Chef Nitika Kuthiala brings genuine Himachali food to Hyderabad

Golkonda Pavilion at ITC Kohenur is hosting a Himachali popup, showcasing the heritage flavours of the area. Chef Nitika Kuthiala, the brain behind the delightful spread, shared her enthusiasm for genuine Himachali food, stating, “I wish to provide it as such, without blend or adjustments.” This dedication to credibility appeared in every meal, thoroughly crafted to transfer palate to the stunning valleys of Himachal Pradesh. The chef is showcasing what is called dham food, which merely suggests daawat in typical parlance which is normally a mid-day meal served throughout any huge event. While Dham food is pure vegetarian, the chef included a couple of non veg specializeds too to enable visitors to get more from the food fest. ITC Kohenur’s Chef Amar Jamaal appropriately explained the significance of this food, “Dham food is ritualistic, a mid-day banquet that brings individuals together.” He stressed, “It’s not practically the food; it’s about neighborhood dining, parties, and taking a seat together.” This belief was palpable as visitors savoured each meal, immersed in the abundant cultural heritage of Himachal. The journey started with Kulthe ka Sorua, a hearty horse gram soup, similar to mutton broth. Chef Nitika exposed, “Horse gram is of various ranges; this one is a mix of black and red.” This attention to information was particular of every meal, showcasing the variety of Himachali active ingredients. I heard my food buddies 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 rejuvenating Mooli (radish) salad, made with grated radish, salt, carom seeds, and lemon, this treat embodied the simpleness and beauty of Himachali food. Button mushrooms, a specialized of Solan, called the “City of Mushrooms,” were crafted into a tempting Solani Khumb appetiser. Chef Nitika kept in mind, “Solan is popular for mushrooms; we have a range of them.” The earthy flavour of these mushrooms matched the subtle spices, leaving visitors yearning for more. The main dish, a fancy Dham spread, featur
Find out more