Ija

Ija embraces slow living. Here, the way of the Himalayas is paramount. Organic by default, all meals are made using local ingredients found within a 20-mile radius of Naukuchia House. Lost recipes find an expression with Silbatta (mortar and pestle)-crushed spices and masalas, earthenware utensils, conscious sourcing, and community-driven agriculture, all of which tell a Himalayan tale on a plate. Topped with fresh dressing. The ancient art of slow cooking ensures that each ingredient’s flavour is recognized and optimally infused, making each dish an authentic tribute to the culture of Naukuchiatal. Be it the Achari Baingan, the Pahadi Chicken, or the Shikhar Mutton Dahi., Herb-grilled fish, the Grilled Himalayan Butterfly Trout, and more. Here, even the salts are experimental, adding new flavour to everyday items by blending a local ingredient with common salt. With seating indoors, semi-outdoors, and al-fresco, the ADD, with its plethora of continental and local cuisine, complements the expanse of the Lake and mountains it overlooks. Here is a space to feed the body, mind, and soul.