New Delhi, Dec. 4 -- The harsh terrain and climate of the Himalayas mean the local communities have to come up with ingenious ways of sustenance. In the kitchen, seasonal fruits and vegetables are pickled and fermented. Meats and fish are smoked and dried. Even spices are turned into cakes and stored for the rest of the year.

The living traditions of the indigenous people are now finding a new voice and direction under chefs and food experts from the region. There's never been a better time to spotlight the centuries-old preservation and foraging cultures in the form of recipes and storytelling through restaurant menus and independent food businesses.

'Journeying Across the Himalayas' is an annual festival that aims to celebrate the div...