Chef Surendra Rawat Showcases Uttarakhand Cuisine

Chef Surendra Rawat Showcases Uttarakhand Cuisine at Veggie Fest Chicago 2025

By Manu Vardhan Kannan

Published on August 14, 2025

Veggie Fest Chicago, one of the largest vegetarian food and wellness festivals in the United States, welcomed over 40,000 attendees this year for a weekend of plant-based flavors, health-focused workshops, and cultural exchange. Among the culinary highlights was the participation of Chef Surendra Rawat, Executive Chef at India Palace Restaurant in Wheaton, Illinois, and an active member of the American Culinary Federation, Indian Culinary Forum, and Chefs’ Guild of India.

With over 15 years of professional culinary experience, Chef Rawat used the festival’s stage to bring the lesser-known cuisine of Uttarakhand to an international audience. His live demonstration featured three traditional dishes: instant vegetable pickle, Himalayan Heritage Bread stuffed with Black Lentils, and mushroom masala. These dishes reflected his dedication to preserving regional flavors while promoting the health benefits of traditional Indian ingredients.

Himalayan Heritage Bread Stuffed with Black Lentils

Ingredients:

½ cup ragi (finger millet) flour
1 cup whole wheat flour
¾ cup water (or as needed)
½ cup black lentils, soaked overnight
Pinch of red chili powder
Pinch of ajwain (caraway seeds)
Salt to taste
1 tsp chopped fresh cilantro
½ tsp minced garlic

Method:

Prepare the dough by mixing ragi flour, whole wheat flour, and water until smooth and pliable.
Drain the soaked lentils and grind coarsely. Mix with red chili powder, ajwain, salt, cilantro, and garlic to make the stuffing.
Divide the dough into small balls, flatten slightly, and place a spoonful of stuffing in the center. Seal and roll out gently into a roti.
Cook each roti on a hot griddle for 1–2 minutes on each side until golden brown. Serve hot.

Mushroom Masala

A hearty dish made with mustard seeds, garlic, onions, tomatoes, mushrooms, and a blend of traditional Indian spices, cooked until the mushrooms absorb the rich flavors. The result is a vibrant, aromatic preparation that’s perfect with Indian breads or rice.

Instant Vegetable Pickle

A quick, tangy, and spicy side dish prepared using fresh vegetables, mustard oil, and an assortment of ground spices. This pickle delivers a punch of flavor and is a perfect complement to any Indian meal.

A Culinary Ambassador for Uttarakhand

For Chef Rawat, events like Veggie Fest Chicago are more than just cooking demonstrations—they are cultural showcases. Through his dishes, he introduces audiences to the diversity of Indian vegetarian cuisine and the nutritional benefits of native ingredients. His culinary outreach extends beyond festivals to nonprofit organizations, public libraries, and professional chef associations, where he has conducted numerous educational cooking sessions.

Currently working on his debut chef memoir, Chef Rawat aims to document his journey from his village roots to the professional kitchens of America, blending personal stories with traditional recipes.

“Indian cuisine is so much more than butter chicken and naan,” he says. “I want the world to know our grains, our greens, our mountain spices, and our stories.”

At Hospitalitynews, we recognize Chef Surendra Rawat as a passionate custodian of North Indian culinary heritage. His presence at Veggie Fest Chicago stands as yet another milestone in his mission to bring the flavors of Uttarakhand to the world—one demonstration at a time.

Comfort Meets Craft at Anardana with a Winter Menu Inspired by Indian Classics

By Hariharan U

Published on December 16, 2025

As winter sets in, Anardana welcomes the season with a specially curated Winter Menu that celebrates India’s much-loved seasonal dishes, reimagined with a contemporary approach. Rooted in freshness and familiar flavours, the menu reflects the restaurant’s focus on comfort-driven food crafted with care and balance.

The winter offering opens with the Lamb Bone Marrow Soup, a slow-simmered broth that delivers deep, layered flavours and comforting warmth, making it a perfect start to a cold evening. For those who enjoy rich yet delicate preparations, the Murgh Methi Malai stands out with tender chicken gently cooked with fenugreek and malai, finished with charcoal parmesan shards that add a subtle smoky note.

Vegetarian diners can enjoy the Tandoori Broccoli with Masoor Dal Hummus, where smoky, tandoor-roasted broccoli is paired with a smooth and mildly spiced lentil hummus. The dish brings together familiar Indian flavours with a modern presentation, offering balance and depth in every bite.

A true winter favourite, Makke di Roti and Sarson da Saag, anchors the menu with nostalgia and warmth, capturing the essence of the season and the comfort of traditional Indian kitchens.

To complement the food, Anardana also introduces winter beverages designed to warm and soothe. The Anardana Special Mulled Wine is served warm with citrus and spice notes, while the Kashmiri Kahwa offers a lighter option with saffron, green tea, and almonds.

Every dish on the Winter Menu reflects Anardana’s philosophy of honouring Indian culinary heritage while adding thoughtful, contemporary touches. The result is a dining experience that feels familiar, comforting, and quietly elevated — ideal for the winter months.

Address: Ambience Mall, Vasant Kunj, New Delhi

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Daryaganj Brings a Traditional North Indian Winter Feast Inspired by Timeless Recipes

By Manu Vardhan Kannan

Published on December 16, 2025

This winter, Daryaganj invites diners to experience a thoughtfully curated menu inspired by the timeless flavours of North India. Rooted in closely guarded recipes from 1947, the seasonal offering celebrates the comforting ingredients and traditional cooking techniques that define North Indian winter cuisine. Each dish is crafted to bring warmth, nostalgia and authenticity to the dining table.

The winter journey begins with Bhutta Shorba, a wholesome and warming soup prepared using seasonal corn, setting the tone for a comforting feast. The starter selection includes delicately marinated Paneer Methi Malai Tikka and Chicken Tikka Methi Malai, char-grilled in the tandoor to achieve a fragrant and smoky depth that reflects the essence of traditional North Indian cooking.

The main course highlights the heart of North Indian winter dining with the classic Sarson Ka Saag, served with freshly made Makki Ki Roti and Bathua Ka Raita. This comforting combination captures the true spirit of the season and remains a winter favourite across generations. For those seeking hearty variations, the menu also features Sarson Saag Chicken and Saag Meat, prepared using authentic ingredients and slow-cooked methods inspired by Daryaganj’s culinary legacy.

The experience concludes on a sweet note with Daryaganj’s bestselling Gulab Jamun, soft and rich, offering a nostalgic finish to the traditional winter meal.

At Daryaganj, winter dining goes beyond food. It is an experience rooted in tradition, warmth and heritage, where every dish tells a story of North India’s culinary past, thoughtfully prepared to create lasting memories for families and loved ones.

The Traditional North Indian Winter Feast is available across all Daryaganj outlets for guests to enjoy throughout the winter season.