What Is Himalayan Cuisine? Chefs Rethink South Asia’s Mountain Foods | Eater
"A mountain‑inspired bar in Gurgaon run by Darjeeling‑born mixologist Yangdup Lama that uses Himalayan flavor profiles to reshape cocktail culture. Lama notes, "Diners today are not eating out just because they are hungry," and pushes back on misconceptions: "There is a myth that Indian food is only spices. But the mountains are known for their wide variety of greens and berries." His creations include a vodka martini inspired by Ladakh’s butter tea and a rum-based drink using Sikkimese gundruk (fermented spinach), and he also champions traditional beverages—rice‑ and millet‑based fermented brews intrinsic to tribal communities—recalling, "Back then, a bowl of fermented grains not only kept one full, but also provided that extra kick to go about one’s day. I wish to celebrate that spirit." - Rituparna Roy
