Uttarakhand is planning to set up a series of ‘green restaurants.’
The green restaurant is a pioneering initiative to promote the highly nutritious but lesser known cuisines of the hill state. The Uttarakhand Organic Commodity Board (UOCB), a state government society, has now decided to facilitate the setting up of such restaurants keeping in view the vast scope for tourism.
To start with, UOCB has invited expressions of interest (EIOs) for setting up, operation, maintenance and management of a green restaurant in Dehra Dun. Four EIOs have so far been received by UOCB, said Senior Programme Manager Binita Shah.
The concept of green restaurant is relatively new in Uttarakhand. In the proposed restaurant, local cuisines made from traditional crops like finger millet and amaranth would be served, which would be made from only organic ingredients. “Our aim is to serve the traditional cuisine for the cosmopolitan palate,” said Shah.
The menu of the restaurant would be such where dishes will be traditional and simple from organically grown ingredients which should be easy to digest with good nutrimental value. Also, innovation will be done in making the meals most commonly receptive without diminishing the traditional savour.
The meals served in the restaurant will be individual dishes, a mini meal, or a combo in which a starter, main course and a beverage can be included.
