At its core, the initiative aims to create a seamless supply chain where organically grown produce moves straight from farms to hotel kitchens in Dharamsala and surrounding tourist hubs. For farmers, this promises assured markets and better price realisation; for hotels, it ensures a steady supply of fresh, seasonal and locally sourced ingredients that are increasingly in demand among conscious travellers.
But beyond economics, the initiative carries a deeper cultural ambition — reviving and promoting traditional Pahadi cuisine as a distinct culinary identity of Himachal Pradesh.
Officials say the programme will actively encourage farmers to diversify into high-value cash crops and exotic varieties suited to modern hospitality needs. This includes herbs, specialty vegetables and niche produce that can elevate local dishes while opening new income avenues for cultivators.
Additional Director, Agriculture (North Zone), Rahul Katoch underscored the bridging role of his department. “The Agriculture Department is acting as a link between farmers and the hotel industry. We are identifying progressive farmers, guiding them towards crop diversification and ensuring their produce aligns with market demand,” he said.
The initiative is also closely tied to the concept of regenerative tourism — where tourism not only sustains itself but actively contributes to the local economy, environment and culture. By embedding local food systems into the tourism experience, Kangra aims to create a model where visitors consume what the land naturally produces, reducing environmental impact while enriching authenticity.
Vinay Dhiman, Deputy Director (Tourism), who also holds charge of State Institute of Hotel Management (SIHM) Principal said the effort goes beyond supply chains. “This is about positioning Pahadi cuisine as a refined and sustainable culinary philosophy. By integrating local produce into hotel menus, we are offering tourists an authentic taste of Himachal while ensuring direct benefits to farmers,” he noted.
As part of this broader vision, SIHM-Dharamsala has already taken the lead by hosting a dedicated ‘farm to fork’ culinary event in March, showcasing the richness of local ingredients and traditional recipes through modern presentation. “More such events are in the pipeline, aimed at building stronger industry-academia links and expanding awareness around regional cuisine,” he said.
In a forward-looking move, stakeholders have also agreed upon introducing an optional “introduction to Pahadi cuisine” module in senior secondary schools.
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