Ahmedabad Gets a Pahadi Brunch at ITC Narmada on Sept 27
ITC Narmada to Bring Uttarakhand and Himachal Flavours to Ahmedabad on September 27
Ahmedabad will get a taste of mountain cooking this Sunday, with ITC Narmada set to host a Pahadi-themed brunch at Adalaj Pavilion on September 27.
The event is part of the hotel’s ongoing 52 Sundays, 52 Themes programme, which presents a different food theme each Sunday. This edition will focus on traditional dishes from Uttarakhand and Himachal Pradesh, including lentils, millet breads, fish, meat dishes, yoghurt-based preparations and regional sweets.
The menu will include Gahat Dal Shorba, Asala Fried Fish, Kafuli, Chainsoo, Aloo Ke Gutke, Bhaddu Mutton, Mandua Ki Roti, Kumaoni Raita, Jhangora Ki Kheer and Arsa.
For diners in Ahmedabad, the event offers a chance to try foods that are less common on regular restaurant menus in Gujarat. The two Himalayan states have their own food traditions, shaped by climate, farming practices and the ingredients available in mountain communities.
Food in Uttarakhand often makes use of grains, pulses and locally grown produce. Dishes such as Gahat, a horse gram preparation, Chainsoo and Kafuli are closely associated with the state’s traditional cooking.
Uttarakhand Tourism describes the state as a region with varied cultural and food traditions, alongside its mountain landscapes, forests and pilgrimage centres. The state’s official tourism website also promotes its food, culture and local traditions as part of the visitor experience.
Himachal Pradesh has an equally varied food culture. The state’s tourism department says local cooking uses produce from farms and pastures, including cereals, lentils, herbs, nuts, fruits, milk and milk products. Meat also forms an important part of food traditions in several parts of the state.
One of the best-known examples is the Dham, a traditional community feast. Himachal Tourism notes that Dham menus differ between areas such as Mandi, Chamba, Kangra, Bilaspur, Shimla, Sirmaur and Kullu. The meals are traditionally prepared by hereditary Boti chefs.
The differences are also linked to geography. In the higher areas of Lahaul, Spiti and Kinnaur, Himachal cuisine has Tibetan influences, with buckwheat, millet and barley featuring in local cooking. Siddu, a steamed wheat-based bread, is another recognised Himachali food. Trout is also a local speciality in areas including Barot, Sangla, Pabbar and the Kullu-Manali region.
The menu planned for the September 27 brunch brings together dishes from both states.
Gahat Dal Shorba uses horse gram, a pulse widely used in traditional Uttarakhand cooking. Chainsoo is another pulse-based dish, while Kafuli is associated with leafy greens and mountain-style cooking.
Aloo Ke Gutke, made with potatoes and spices, is another familiar Uttarakhand preparation. The menu also includes Mandua Ki Roti, made using finger millet, known locally as mandua.
From the meat and seafood side, the brunch will feature Bhaddu Mutton and Asala Fried Fish. The meal will also include Kumaoni Raita, a yoghurt preparation associated with the Kumaon region.
Desserts include Jhangora Ki Kheer, prepared using barnyard millet, and Arsa, a traditional sweet.
The selection gives diners an idea of how pulses, millets, vegetables, dairy products and meat are used across Himalayan kitchens.
Sumeet Rohela, Executive Chef at ITC Narmada, said the menu was created to introduce Ahmedabad diners to food traditions from Uttarakhand and Himachal Pradesh.
“The cuisine of Uttarakhand and Himachal Pradesh is often simple, made from a bounty of local ingredients with recipes that have evolved around the landscape and seasons of the mountains. With ‘A Taste of the Mountains’, we wanted to bring these lesser-explored flavours to Ahmedabad and give our guests a glimpse into the diverse culinary traditions of the Himalayan region. From the earthy flavours of Chainsoo and Kafuli to Mandua and Jhangora, the menu brings together dishes that are distinctive, comforting and deeply connected to their place of origin,” said Mr Sumeet Rohela, Executive Chef, ITC Narmada.
Regional Indian food has increasingly become part of hotel dining programmes, giving diners in large cities access to dishes that were once mainly found in their home regions.
Such menus also reflect the large geographical range of Indian food. Himachal Tourism itself lists separate food traditions across several valleys and districts rather than treating Himachali cuisine as one single menu. Its description of Mandi Dham, for example, is different from the food traditions of Chamba, Kangra or Kullu.
For ITC Narmada, Adalaj Pavilion provides the setting for these themed meals. The restaurant is the hotel’s all-day dining outlet and takes its design inspiration from Adalaj ni Vav, the historic stepwell near Ahmedabad. The hotel says the restaurant serves regional Indian food, Indian favourites and international cuisine.
The 52 Sundays, 52 Themes programme uses Sunday dining to explore different regional cuisines, ingredients, festivals and food traditions. The September 27 edition turns the focus towards the Himalayan states of Uttarakhand and Himachal Pradesh.
The brunch will be held at Adalaj Pavilion, ITC Narmada, Ahmedabad, on Sunday, September 27, 2026. The hotel has advised guests to make reservations in advance.
