(Savour the Hills: A Himachal & Uttarakhand Food Trail at Hilton Garden Inn Bengaluru Embassy TechVillage)
TTT NEWS NETWORK
BENGALURU | 16 OCTOBER 2026
Hilton Garden Inn Bengaluru Embassy TechVillage brings the soulful, unhurried flavours of the Himalayas down to the city this October, with a special food promotion dedicated to the much-loved cuisines of Uttarakhand and Himachal Pradesh.
High in the folds of the mountains, where winters are long and kitchens have always had to make the most of what the land offers, generations of home cooks have perfected a cuisine built on patience with slow-simmered curries, steamed breads, and dishes that taste of dairy, wild herbs and grain. This isn’t the food you’ll find on every buffet spread. It’s the kind of cooking that lives in homes tucked into hillsides, recipes passed down rather than written down, built for cold evenings and shared tables. Over five days, guests are invited to sit down with dishes that rarely leave the mountains, let alone make it to a city menu.
What: Uttarakhand & Himachal Food Promotion
Where: Merigo, Hilton Garden Inn Bengaluru Embassy TechVillage Outer Ring Road
Date: 12 – 16 October 2026
Time: 7:00 PM – 11:00 PM
Reservations: (+91) 918 7974 454
The setting is Merigo, the hotel’s retail style buffet restaurant, already known for a buffet that travels through global and regional cuisines, complete with live cooking counters and an easy, contemporary energy, the kind of space built for exactly this sort of discovery.
On the table:
- Chana Madra – The pride of a Himachali kitchen: chickpeas slow-cooked into a thick, curd-based gravy, rich enough to feel like a celebration in every household
- Siddu – Pillowy steamed wheat buns hiding a filling of poppy seeds or spiced dal, best eaten warm with a generous spoon of homemade ghee or a sharp chutney on the side
- Tudkiya Bhath – A one-pot rice dish that carries the comfort of a hillside kitchen , lentils, potatoes, yoghurt and local spices simmered together, light on the stomach but big on flavour, finished with a dollop of fresh yoghurt or chutney
- Babru – Crisp, golden and puffed like a puri, but with a savoury secret: a filling of spiced black gram paste that gives it its distinct Himachali character
- Khatta – A curry that plays with contrast of tamarind and jaggery simmered into a tangy-sweet base, ladled over fried lentil dumplings or vegetables
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