Dikchhya Kharel, Leadership in the Himalayas Summer 2024
“Food is the window to the soul” is a saying that resonates deeply with my experiences during my time abroad in India. The journey through India, especially during the Leadership in the Himalayas program, provided a unique culinary adventure that offered a profound insight into the local culture and my own relationship with food.
During our 15-day stay at the Hanifl Centre in Mussoorie, we were provided with food in the cafeteria. This setting offered a variety of traditional Indian dishes, allowing us to get a taste of the local flavors. The meals were a perfect introduction to the rich and diverse culinary heritage of India. Each meal was an exploration of new spices, ingredients, and cooking techniques, which were both exciting and sometimes challenging for my palate. The communal dining experience also fostered a sense of camaraderie among us, as we shared not just food but stories and experiences.
The highlight of our culinary journey was undoubtedly the 10-day trek in the Himalayas. Cooking our own food during the trek was an incredible learning experience. With limited supplies, we had to be resourceful and creative. We prepared a variety of dishes using basic ingredients, and this taught us the value of simplicity and innovation in cooking. The act of cooking in such a remote and challenging environment brought us closer together as a group and provided a deep sense of accomplishment and satisfaction. Each meal we cooked was not just nourishment but a testament to our teamwork and resilience.
After the trek, we had the opportunity to explore local eateries and try a range of foods in different cities. The cuisine was notably spicier than what I was accustomed to, but it was an exciting challenge to adapt to these new flavors. Each city we visited offered a distinct culinary experience, reflecting the diverse cultural and regional differences within India. From the rich and creamy dishes of the North to the spicy and tangy flavors of the South, every meal was a new adventure.
This culinary journey had a significant impact on my eating habits. I learned to appreciate the variety and depth of Indian cuisine, which has influenced my food preferences. I became more open to trying new foods and incorporating more spices and flavors into my diet. The experience also taught me the importance of flexibility and adaptability in eating habits. While I missed some of the familiar foods from home, I embraced the opportunity to fully immerse myself in the local cuisine.
Maintaining a balanced diet while abroad was sometimes challenging, but the experience of cooking our own meals during the trek instilled a greater awareness of nutrition and the importance of wholesome ingredients. This awareness has stayed with me, encouraging me to make healthier food choices and appreciate the effort that goes into preparing meals.
All in all, food truly is a window to the soul, offering a glimpse into the culture, traditions, and daily lives of the people. My time in India, from the cafeteria meals at the Hanifl Centre to the self-cooked meals during the trek and the diverse foods sampled in various cities, has enriched my understanding and appreciation of food. It has taught me to be more adventurous and adaptable in my eating habits and has left a lasting impression on my culinary preferences and practices.
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