A celebration of the vibrant, lesser-known cuisines of the Eastern Himalayas, spanning the diverse food traditions of Kalimpong, Sikkim, Darjeeling, parts of Nepal, China and Bhutan.
Chef Ishita and Chef Katherine bring together an exciting array of local ingredients, indigenous fermentation techniques, heirloom grains, wild greens, and traditional recipes to tell the stories of the mountains on the plate.
Chef Ishita's menu reflects this rich cultural mingling from traditional dishes like Dhindo ( spicy country chicken), Kanchemba (millet fries), Smoked Mutton or Pork served with Khuriku (buckwheat pancakes) Sisnu (Stinging Nettle) with dumplings, Gundruk (Fermented mustard leaves) and fermented mung beans salad to contemporary interpretations.
Chef Katherine will uncover the Chinese threads woven into the culinary identity of the region’s foodways with ingredients like Cordyceps mushrooms, Osmanthus flowers, Fermented mustard Tubers (Zha Cai), revealing how migration and history have shaped the region’s unique culinary identity.
“ I am presenting the food that I grew up with, the food of my hills, with dishes that are born in humble kitchens and are shaped by the wisdom of generations “
- Chef Ishita Rai Dewan
“I am delighted to showcase the nuanced influences of Chinese cuisine on the region’s foodways and present dishes like 8 Treasure Soup with Cordyceps Mushrooms, Hakka Yam Mien ( noodles topped with meat or vegetables, Chinese Congee with Perilla seeds and more “ - Chef Katherine Lim
The Mountain Table at Taj Chia Kutir, Darjeeling. May 22-28. Lunch and Dinner. Rs 3500 per person ( non veg ) and Rs 3000 per person ( veg ).
For reservations: reservations.chiakutir@tajhotels.com or +91 9643824035