Flavors of the Mithila Table

A grand platter of traditional Mithila cuisine — daal, bhat, tarkari, achar, papad, and seasonal sabzi served on a banana leaf.

Hand-kneaded buckwheat dhido served with fermented leafy greens, tomato achar, and seasonal vegetables.

Fresh river fish simmered in a mustard-turmeric gravy with traditional Mithila spices, served with steamed rice.

Crispy ring-shaped rice bread — a festive Nepali delicacy — served with thick buffalo yogurt and wild honey.

A complete Thakali meal: daal, bhat, mutton curry, spinach, pickles, and a side of timur-spiced potatoes.

Newari rice crepe topped with minced buffalo, egg, and fresh herbs — often called 'Nepali pizza'.

Creamy arborio rice with fresh herbs from our kitchen garden, parmesan, and a drizzle of truffle oil.

Free-range chicken breast with roasted vegetables, herb butter, and a Nepali timur peppercorn sauce.

Locally foraged mushrooms with baby spinach in a light garlic cream sauce over fresh tagliatelle.

Himalayan trout with lemon-caper butter, seasonal greens, and saffron-infused mashed potatoes.

Our signature blend of Ilam black tea with cardamom, ginger, cinnamon, and cloves. Brewed fresh.

Thick yogurt smoothie with ripe Terai mangoes, a touch of cardamom, and a saffron strand.

Traditional Nepali millet beer served warm in a bamboo vessel with a bamboo straw — a cultural experience.

Pressed from locally grown sugarcane with a squeeze of lime and a hint of ginger. Refreshing and natural.

A curated journey through Mithila flavors: five courses featuring seasonal ingredients and forgotten recipes revived by our chef.

An edible art piece: saffron panna cotta, rose petal jelly, pistachio crumble, and mango coulis painted on the plate.