In the last few years, wellness has emerged as a buzzword in tourism and as part of this, wellness cuisine has gained immense popularity. As a concept, wellness cuisine focusses on promoting healthy eating, regional flavours, organic produce and healthy cooking methods. Chefs say that wellness cuisine is all about promoting holistic well-being through food and a lot of research goes into planning such a menu. The team at one of the premiere hotels at a leading wellness destination, Dharamshala, shares with us details about curating a menu that promotes local food and focusses on health and nutrition.
Gul mehndi and kala chana ka shorba
Giving a brief about their wellness menu, Rajesh Rajpurohit, general manager, Radisson Blu Resort, Dharamshala, says, “We have keenly observed the rising trend of wellness tourism and have tailored our menu to cater specifically to health-conscious travellers seeking rejuvenation. Our culinary offerings have been thoughtfully curated to include a diverse range of wholesome and nutritious options that align with the wellness journey of our guests.”
From detox salads to gluten free options, an ideal wellness cuisine caters to guests with varied food choices. “We have granola bars and quinoa tart served to the guests upon entering the room. We have also incorporated dishes like chia seed puddings, detox salads, and gluten-free options using kale, avocado, and almond milk. Each dish is designed not only to be delicious but also to provide nutrient-dense alternatives that support mindful eating and overall well-being. We believe that dining should be an integral part of the wellness experience, and our menu reflects our commitment to offering meals that nourish both the body and the spirit.”
The team at the hotel shares that significant adjustments have been made in preparation styles and ingredient selections to align with current wellness trends. “For example, we have reduced the use of refined sugar in our desserts, opting for healthier alternatives such as jaggery, honey, and coconut sugar, which provide both rich flavor and enhanced nutritional benefits. To retain natural flavors and health properties, we prioritise the use of cold-pressed oils instead of refined oils. Our commitment to nutrition is further reflected in our choice of ingredients wherein several of our bread and dessert offerings are made of whole grains and millet instead of processed flours. This not only enhances the nutritional value but also improves digestibility, ensuring our guests enjoy a wholesome dining experience that supports their wellness goals,” says Rajesh.
Himachali siddu
Himachali dham
Aloo chana madra
He adds, “To provide guests with a unique and healthy dining experience, we have thoughtfully integrated local Himachali ingredients into our menu, enhancing nutritional value while providing authentic experiences. For instance, we use buckwheat (locally known as kuttu) in our pancakes and bread, which is naturally gluten-free and nutrient-rich. Traditional dishes such as siddu have been created using organic whole wheat flour and fresh local vegetables. We also use wild honey, mountain herbs, and locally sourced vegetables, which not only create a farm-to-table appeal but also ensure our meals are both nourishing and flavourful. This approach enriches our menu with regional flavours while supporting sustainability and local producers.”
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