Introduction: A Culinary Revolution on India’s Trekking Trails
In a refreshing twist to mountain trekking, Indiahikes has launched its Green Dhabas initiative to bring authentic local cuisine to trekkers while curbing the environmental impact of packaged food. Announced on August 4, 2025, the program is already active across eight dhabas in Himachal Pradesh and Uttarakhand. By encouraging vendors to serve regional dishes in reusable utensils and segregate waste, Indiahikes is blending sustainability with cultural revival—one plate at a time.
Key Highlights from the August 4 Announcement
- Indiahikes rolls out Green Dhabas initiative to promote local food and reduce trail waste
- Eight dhabas in Himachal Pradesh and Uttarakhand have joined the program
- Initiative structured in three certification levels based on waste management and food sourcing
- Trekkers now experience regional dishes instead of packaged snacks
- Local vendors and trekkers express strong support for the initiative
Three-Tier Certification System Explained
Level 1: Waste Handling
- Dhabas segregate and manage their waste responsibly
- Basic awareness and infrastructure for waste disposal introduced
Level 2: Food Transition
- Vendors begin replacing packaged food with local dishes
- Indiahikes trekkers encouraged to opt for regional meals
- Focus on reducing plastic and processed food consumption
Level 3: Full Local Integration
- Packaged food completely phased out
- Dhabas serve only local cuisine in reusable utensils
- Certification awarded for full compliance with sustainability goals
Local Cuisine Takes Center Stage
- Trekkers now enjoy dishes like Siddu (steamed wheat bun with fillings), Bhatt ki Churdkani (black bean curry), and Mandua roti (finger millet flatbread)
- Regional beverages like rhododendron juice and herbal teas are gaining popularity
- Vendors rediscover pride in their culinary heritage and share stories behind each dish
- Trekkers report deeper cultural immersion and improved energy levels from fresh, nutrient-rich meals
Voices from the Trail
- Lakshmi Selvakumaran, Head of Green Trails at Indiahikes, emphasizes the cultural disconnect trekkers often face: “Most people can’t name five regional dishes from Uttarakhand or Himachal. We wanted to change that.”
- Jyotsna Mahato, a seasoned trekker and advocate at Jharkhand High Court, praises the initiative: “I’ve trekked since 2018, and this is the first time I felt truly connected to the region’s food and people.”
Environmental Impact and Community Engagement
- Reduction in plastic waste observed across Hampta Pass and Buran Ghati trails
- Trekkers carry personal litter bags and deposit waste at designated points
- Local dhabawalas trained in sustainable practices and food hygiene
- Initiative complements Indiahikes’ broader Green Trails mission to make trekking eco-friendly
Looking Ahead: Scaling the Green Dhabas Model
- Indiahikes plans to expand the initiative to other trekking regions including Sikkim, Ladakh, and Central India
- Collaboration with local governments and tourism boards underway
- Potential to create a replicable model for eco-tourism across India
- Long-term goal: Make local cuisine the default choice for trekkers nationwide
Conclusion: Where Taste Meets Responsibility
Indiahikes’ Green Dhabas initiative is more than a culinary upgrade—it’s a movement that redefines trekking as a culturally immersive and environmentally conscious experience. By replacing plastic-packed snacks with soulful regional meals, the program is restoring pride in local traditions while protecting fragile mountain ecosystems. As more dhabas join the fold, trekkers can look forward to journeys that nourish both body and spirit.
Source: Outlook Traveller
