Foraged, cured, smoked, salted
We forage the forests of Himachal, buy from farms we know by name, and make our own charcuterie and cheese. Then we put it on a table in Chandigarh and tell you exactly what's in it.
Three ways to eat with us
Seven courses for about ten people, by advance booking. Every plate comes with its story.
A generous spread for your party: our own charcuterie and cheese, dips, crackers and plenty for vegetarians.
Delivered across Chandigarh, Mohali and Panchkula, in sizes for 2, 5, 10 or 20.
From the forest
Fiddlehead ferns and rhododendron flowers grow wild or not at all. We pay women in Himachal's villages to forage them, which brings these ingredients to your table and income to the people who know the forest best.
Read why we do this →From our table
Why this exists
Most of what's on an Indian shelf has a long list on the back. We want more people asking what those words are, because when enough of us stop buying them, the industry has to change.
Ingredients
What is keeping this on the shelf for a year? Food that's alive doesn't last that long.
