Himachal to Ladakh


Sumptuous Indo-Tibetan hot noodle and egg soup with flavours of red chilli, garam masala and lemon juice.

Chilli Garlic Momo

Chicken dumpling made of chicken mince, coriander, green chilli, garlic and scallions. Deep fried and tossed with chilli, garlic and soy.

Ladakhi Dumplings

Our take on an iconic Ladakhi dish with Asha’s signature twist. Poached chicken dumplings with velvety tomato and onion curry.

Tandoori Sea Bream

Fresh sea bream in a piquant marination of ginger, garlic, yellow chilli and salt.


Our tweak on the classic Tabakmaz. Lamb chops marinated in Kashmiri red chilli, homemade garam masala, coriander powder, salt and lemon juice. Served with cumin and potato chokha and nihari gravy.

Dhaniwal Korma

Classical chicken preparation of freshly chopped coriander, creamy yoghurt and slow sweated onion.

Rara Mutton

Slow cooked minced lamb and lamb on bone with onion, tomato, Kashmiri red chilli powder, garam masala and coriander powder.

Hariyali Chicken Biryani

Fresh marinated chicken baked and then flash fried over a bed of yakhani and chutney rice.

Subz Chaman Biryani

A light biryani made with fresh asparagus, mushroom, green peas, French beans and baby corn, slow cooked with dry fenugreek on dum.

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