What’s on
Mostly local, always honest. Prices in rupees, all taxes included. Ask our team about today’s bakes and forage.
Single-origin Colombian beans, freshly ground and slow-pressed. Pure, bold, and served without compromise — no shortcuts, no syrups.
250 ml press, dark and full-bodied. Best drunk slow.
400 ml press, perfect for a long morning on the ridge.
Regular press topped with warm local cow milk, no sugar added.
Local-stone-ground bread, ripe avocado sourced from the valley markets, dressed simply. Purely organic — no preservatives.
Smashed avocado, rock salt, cold-pressed olive oil, lemon zest on house bread.
Classic base with roasted cumin, fresh green chilli and coriander.
Classic base topped with a soft-poached farm egg and black pepper.
Single-estate Himachal green leaf, picked and dried the traditional way. Light, clean and naturally caffeine-gentle.
Unblended Kangra green — delicate, grassy, nothing added.
Kangra green with a squeeze of fresh lemon and raw valley honey.
Green leaf steeped with fresh garden mint from the kitchen plot.
Slow-simmered the old way: whole spices, fresh ginger, full-fat local milk. The kind you don't rush.
Cardamom, cinnamon, clove, ginger, black pepper — the classic, made properly.
Strong brew with a generous knob of fresh Kullu ginger.
Green tea base with saffron, cardamom, crushed almonds and valley honey.
Holy basil and black tea, earthy and calming.
Old-school Irani café staple, made our way: house-baked buns, local white butter. Organic flour, no additives.
Soft bun, generous slather of white makhan. Simple. Perfect.
Fresh bun, butter and a thick slice of mild local paneer-style cheese.
Fresh bun, butter and house-made seasonal fruit jam — apple or apricot.