The Himalayan Soil - By Chef Sanjay Thakur

Grown in the rich soil of the Himalayas, it is my responsibility to carry forward the message and uphold my family's legacy. Hailing from Shimla, Himachal Pradesh, my journey to become a Chef was inspired by witnessing my father's dedication to the kitchen and his preparation of traditional Himachali cuisine.

Beyond being a mere landscape, the Himalayas exemplify how nature harmonizes its resources. After spending time in Melbourne, I recognized the crucial role sustainable dining played in the Australian food scene. I decided to introduce a new, yet "age-old" practice to India by initiating "foraging."

As the first step, it was challenging to make hotels understand this concept. Fortunately, I received support from experts in various fields, from the forest department to plant biology. A special mention to Dr. Anil Thakur, with whom we collected and understood many ingredients available abundantly in the forest, ready to be commercialized once awareness was created.

Our primary goal was to help the hospitality industry understand that every state in India possesses unique qualities, including its ingredients. Therefore, it is the responsibility of every hotel or restaurant chef to incorporate and introduce such ingredients to their menus, educating diners about their unique flavor profiles.

While many chefs import truffles from Italy, they often overlook what India has to offer. I firmly believe that a dedicated culinary artist can create a masterpiece with local resources. After extensive travel across India, I observed that most menus featured common dishes like aloo gobi or paneer, rather than being season-inspired with sustainable practices by sourcing from local producers and farmers.

Through the Himalayan Soil project, we have successfully raised awareness at over 14 universities/colleges nationally and internationally, with over 7 pop-ups globally, including the popular one - Triyogyoni, the World's Highest Pop-up Restaurant.

Most recently, recognized for its local foraging, the project won the Best Restaurant award. Colleges are now introducing courses/competitions on local resources. While progress has been made, significant changes are still needed to support our resources and ensure a secure future for generations to come.

The Government of India has also made great initiatives on sustainability, serving as a monumental kickstart and motivation for hoteliers.

Now, it's up to the chefs to help achieve these goals by using their creativity to turn available resources into art and, more importantly, nutrition-inspired dishes - the very reason we eat.

I believe this ideology must be passed on to future generations by setting an example, and it is the responsibility of every individual to contribute their part.

Foraging is for our future.