Explore Excellent East Himalayan Cuisine At The Mountain Table
In collaboration with Gormei, Taj Chia Kutir Resort & Spa in Darjeeling has created its latest offering, The Mountain Table, which is a lively display of the Eastern Himalayas’ varied and frequently unexplored culinary traditions.
In addition to the varied culinary traditions of Kalimpong, Sikkim, Darjeeling, and portions of Nepal, China, and Bhutan, The Mountain Table is a celebration of the Eastern Himalayas’ colourful, lesser-known cuisines. In order to convey the stories of the mountains on the plate, Chefs Ishita Rai Dewan and Katherine Lim combine a variety of local ingredients, heirloom grains, wild greens, indigenous fermentation methods, and traditional recipes.
The focal point of this exploration at the Taj Chia Kutir Mountain Table pop-up will be the Kalimpong-Darjeeling-Kurseong region, which is a meeting point of the Tibetan, Lepcha, Bhutia, Chinese, and Nepali communities.
From classic 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 bean salad to modern takes, Chef Ishita’s menu showcases this rich cultural blending.
With ingredients like Cordyceps mushrooms, Osmanthus flowers, and fermented mustard tubers (ZhaCai), Chef Katherine will further highlight the subtle influence of Chinese cuisine and ingredients on the region’s culinary customs, illuminating how history and migration have shaped the region’s distinct culinary identity.
The Mountain Table will be available from May 22nd – May 28th, 2025, at the all-day diner Chia Verandah. The set menus are priced at INR 3000 plus taxes for vegetarian and INR 3500 plus taxes for non-vegetarian. It is available for lunch and dinner.
The remarkable skills of Chef Ishita Rai Dewan from Kalimpong and Chef Katherine Lim from Kolkata are combined in this one-of-a-kind pop-up event. They will creatively showcase a diverse range of regional ingredients, traditional fermentation methods, heirloom grains, wild greens, and traditional recipes. Every dish reflects the rich cultural tapestry of the area and tells a tale of the mountains.