By Fiza Bakshi
Dehradun, 18 Sep: What if a meal could take you back to a place you once loved, remind you of a family kitchen, or introduce you to a landscape you have never visited? At Antara Dehradun, the answer unfolded over lunch and dinner today, as ‘Himalayan Trails: A Culinary Journey Through the Himalayas’ brought the flavours of Ladakh, Himachal Pradesh, Kumaon, Nepal and Sikkim to the table.
Hosted at The Avika, the semi-outdoor dining space at The Clubhouse, Antara Dehradun, the experience was conceptualised by Sonia Kumar, GM of Community and Development, Antara Dehradun, and brought together the culinary expertise of Chef Yasmin Bakshi with Team Antara.
Chef Yasmin Rahul Bakshi, a culinary researcher, senior food consultant and storyteller, has spent years documenting India’s regional food traditions. For Himalayan Trails, she drew from the diverse food cultures of the Himalayan region, creating a menu that was as much about stories and memories as it was about food.
The journey unfolded course by course. There was steamed Himachali siddu and coal-grilled Kullu trout, followed by Sikkimese gundruk ko jhol. The main course brought together slow-cooked Kumaoni gahat dal, and fermented Ladakhi breads, all cooked without refined flours and sugar. The meal ended with nettle tea, a mountain ingredient that offered a fitting close to the journey.
But perhaps the best way to understand what Himalayan Trails meant to its guests is to hear it from the table itself.
Rajeev Madan, Resident, Antara Dehradun, described the experience as a welcome meeting of authenticity and thoughtful cooking:
“The food was genuinely authentic and absolutely delicious. Chef Yasmin captured the essence of Himalayan cuisine beautifully while catering perfectly to the taste and preferences of the seniors at Antara.”
What made the experience particularly thoughtful was the way these traditional dishes were adapted for Antara’s residents. Attention was given to texture, lighter use of oil and the senior palate, without taking away from the distinctive character of each cuisine. Chef Bakshi’s recipes were brought to life in collaboration with Antara’s kitchen and service teams, who were trained ahead of the experience.
For Vaibhav Dubey, Senior Vice-President & Head, Community Operations, Antara Dehradun, food is about much more than what is served on a plate.
“Food brings people together, evoking memories of places, families and familiar flavours. Himalayan Trails brings flavour, familiarity and discovery together in a way that feels personal to our residents.”
That idea of memory sits at the heart of the experience. A familiar ingredient can transport someone to a childhood kitchen, while an unfamiliar dish can become the beginning of an entirely new memory.
Talking about her inspiration, Chef Yasmin Bakshi said, “This concept is about hosting nostalgia, bringing flavour and familiarity together through a thoughtful, wellness-led dining experience at Antara Dehradun.”
For Chef Manveer Ramola, Executive Chef, Antara Dehradun, the essence of the collaboration was equally rooted in authenticity and connection.
“The true value of this experience lies in authenticity and connection. Working with Chef Yasmin on Himalayan Trails allowed us to explore distinctive Himalayan flavours while retaining their natural character.”
Himalayan Trails is also the first in a planned series of culinary experiences at Antara, with future editions expected to explore Kashmiri, Rajasthani-Marwadi, Continental, Middle Eastern and Frontier-to-Delhi cuisines.
For one evening, however, the mountains were right here in Dehradun—not as a distant landscape, but as something that could be tasted, remembered and shared around a table.
