Theme: “Changing Agroecological Landscape and Disaster in the Himalaya: Resilience Building and Policy Imperatives for Viksit Bharat”
Venue: Nityanand Auditorium, Doon University, Dehradun
Dates: 26–27 September, 2025
The Sustainable Mountain Development Summit–XII at Doon University brought together delegates, policymakers, scientists, activists, and experts from all Himalayan states. Over two inspiring days, discussions focused on resilience in the Himalayas and policies for a sustainable Viksit Bharat. Amid these sessions, the food prepared by the SARG team, using biodynamic produce from HOI, became a highlight of the event.
Every meal, whether it be breakfast, lunch, snacks, and dinner, celebrated the purity of Himalayan produce. Guests enjoyed the fragrant HOI Basmati Rice, biodynamically grown in the Himalayan foothills. Its rich aroma and delicate flavor captured everyone’s attention. The Bhang Chutney, earthy and flavorful, paired beautifully with the Jhangora Pulao, creating a perfect blend of taste and tradition. Dessert was the creamy Jhangora Kheer, a sweet reminder of the hills and their gentle essence.
Even the sandwiches carried a touch of wellness. They were made with a wholesome mix of chia seeds, ragi flour, and Bansi wheat, all of these being signature HOI products. Breakfasts featured the popular HOI Chilla Mix, made from a special blend of organic flours. It’s now available at HOI’s online and offline stores, inviting everyone to enjoy mountain freshness at home.
To complete the experience, every meal was paired with HOI Herbal Tea, a soothing blend of dandelion, rosehip, chamomile, and other calming herbs. It relaxed the body and refreshed the mind. The dining experience at SMDS–XII was more than just food, it was a message of sustainability, purity, and care. Every dish told the story of the land, its farmers, and the biodynamic principles HOI stands for. From field to fork, it was Himalayan nourishment at its best, being organic, honest, and truly wholesome.
