Our Menu

the traditional festive thali of the Kullu Valley in Himachal Pradesh—Starts with Madra; includes Sepu Vadi, Telia Maah, Chana Daal, kadhi, chane ka khatta, and Meetha Bhaat, served with rice

The dish mainly consists of the soaked chickpeas (chana) Cooked well in the oil and various spices such as cloves, cinnamon, cardamoms, cumin, coriander powder and turmeric powder enhance the taste of this dish.

a simple, no-onion-no-garlic preparation that comes from the hill regions of Himachal Pradesh,

Soft-boiled potatoes are cooked in a thick gravy of either yoghurt or buttermilk.

The dish is made with whole black sabut urad and rajma simmered for hours with butter, cream, and spices for a luxurious texture and deep flavor.

Ricotta, radicchio, prosciutto salad, cabernet.

Truffle mash, pepper sauce.