There’s poetry in food that has the soul of its country. At The Market, The Ritz-Carlton, Bangalore, the poetry is a rare and soulful one — the Pahadi Food Festival, specially crafted by the celebrated Chef Saurabh Tyagi. This meal took the guests directly to the fog-shrouded mountains of Uttarakhand and Himachal Pradesh, where traditions run deep in the recipes and every single ingredient tells a story of the Himalayan heritage and elevation.
Pahadi food, born out of the lands of the Indian Himalayas, is a tale of endurance, sustainability, and soul. It’s a cooking tradition that has been quietly practised for centuries, based on local grains, lentils, and wild herbs. It is rustic, warm, and highly nourishing — Chef Saurabh Tyagi interprets all qualities through his refined menu. His curation is not only of local flavours, but a personal tribute to the land that informs his culinary thinking.
At the centre of this sensory journey is a dish that literally steals the spotlight — the Timle ki Subzi, an uncommon and fascinating preparation of spicy fig cooked with activated charcoal, onion, and tomato. Smoky, earthy, and layered with surprising sweetness, it’s rustic and innovative all at once — a gorgeous example of just how old-fashioned ingredients can be reimagined for the contemporary table. The activated charcoal adds an air of mystery, deepening the richness of the figs and resulting in a dish that’s an absolute culinary masterpiece.
The rest of the menu is just as evocative, presenting an authentic, multi-sensory trip through the hills. The Patyore, crisp colocasia leaf roulade fritters from Himachal, and Siddu, a traditional steamed bun filled with spicy black lentils, evoke warmth and nostalgia with each morsel. For more robust fare, the Gahat ka Gosht, the rich curry of horse gram lentils and lamb, serves up assertive, comforting flavours direct from the Uttarakhand kitchens. The Kale Till ka Baanch, with pot-braised chicken cooked in black sesame and sesame oil, is indulgent but earthy, while the Aloo Jakhiya, the skillet-fried potatoes flavoured with wild dog mustard, is a tangy and lively foil.
Even the accompaniments exhibit a thoughtful commitment to authenticity and proportion. The Dal Chesa, a sumptuous blend of ground black lentils with ginger and garlic, and the mustard-flavoured Kumaoni Raita, infused with cucumber, go great with the main course. No Pahadi meal is complete without its distinctive breads, and here you’ll find both Mandua ki Roti, made from earthy ragi, and Gahat ki Roti, stuffed with ghee and skillet-cooked to perfection. Each dish is a tribute to the mountain home — rustic in spirit, yet redefined with finesse for the fine-dining table.
Aside from the menu, The Market has been restored to preserve the serenity of the pahads. From the gentle sounds of Himalayan folk melodies to the décor reminiscent of mountain village dwellings, the ambiance invites diners to unwind, take a breath, and really relish. Each detail serves to be part of the greater story — that of a culture profoundly rooted in its land, ingredients, and people.
In an era when regional food is being rediscovered and championed, this festival is notable not only for its uniqueness but for its authenticity. Chef Saurabh Tyagi doesn’t just serve a menu; he shares with us a personal odyssey into his heritage, skillfully balancing tradition with originality. His passion for the cuisine shines through on every plate, and his gift to convey that passion into a luxury dining experience is sublime.
The Pahadi Food Festival at The Ritz-Carlton, Bangalore was a cultural celebration, an unearthing of lost flavours, and a reminder of how food can transport us to places we have never been, but somehow feel we know forever. This was a stunningly curated tribute to Himalayan heritage.
If you’re in Bangalore, don’t miss the chance to be a part of this stunningly curated tribute to Himalayan heritage.
Venue: The Market, The Ritz-Carlton, Bangalore
Dates: 11th to 21th September
Price: INR 2000 + taxes per person onward
Written by – Samanvitha Rao
