Pilibhit House Introduces All-Vegetarian Winter Menu Using Regional Himalayan Ingredients

Seasonal winter dining in Haridwar

Pilibhit House – IHCL SeleQtions has introduced a seasonal vegetarian menu that draws from the winter food traditions of Uttarakhand. The new dishes are prepared with regional Himalayan ingredients recognised for warmth and nutritional value, aligning with the property’s satvik culinary approach and its focus on mindful eating.

The menu has been developed by Chef Rohit Dubey, who has drawn inspiration from ancestral winter diets of the hills. Dubey said, “Winter is a beautiful season to cook for; it invites a different kind of creativity. This season naturally brings out the depth of Himalayan ingredients, from gahat dal to red rice and fresh turmeric. Each carries centuries of wisdom, relied upon by our ancestors for strength, warmth, and healing. Our intention is to honour those traditions while presenting them in a way that feels comforting, modern, and deeply nourishing for today’s guest.”

Dishes on the menu include soups, bowls and plates designed to offer warmth and balance. The Soupy Ramen Bowl features ginger and miso, the Sour and Pepper Soup uses spices associated with respiratory comfort, and the Himalayan Noodles Soup combines regional greens and fresh turmeric. Tandoori Broccoli is prepared with spices and Vitamin C-rich ingredients.

Traditional components such as gahat (kulthi) dal, associated with joint warmth, and Moong Dal Ras, known as a gentle option, are also part of the offerings. The Himalayan Red Rice Risotto uses regional red rice recognised for its antioxidant properties and sustained energy. Timru, jakhiya seeds, and bhangjeera oil are used across dishes and reflect the property’s emphasis on preserving regional culinary knowledge.

The new preparations are served to guests across various spaces at the property, including the riverside areas overlooking the Ganges. Pilibhit House – IHCL SeleQtions will offer the menu for a limited period during the winter season.