THE INDUS RIVER KITCHEN
We recognise the importance of tasty, health-conscious food on holiday, especially in a remote region. We create innovative set-menus, daily, focusing on fresh, locally sourced ingredients, with contemporary cooking techniques.
The creator of our menu has previously worked for notable chefs in the UK such as Nathan Outlaw in his Michelin star restaurant "Outlaw's Fish Kitchen" and has had experience working with chefs such as Yotam Ottolenghi and Masterchef Professionals winner Steven Edwards.
She was Graduate of The Year from Leiths School of Food and Wine, the finest culinary school in the United Kingdom.
IMPORTANT - In order to serve the best and freshest food, we serve a fixed menu for lunch and dinner, taking into account our guests' dietary requirements. Breakfast is a buffet with an a-la-carte option.
Breakfast (buffet only) - 250 rupees
Breakfast (buffet with cooked breakfast ) - 450 rupees
Lunch - 650 rupees
Dinner - 900 rupees
Why do we not serve buffet or a-la-carte?
As a boutique property, with only 8 rooms and 16 guests, we would have to prepare food in advance to be able to cater to an a-la-carte menu. This would mean creating dishes that weren't fresh and weren't playing up to our fresh ingredients and our classically trained chef.
A fixed menu allows us to create innovative and fresh dishes with locally sourced ingredients.