The reason people stay an extra night.
Up in the attic-loft, under deodar beams, a small café runs all day — and at night the long table fills with whoever's home. The food is Himachali and home-cooked: siddu and rajma, ghee and red rice, garden greens and orchard fruit, brought to a table set with wildflowers.
The Himachali Thali
Our signature thali is a slow-cooked tribute to the valley. We steam fresh, soft siddu (local yeast-fermented bread stuffed with poppy seeds or walnuts), pour warm, hand-churned ghee over it, and serve it with slow-simmered rajma, local black dal, red rice, and seasonal greens from our garden.
It is home cooking in its truest form — hearty, nourishing, and made from scratch by local hands using recipes passed down through generations.
At the table
Meals are home-cooked to the day's catch from the garden and market, so the table changes with the season. Tell us about dietary needs when you book — we cook around them.