Radisson Blu Dharamshala Launches Innovative Farm-to-Table Initiative

Radisson Blu Resort Dharamshala has launched an innovative 'Farm to Table' initiative aimed at supporting local farmers and providing guests with authentic Himachali cuisine. Spearheaded by Food & Beverage Manager Puneet Kashav and Executive Chef Shamsher, this program emphasizes sourcing fresh, seasonal produce directly from nearby villages. The resort's commitment to sustainability is further highlighted through events like 'Bridging Fields to Fork,' which fosters dialogue between farmers and tourism officials. This initiative not only enhances local livelihoods but also enriches the dining experience for guests, showcasing the rich agricultural heritage of Himachal Pradesh.

By Narendra Chaudhary Mar 2, 2026, 14:07 IST

A New Culinary Initiative in the Himalayas

News Media
Dharamshala

Located in the serene Himalayas, Radisson Blu Resort Dharamshala has introduced an innovative program called “Farm to Table – Dharamshala”. This initiative, spearheaded by Food & Beverage Manager Puneet Kashav and Executive Chef Shamsher, aims to support local farmers while providing guests with an authentic taste of Himachal Pradesh's agricultural bounty.

Supporting Local Agriculture

The initiative focuses on sourcing fresh vegetables, herbs, dairy, and seasonal produce directly from local villages and small-scale farmers. By eliminating middlemen, the resort guarantees:

Fair compensation and financial security for farmers

Fresh, organic, seasonal ingredients

Lower carbon emissions through local sourcing

Authentic Himachali flavors in every dish

Culinary Excellence with Local Ingredients

The menus at Radisson Blu Dharamshala are crafted to showcase regional produce while adhering to international hospitality standards. Each dish tells the story of the land, the farmer, and the community. Chef Shamsher and his team work closely with farmers to understand seasonal cycles, promote organic farming, and creatively incorporate traditional Himachali ingredients.

A Commitment to Sustainable Practices

The “Farm to Table – Dharamshala” initiative represents more than just a culinary approach; it embodies a commitment to sustainability, community empowerment, and responsible luxury. By prioritizing local sourcing, the resort enhances rural livelihoods while providing guests with the freshest dining experiences.

Event

Additionally, Radisson Blu Dharamshala hosted a unique event named “Bridging Fields to Fork”, which emphasized the crucial link between agriculture, food safety, tourism, and culinary innovation.

Engaging the Community

The event was led by Residence Manager Ms. Preeti Thakur, with culinary guidance from Executive Chef Shamsher Singh and Executive Sous Chef Pankaj Kumar, along with F&B Manager Mr. Puneet. Together, they created a platform for dialogue among farmers, regulators, tourism officials, and creative professionals.

Notable Attendees

The gathering featured distinguished guests from various sectors, including:

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

Dr. Sarika Singh, Co-Founder, Buddhist Art Thangde Gatsal Studio & Himalayan Art Museum

Purpose and Impact of the Event

The event highlighted sustainable food practices, local agricultural empowerment, and the role of tourism in promoting regional cuisine. Discussions focused on enhancing farm-to-table connections, ensuring food safety, and celebrating the cultural and culinary heritage of Himachal Pradesh.

By uniting policymakers, journalists, artists, and hospitality leaders, “Bridging Fields to Fork” showcased Dharamshala's emerging status as a center for responsible tourism and innovative gastronomy.