The Uttarakhand government has launched a new initiative for the upcoming Char Dham Yatra. Food vendors, restaurants, and dhabas along the pilgrimage route are being asked to prepare meals with less sugar, salt and oil to help safeguard the health of pilgrims, reported The Indian Express.
The government will also appeal to the pilgrims who take medicines for diabetes and high blood pressure to prefer food with low salt, sugar and oil during the pilgrimage.
The Char Dham Yatra, which includes visits to four high-altitude shrines, starting on April 30 with the opening of the Gangotri and Yamunotri temples. The Kedarnath shrine will open on May 2, followed by Badrinath on May 4.
To support the initiative, the Uttarakhand government, in collaboration with the Food Safety and Standards Authority of India (FSSAI), has begun training and educating food providers along the yatra route. A government official said the program includes clear dietary guidelines for both pilgrims and eateries, recommending less salt in cooked food, dough, salads, and curd. Popular accompaniments like papads and pickles, as well as ingredients with MSG, are being discouraged.
The guidelines also advise reducing sugar by using natural sweeteners like fruits and dates instead, and avoiding sugary drinks and desserts. Food providers are being encouraged to use healthier cooking methods like boiling, steaming, and roasting instead of deep-frying, and to choose low-fat dairy products.
The state’s Food and Drug Administration (FDA) has started awareness and training sessions in key towns such as Rishikesh, Srinagar, Rudraprayag, Haridwar, Chamba, and Uttarkashi. Vendors are receiving standardized recipe cards and clear dietary instructions to help them adjust their offerings.
Dr. R. Rajesh Kumar, Commissioner of the Food Safety and Drug Administration in Uttarakhand, explained that heart-related issues are a leading cause of illness and death during the pilgrimage. “We’re aligning this with the Fit India movement and promoting the Prime Minister’s message of reducing sugar consumption by 10 percent during the Char Dham Yatra.” Training workshops have already been held in Uttarkashi and Chamoli. Authorities will also monitor food establishments throughout the pilgrimage.
Rudraprayag’s Chief Medical Officer, Dr. Ashutosh Kumar, recently addressed a workshop for food vendors. He highlighted that most pilgrims come from lowland areas and are not used to trekking at high altitudes. “Many people with conditions like hypertension, diabetes, asthma, and COPD visit medical centers complaining of breathing difficulties and related complications,” he said. “Most deaths in previous years were due to cardiac arrests in those with existing health conditions.”
Dr. Kumar also noted that many vendors were unaware of the risks of high salt and sugar intake and the repeated use of cooking oil. “Now, they have promised to follow the new guidelines,” he added.
Hempal Bhandari, president of the Hotel Association of Rudraprayag, echoed this commitment. “Usually, we prepare food based on customer requests. But considering the health risks, we’ll reduce salt and sugar in our cooking. We’ll offer sugar-free cubes and table salt separately, so people can add it if they choose,” he said. Bhandari also noted that many vendors on the yatra route already serve mostly boiled food.
