Fresh ingredients, generous plates, and a warm table.

Chilled Bhutan Agro mineral water — pure bottled spring water for the table.

Crisp chicken stir-fried with green chili, onion, and peppers in a glossy Indo-Chinese sauce.

Seasonal vegetables in a whisper-light batter, fried for a shatter shell and steamed heart. Served with dipping sauce — mild, airy crunch.

Aubergine battered and fried so the centre steams soft while the shell crisps. Creamy interior, light oil perfume — mild Japanese-style comfort.

Seasonal vegetables seared hard in the wok with garlic and clean oil. Snap, fragrance, light savour — mild green heat without chilli fire.

Vegetables gently steamed Shanghai-style, kept vivid and tender. Light seasoning, pure produce flavour — mild, available when season peaks.

Tender green beans wok-finished for a slight char and savoury gloss. Simple green luxury — mild, crunchy-sweet bean snap.

Cauliflower florets wok-seared until edges turn nutty and golden. Soft interior, light seasoning — mild, aromatic vegetable main or side.

Soft cabbage ribbons with silky egg, high-heat wok. Sweet vegetable, eggy richness — mild home-style Chinese comfort.

Asparagus and mushrooms wok-tossed for green snap and woodland umami. Light oil, garlic perfume — mild, season only.

Three vegetable jewels coated in a glossy house sauce at the wok. Soft edges, savoury depth — mild chef composition.

Chicken wok-tossed with dried chilli, peanuts and Sichuan seasoning. Numbing-fragrant heat, sweet-savoury gloss — medium to spicy classic.

Green or red coconut curry, aromatic and rich. Choose your protein — fragrant medium heat, soft coconut silk. Ask for green or red.

Beef seared hard with green chilli and wok aromatics. Charred edges, herbal heat — medium-to-spicy; brilliant with rice.

Chicken, pork or beef with green pepper in a savoury wok sauce. Pepper fragrance, soft medium warmth — choose your protein.

Protein lacquered in classic oyster sauce at the wok — glossy, lightly sweet, deep savour. Mild umami comfort; choose chicken or pork.

Breaded cutlet fried to an even gold, served with cabbage and tonkatsu sauce. Loud crunch, tender meat — mild Japanese diner classic.

Protein glazed in sweet-savoury teriyaki until sticky and caramel-edged. Mild, glossy, rice-ready — choose chicken or pork.

Japanese meat-and-potato stew, slowly simmered sweet-savoury. Soft potato, tender meat, home-kitchen warmth — mild and nourishing.

Soft omelette draped over seasoned fried rice — custardy egg, gentle ketchup-sweet base. Mild Japanese café comfort.

Thin beef and onion simmered sweet-savoury over a bowl of rice. Soft, glossy, deeply comforting — mild Japanese staple.

Crisp chicken cutlet simmered briefly with egg and onion over rice. Crunch meeting soft egg — mild, complete one-bowl meal.

Japanese chicken meatballs glazed savoury-sweet on the grill or pan. Juicy, lightly charred — mild yakitori-style protein.

Dry-style chilli toss with your choice of protein — aromatic heat, crisp edges, glossy spice. Medium to spicy; pick chicken, pork, beef or fish.

Whole fish, statement-plated under a bright sweet-sour glaze with peppers and fruit notes. Crispy skin possible, mild–medium tang. Chef special.

Prawns in feather-light batter, fried for a shatter shell and sweet, springy flesh. Clean oil perfume — mild, popular seaside bite.

Wheat noodles in an aromatic broth with egg and steam-lifted toppings. Savoury depth, soft-chewy noodle — mild to gently seasoned heat.

Soft whole-wheat flatbreads, hot off the griddle — perfect with curries and stews.

Fragrant wok-tossed rice with seasonal vegetables, light soy, and spring onion. Vegetarian.

Basmati layered with spiced vegetables, saffron, fried onion and mint. Aromatic steam, mild heat — vegetarian biryani as a full plate.

Long-grain basmati with saffron and spiced chicken, sealed and slow-steamed. Layered perfume, medium warmth — the celebratory rice of the card.

Fragrant basmati with slow-spiced mutton and golden onion. Richer, deeper aromatic heat — a full highland biryani serve.

Fluffy basmati tempered with cumin in ghee. Clean grain, aromatic lift — the classic companion to every curry.

Soft leavened bread from the tandoor with light blister and tear. Mild, absorbent — the essential vehicle for gravy.

Tandoor naan brushed with melted butter until the surface shines. Softer, richer than plain — mild and deeply comforting.

Naan finished with minced garlic and coriander in the last blaze of the oven. Fragrant, mild garlic heat — the share staple.

Whisper-thin handkerchief bread, folded and warm. Soft, barely-there, mild — elegant alternate to leavened naan.

