Tender local mutton marinated overnight in Eastern Himalayan herbs, wood-smoked over oak charcoal, served with radish baji, spicy timur achar, and puffed rice.

Charred shredded country chicken tossed with cold-pressed mustard oil, roasted green chilies, Himalayan salt, cilantro, and roasted garlic chips.

Handcrafted gin infused with garden rosemary, freshly squeezed lime, crushed passionfruit, dry aromatic bitters, and a touch of organic wildflower honey.

Fresh mountain river trout pan-charred with wild timur peppercorn butter sauce, accompanied by garlic rosemary smashed potatoes and seasonal garden greens.

Fresh cottage cheese cubes flash-fried and tossed in a rich wok reduction of shallots, bell peppers, ginger, and wild mountain pepper glaze.

Bourbon whiskey smoked tableside with oak chips, dark demerara syrup, orange peel twist, and artisanal aromatic bitters in a chilled rock glass.

Crispy crackling pork belly marinated in homemade spice rub, grilled over open coals.

Full spring chicken marinated in strained yoghurt, Kashmiri chilli, and royal garam masala.

Handcrafted dumplings submerged in a warm, tangy roasted sesame, tomato, and soybean broth.

Golden crispy button mushrooms stuffed with spiced cream cheese and herbs, served with mint dip.

Traditional feast with Basmati rice, slow-cooked black lentils, seasonal wild greens, mutton curry, homemade pickles, and gundruk achar.

Slow-simmered black lentils cooked overnight on charcoal with rich butter cream, paired with fresh clay-oven garlic naan.

Refreshing white rum cocktail muddled with fresh mint leaves, lime wedges, sparkling soda, and Dharan passionfruit puree.

Decadent dark chocolate fudge brownie served on a sizzling hot plate with toasted marshmallows and Bourbon vanilla ice cream.