A Journey into the Hills: Uttarakhand’s Culinary Treasures at Hilton Garden Inn
With winter settling in and Delhi’s air filled with the promise of chillier days, my niece Marisha and I decided to explore the Kauthig Food Festival at Hilton Garden Inn, New Delhi/Saket. This celebration of Uttarakhand’s rich culinary traditions promised not just a meal but an exploration of flavors steeped in heritage.
As we walked into India Grill, the atmosphere was warm and inviting, mirroring the spirit of the Himalayan region. The evening began with Buransh Ka Sharbat, a floral drink made from rhododendron flowers, instantly transporting us to the serene valleys of Uttarakhand.
The starters set the stage beautifully. The Aloo Pindaloo Ki Tikki was perfectly balanced in texture, while the Dal Ki Pakori offered a delightful burst of flavor with each bite. Marisha particularly enjoyed the Narangi Bhuna Kukkad, a tender chicken preparation infused with citrus notes, which perfectly encapsulated the freshness of mountain-inspired cuisine.
The main course was an ode to simplicity and authenticity. The Bhatt Ki Churkani brought the earthy richness of black soybeans to life, complemented by the wholesome Mandue Ki Roti. The Pahadi Bhuna Mutton, slow-cooked to perfection, offered a hearty, soul-satisfying taste, while the aromatic Himalayan Red Rice tied the meal together seamlessly. Each dish carried the unmistakable essence of the hills—flavors that were both rustic and refined.
For dessert, we indulged in Jhangora Ki Kheer, a sweet millet pudding that felt comforting and nostalgic, and Bal Mithai, a traditional treat that left us savoring its nutty, caramelized flavor long after the last bite. The chutneys served alongside—Bhang Ki Chutney and Bhune Tamatar Lahsun Ki Chutney—were the perfect accompaniments, bursting with vibrant, tangy notes.
Chef Prateek Agrawal’s dedication to reviving Uttarakhand’s lost recipes was evident in every dish. His thoughtful curation, coupled with the hospitality of Operations Manager Abhishek Kukreti, turned the evening into an immersive cultural experience. It wasn’t just about the food—it was about connecting with the traditions and stories of a region through its culinary heritage.
As we wrapped up the evening, Marisha and I couldn’t help but feel a deeper appreciation for the flavors of Garhwal and Kumaon. The Kauthig Food Festival wasn’t just a dining event—it was a celebration of Uttarakhand’s soul, and I look forward to more such initiatives by Hilton Garden Inn that bring the diverse heritage of India to the forefront.