Whole-wheat paratha laminated into flaky layers, toasted with ghee. Crisp edges, soft interior — mild, textured bread course.

Bhutan’s classic chili–cheese stew: green chili and melting cheese, rich and spicy, with rice on the side recommended.

Potatoes roasted in herb butter until gold outside and soft-hearted within. Savoury aroma, gentle crackle, mild and deeply comforting.

Aubergine slow-roasted until velvet-soft, finished with aromatic house seasonings. Silky, smoky-sweet depth — chef special.

Zucchini and forest mushrooms seared in a hot skillet with butter and garlic. Soft flesh, woodland umami — mild, seasonal when produce peaks.

Tender asparagus spears seared in garlic butter until just crisp at the tip. Green snap, nutty butter, mild spring luxury — season only.

A composed colour plate of seasonal vegetables, carefully cooked for table service. Fresh textures, soft savour — mild. Please pre-order.

Garden vegetables folded into a soft cream sauce. Gentle dairy richness, tender bite — mild, silken side or light main.

Protein char-kissed on the grill until the surface smokes and the centre stays juicy. Choose chicken or pork; herb finish, mild. Pre-order.

Chicken cutlet pounded thin, breaded and fried to continental gold. Audible crunch, tender meat, lemon at the side — mild, classic, popular.

Chicken slow-braised until it yields under the fork, then finished in red-wine mushroom sauce. Forest umami, soft spice, deep comfort — mild.

Pan-seared breast with a herb finish — no clutter on the plate. Clean protein grain, light pan juices; mild and precise.

Slow-cooked protein in a hearty gravy with soft vegetables. Choose chicken, pork or beef — savoury depth, mild highland stew warmth.

Chunky beef and rustic vegetables held in a deep, long-simmered pot gravy. Robust, mildly spiced ranch comfort. Please pre-order.

Chicken pieces finished in a glossy sweet-savoury glaze with toasted sesame and green onion. Sticky edges, nutty aroma — mild Asian-leaning heat.

Thick pork chops seasoned with Italian herbs and grilled or pan-seared for a caramel edge. Juicy centre, fragrant mild finish. Pre-order.

Minced meat wok-tossed with glass noodles so the sauce clings like ants on a tree. Chilli warmth, savoury depth — medium heat. Choose protein.

Protein glazed in a sweet-sour sauce with a Greek kitchen turn — softer spice, brighter fruit notes. Choose pork or chicken; mild-to-medium.

Classic red glaze with pineapple and peppers for tang and crunch. Sticky-sweet, lightly acid, mild heat — choose pork or chicken.

Chef roast: chicken or pork, dry-roasted for crackle or finished with gravy. Golden skin or seared edge, mild savour. Chef special.

Pork belly braised long until the fat turns silk, with a soft egg and lacquer-dark sauce. Rich, savoury, gently sweet — mild, unforgettable. Pre-order.

Whole normal-size fish steamed with ginger and scallion for clean ocean perfume. Flaking white flesh, light soy lift — mild. Pre-order.

Delicate fillet finished with a red-wine reduction for quiet tannin and fruit depth. Soft flake, glossy sauce — mild continental plate.

Warm black tea brewed with milk and a light spice — comforting and gentle, served hot.

Classic chili cheese with red rice

Two parathas, achar, curd

Hand-pulled noodles, clear broth

Dried beef, chili, cheese

Mild gravy, tandoor naan

Seasonal herbs, lemon butter

Rice, dal, salad, pickle

Creamy tomato, soft paneer

Lentils simmered until silky with gently blooming spice and a soft earthy glow. Comforting body, mild heat — highland bowl food with quiet depth.

Roasted pumpkin puréed with a touch of cream and autumn sweetness. Smooth, velvety and mild — warmth without spice, finished with care.

Clear herb-led Italian broth holding garden vegetables. Bright tomato and basil notes, light body — mild, restorative and clean on the palate.

White leek and potato blended to a refined, spoon-soft velvet. Gentle onion sweetness, dairy silk — quiet luxury without spice.

Slow-simmered vegetables in an Italian herb broth with full, rustic body. Tomato depth, soft beans and greens — mild, generous and satisfying.

Onions caramelised low and long, then finished in a deep broth with gratin-kissed soul. Sweet-savoury, mild, and the house signature bowl.

Sweet green peas lifted with fresh mint when the season opens. Bright, chilled-green aroma in a soft purée — mild and garden-fresh.

Lemongrass, galangal and lime leaves in a clear aromatic stock with chilli heat. Fragrant, sour-bright and medium-spicy. Please pre-order.

Red Schezwan chilli soup with tender chicken for highland winters. Bold, oily heat and garlic depth — spicy and restoring. Pre-order.

Seasonal greens with cucumber and tomato, dressed clean and light. Fresh snap, cool crunch — a mild, clarifying first plate.

