Feast in every sense of the word. Forget the mundane days of bland cereal and fast food takeout. Rakkh offers you some of the most exquisite yet local (and hitherto unknown) Himachali cuisines that exist, made with love, care and dollops of ghee at our inhouse Himachali rasoi
, coupled with produce from our organic garden, and the local produce from the communities around us.
But what constitutes Himachali cuisine?
We use only the freshest of produce during the season and the heartiest of pulses and grains year-round. And even then, the people of the Kangra Valley turn to their forests for sustenance and flavour. Wild ferns such as the Fiddlehead fern, known as lungdu, are one of the top picks here. A dal made out of stinging nettles collected from the wild, known as Bicchu Buti Ka Saag. Delicious pickles made out of berries, vegetables and roots found nowhere else.
Then there are the bread and lentil dishes. As you sit alongside our resident chef in the Rasoi, you’ll be lending a hand in making Bhaturus, a flatbread made with fermented wheat, giving the bread sweetness and texture that needs to be tasted hot and fresh. Over a cup of steaming Himachali chai, indulge in some gulgule, fried dough balls that are sticky and sweet. And experience the grandest of all Himachali and Kangri culinary traditions, a Dhaam: A slow-cooked feast that entirely involves dal cooked in traditional manners, excluding the need for vegetables and other ingredients.