully with

the elegance of a classic Italian dessert. The result is a refreshingly light and fragrant finale that honors
the region’s natural bounty in every spoonful.

Embracing Culinary Innovation Rooted in Tradition
Bringing Uttarakhand’s treasured ingredients and recipes into the modern culinary spotlight through
fusion dishes is more than just creativity—it’s a way of keeping tradition alive and thriving. Whether
enjoyed at a cozy café in Mussoorie or a gourmet kitchen in Dehradun, these dishes
At Servo Hospitality School, fostering this kind of culinary innovation we try to tell the story of the
mountains in a language that today’s food lovers can connect with. Our sincere effort is towards preparing
chefs to respect and cherish their roots while boldly exploring new horizons. It’s about creating food
experiences that honor the past, celebrate the present, and inspire the future.