Ripe tomato, cucumber, olive and feta finished with oregano oil. Briny, creamy and sun-bright — Mediterranean clarity at altitude.

Fine-cut vegetables for structure in every forkful. Crisp, orderly textures with a clean dressing — mild and precise.

Apple, celery and walnut bound in a cream dressing. Sweet crunch, nutty depth, soft dairy silk — classic banquet comfort, mild.

Silken glass noodles with herbs and a light Asian acid. Cool, fragrant and gently tangy — mild heat optional in the dressing.

Composed leaves and vegetables lifted with lemon vinaigrette. Citrus brightness, soft bitterness from greens — mild and refreshing.

Season greens in a rounder red-wine vinaigrette. Softer acid than lemon, subtle depth — still light, still mild.

Fermented cabbage with chilli and garlic, served cold as a sharp side plate. Tang, funk and medium heat — clean Korean punch.

Olivier-style potato salad with mayonnaise, vegetables and mild savour. Cool, creamy banquet classic. Please pre-order.

Cottage cheese marinated in yogurt and mild tandoori spice, flame-kissed until edges char and the centre stays soft. Served with mint chutney — mild heat, fragrant smoke.

Boneless chicken in a yogurt–spice marinade, tandoor-roasted for smoky edges and juicy centre. Medium warmth, lemon-bright finish — a refined classic open.

Two crisp pastry envelopes filled with spiced potato and green pea. Gold flake crust, cool mint and tamarind — mild, tidy, hotel-plated (not street crush).

Lace-thin onion fritters in a gram-flour batter, fried for a shatter crust. Soft onion heart, cumin perfume — mild, best shared while hot.

River fish fillets in a light Amritsari spice batter, fried until gold. Crisp shell, soft flake, carom aroma — medium heat with lemon at the side.

Jumbo prawns in red tandoori marinade, charcoal-kissed in the tandoor. Sweet ocean flesh under spice, medium heat — a premium open plate.

Hotel-clean papdi chaat: crisp discs, cool yogurt, tamarind and mint chutneys, pomegranate. Bright, mildly piquant — a light Indian first bite.

Half chicken marinated overnight in Kashmiri chilli and yogurt, roasted in the clay oven until the skin blisters and the flesh stays juiced. Medium spice, smoke-first.

Minced lamb on the skewer, spiced with green chilli, garlic and garam, charred in the tandoor. Juicy, aromatic medium heat — grill-plate luxury.

Tandoori chicken simmered in a tomato–butter gravy finished with cream. Silky, gently sweet-savoury, mild spice — the house comfort curry of India.

Charred chicken tikka in a tomato-onion masala with cream and aromatic spice. Fuller heat than butter chicken, still rounded — medium, fragrant.

Black lentils slow-simmered overnight with butter and cream until deep and glossy. Quiet spice, rich body — vegetarian luxury without fire.

Yellow lentils finished with a hot ghee tadka of cumin, garlic and dried chilli. Bright, everyday elegance — mild with a fragrantly spiced top.

Soft paneer in a velvet spinach purée with cream and mild spice. Green, gentle, iron-bright — vegetarian highland comfort on the Indian card.

Paneer and bell pepper in a tomato kadai masala with crushed coriander. Medium heat, wok-like perfume — brighter and spicier than cream curries.

Velvet vegetable dumplings in a cashew-cream gravy with a whisper of saffron. Mild, rich, banquet-table elegance — dessert-soft spice profile.

Slow-braised lamb in a Kashmiri red gravy with fennel and warm spice. Deep colour, mild-to-medium heat, meat that yields under the fork.

Bone-in mutton simmered long in a house spice gravy until the fat turns silk. Robust, regional comfort, medium heat — highland Indian table depth.

Fish in coconut, turmeric and chilli with curry-leaf temper. Coastal acid-sweet balance, medium heat — a southern note on the mountain menu.

Seasonal vegetables in a pale cashew-saffron korma. Mild, fragrant, cream-soft — the gentle vegetarian main when heat is not desired.

Cool yogurt raita with cucumber, roasted cumin and mint. Mild dairy calm against spice — essential with biryani and grill.

Cucumber, tomato and onion with lemon and a light oil dressing. Crisp, clarifying, mild — the clean plate beside rich curry.

Three small spoons of house mango, lime and mixed-vegetable pickle. Bright acid and medium heat — a condiment flight, not a course.

Golden milk dumplings steeped in thin rose syrup, warm and soft-centred. Mild sweet, floral perfume — classic Indian finish.

Slow rice pudding with saffron, cardamom and pistachio. Cream-cold or warm on request — mild, fragrant, unhurried close.

Soft paneer patties floating in saffron-scented reduced milk, finished with pistachio. Mild, silken, banquet-table luxury.