A table set with the valley's harvest.
From orchard to plate — our kitchen celebrates the ingredients, techniques and flavours of Kinnaur.
Slow food, mountain-time.
Ingredients travel only as far as they must — apples from the orchard behind the kitchen, rajma from Kalpa farmers, cheese from Sangla, honey from Reckong Peo. Meals are unhurried, portions generous, and dinner often ends by the bonfire with stories of the mountain gods.
Breakfast is served with a view of Kinner Kailash. Lunches are set thalis on the terrace. Dinner is a rotating chef's menu of Kinnauri specialities and North Indian favourites, with vegetarian and Jain options prepared with equal love.
From our menu
Kinnauri Siddu
Steamed buckwheat bread served with walnut chutney and desi ghee.
Chha Gosht
Slow-cooked mutton in yoghurt gravy with local spices — a Kinnauri classic.
Ogla Ki Roti
Buckwheat flatbread paired with seasonal saag from our garden.
Apple Kheer
Creamy rice pudding with Kinnauri apples and warm cinnamon.
Chilgoza Halwa
Rich pine-nut halwa — a rare mountain indulgence.
Sea Buckthorn Juice
Tart, vitamin-rich juice from Himalayan berries.