CHEF TEEKARAM SINGH’S THOUGHTS OVER THE RISING INFLUENCE OF UTTARAKHAND CHEFS IN THE GLOBAL HOTEL INDUSTRY (PART-1): A REFT TODAY REPORT.
The hotel industry is a global mosaic, constantly evolving to meet the tastes, preferences and cultural curiosities of travelers from every corner of the world. Within this vast and dynamic sector, one group of culinary artists are quietly making a significant impact—chefs from the Indian state of Uttarakhand. Nestled in the foothills of the Himalayas, Uttarakhand is renowned for its rich heritage, natural beauty and a diverse culinary tradition influenced by its geography, culture and spiritual history. For centuries, the state’s food culture has blended simple ingredients like millet, rice, local vegetables and a variety of aromatic herbs, all while drawing influences from neighbouring places like Tibet, Nepal and Punjab. But what’s truly fascinating today is the way Uttarakhand’s chefs are infusing global kitchens with their distinct flavors and techniques, placing this regional cuisine on the world map.
Chef Teekaram Singh in Netherlands.
A UNIQUE CULINARY IDENTITY:
Uttarakhand’s culinary identity is largely shaped by the rugged terrain and climate of the region. The state’s traditional food often consists of hearty, earthy dishes designed to keep locals nourished, during long winters and arduous mountain climbs. Dishes like kafuli (a spinach-based curry), aaloo ke gutke (spicy potatoes) and gahat dal (a lentil soup) have deep cultural roots. These traditional recipes have undergone modern transformations, becoming part of the menus in global hotel kitchens. Chefs from Uttarakhand, whether they are working in five-star resorts in Dubai, luxury hotels in Paris or boutique properties in the heart of New York, are introducing international audiences to the flavors of their homeland. The beauty of Uttarakhand’s cuisine lies in its simplicity vegetables, pulses, grains and dairy, paired with a focus on health and sustainability attributes that align perfectly with the growing trends in global hospitality.
Food presented by Chef Teekaram Singh.
GLOBAL REACH, LOCAL ROOTS:
It’s not just about promoting Indian food or regional dishes in upscale restaurants; it’s about chefs from Uttarakhand bringing their authentic touch and understanding of their native ingredients to international palates. In some of the most luxurious hotels around the world, chefs from Uttarakhand are creating menus that honor both the region’s agricultural traditions and the demands of fine dining. One such example is Chef Teekaram Singh, a well-known Uttarakhand born chef who worked his way up in some of the world’s top kitchens. With a firm belief that the world is slowly embracing food that’s closer to nature, Master Chef Teekaram Singh has incorporated regional ingredients like mandua (finger millet) and bhangjeera (perilla seeds) jakhya (wild mustards or dog mustard) into modern fusion dishes, attracting attention from both food critics and guests alike.
INTERVIEWED AND PICTURE COURTESY: CHEF TEEKARAM SINGH.
–A REFT Today Report.
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