A Salt Revolution- Pahadi Peesi Noon

• 14 Jul, 2024
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There is a salt revolution coming out of the Kumaon region of Uttarakhand. The organisation Pahadi Peesi Noon is curating a range of over 50 flavoured salts, made with rock salt and herbs from the foothills of the Himalayas, offering employment for the local community, while carrying unique flavours from Uttarakhand to the rest of the country.

Legend has it that the late RS Tolia, an IAS officer who served as the principal secretary of forest and rural development in the Uttarakhand government and later became the Chief Secretary, had returned from a trip to Europe in the late 90s. During his visit, he was greatly impressed by the tourist information centres in Switzerland. So, when he assumed a position of authority in the newly divided state, he approved the establishment of 30-35 tourist information centres and a few guest houses under the Kumaon Mandal Vikas Nigam (KMVN).

Unfortunately, the concept was short-lived. The information centres soon deteriorated due to inconsistent maintenance, lack of protocols, inadequate staffing, and poor hygiene, turning them into neglected, disorganised spaces.

One of these centres was also established at Kakrighat (famous as the abode of the religious figure Neem Karoli Baba), on a small hilltop along the main road to Almora. Much like the other centres, this, too, received almost zero maintenance.

Harnessing support from the local community

Surprisingly though, it is now a notable landmark, thanks to the efforts of a small group of individuals and the support of the local community. It has been refurbished into a vibrant store called ‘Pahadi Peesi Noon,’ showcasing 55 flavours of Himalayan salt.

Anyone who delves deep into Uttarakhand’s culinary heritage will discover a rich tradition of herbed salts used as seasoning, gravy thickeners, and sometimes even as a side dish. Called ‘Pisyun loon’ in the state, they have been a part of the traditional cuisines in Garhwal, Kumaon, and other neighbouring areas in Uttarakhand. Pisyun loon translates to ground salt, a description of the method used to make them. Fresh herbs and spices are ground with Himalayan rock salt using a sil-batta (flat stone and grinding stone), resulting in a distinctive blend of colours and flavours.

Pahadi Peesi Noon had humble beginnings as a side hustle for four friends in their 40s — Yogendra (Yogi) Singh, Sandeep Pandey, Saurabh Pant, and Devendra Rawat — each with unique life experiences. Yogi and Sandeep worked as partners and collaborated with KMVN for photography and content. Saurabh ran a property business, and Divender curated trekking experiences for tourists.

Having spent their formative years in boarding schools or away from home on higher education and work, carrying these homemade salts to school and college was almost an integral part of life. To their delight, the salts quickly gained them popularity, and became a beloved treat among their peers.

When discussing business ideas, they knew this one had the potential to work.