TNR News Network
Dharamshala
Nestled in the Himalayas, Radisson Blu Resort Dharamshala has unveiled its pioneering initiative, “Farm to Table – Dharamshala”, led by Food & Beverage Manager Puneet Kashav and Executive Chef Shamsher. The program is designed to empower local farmers while offering guests an authentic taste of Himachal Pradesh’s agricultural richness.
🌾 Supporting Local Farmers, Serving Freshness
The initiative emphasizes sourcing vegetables, herbs, dairy, and seasonal produce directly from nearby villages and small-scale farmers. By bypassing middlemen, the resort ensures:
- Fair pricing and financial stability for farmers
- Fresh, chemical-free, seasonal ingredients
- Reduced carbon footprint through local sourcing
- Genuine Himachali flavors on every plate
🥕 From Local Fields to Luxury Plates
Menus at Radisson Blu Dharamshala are curated to highlight regional produce while meeting international hospitality standards. Each dish reflects the story of the soil, the farmer, and the community. Chef Shamsher and his team collaborate with farmers to understand seasonal cycles, encourage organic practices, and creatively present traditional Himachali ingredients.
A Commitment to Sustainability
“Farm to Table – Dharamshala” is not just a culinary concept but a pledge to sustainability, community empowerment, and responsible luxury. By choosing local, the resort strengthens rural livelihoods while offering guests the freshest dining experiences.
Event
Radisson Blu Dharamshala also organised a unique initiative titled “Bridging Fields to Fork”, highlighting the vital connection between agriculture, food safety, tourism and culinary innovation.
The event was spearheaded by Residence Manager Ms. Preeti Thakur, with culinary leadership from Executive Chef Shamsher Singh and Executive Sous Chef Pankaj Kumar, alongside F&B Manager Mr. Puneet. Together, the team curated an engaging platform to foster dialogue between farmers, regulators, tourism officials, and creative professionals.
Distinguished Guests
The gathering brought together eminent personalities from diverse fields:
- Dr. Rahul Katoch, Agriculture Officer, Dharamshala
- Mr. Manjeet, FSSAI Commissioner, Dharamshala
- Mr. Vinay Dhiman, Deputy Director & District Tourism Officer, Dharamshala
- Ms. Abha Bhaiya, Managing Director, Jagori Rural Charitable Trust (JRCT)
- Mr. Sunil Chadda, Executive Editor & Co-Founder, The Newz Radar
- Dr. Sarika Singh, Co-Founder, Buddhist Art Thangde Gatsal Studio & Himalayan Art Museum
Purpose and Impact
The event emphasized sustainable food practices, local agricultural empowerment, and the role of tourism in promoting regional cuisine. Discussions revolved around strengthening farm-to-table connections, ensuring food safety standards, and celebrating Himachal Pradesh’s cultural and culinary heritage.
By bringing together policymakers, journalists, artists, and hospitality leaders, “Bridging Fields to Fork” showcased Dharamshala’s growing reputation as a hub for responsible tourism and innovative gastronomy.
