Kyagar offers fresh and comforting dishes that reflect the seasonal, local bounty of Nubra Valley. Featuring a creative menu full of flavour, grab a seat on our silk route themed restaurant or our outdoor dining space.
Our Philosophy
We celebrate the unique beauty of Trans-Himalayan ingredients, by presenting them through a modern lens while paying respectful homage to the rich history of the Silk Route.
Culinary
Planning menus, sourcing ingredients, preparing delicious dishes and serving them to our guests in a dazzling choice of settings is what the Kyagar team loves to do best. No matter the time of day, there’s always something delicious to be had.
Seabuckthorn Trout Ceviche
Himalayan trout sourced from the local fishery paired with a seabuckthorn puree.
Apricot Granola
Our signature Kyagar granola is prepared in-house, with rolled oats, raw honey, nuts, seeds, dried apples from the farm, and stewed apricots.
Roasted Root Vegetables
Simple, fresh farm grown ingredients shine in this rustic dish, roasted to further bring out the flavours.DISCOVER THE FLAVOURS THAT AWAIT YOU
Garden Salad
Tingmo Shapta
Hummus and Kebabs
Dining
Designed to immerse you in both flavor and atmosphere
Dining at Kyagar goes beyond just great food, it is an invitation to be a part of our culinary journey, to delve into the history of each ingredient and dish in an effort to connect you to Ladakh’s cultural past. Our dining spaces at Kyagar invite you to immerse yourself into the Ladakhi home by designing it as an extension of our kitchens. A traditional Ladakhi ‘langs’ showcases local crockery and kitchen utensils, jars of preserves, foraged herbs and pickles. Our outdoor dining space combines the stunning natural beauty we are blessed with, with a creative farm to table cuisine that lets you enjoy your meals in true luxury.
Elevate your stay with customized meals served at personalised locations, from the riverbanks of Siachen, our farm at Pinchimik, to the scenic dunes at the Sumur sand dunes.
Farm to Table Picnic Lunch
Riverside Picnic
Sundowner on the Sand Dunes
Seasonal, Locally grown and Foraged Ingredients
Each dish that comes out of our kitchen is a reflection of our region’s natural bounty
Seabuckthorn
You’ll see us gather Seabuckthorn in September. Then it is pulped, dried, or frozen for flavour bombs for the next season.
Raktsey Karpo Apricots
Garden Vegetables
what defines our food offerings?
We are lucky to have flavor packed and nutrient rich ingredients growing wild in our estate, like seabuckthorn, wild chives, chamomile, capers, rosehip amongst many others. Our chefs forage and mindfully incorporate these flavours into our dishes, ensuring each plate that comes out of the kitchen is a testament to the region’s natural bounty. You’ll see us gather rosehip and chamomile for our herbal teas in May, Seabuckthorn in September pulped, dried, or frozen for flavour bombs the next season, while chives are continually gathered and processed for the best chimichurri that goes into everything!
Sustainability
Our Commitment and our Journey so far
Garden Vegetables
We grow a variety of salads, greens, and root vegetables, all proudly showcased in the Kyagar menu.Produce
Our extensive farms and greenhouse provide most of the produce used in our kitchens. We start our greenhouse planting season in February, paced so that we have fresh produce in April when nothing is available in the markets. We grow a variety of salads, greens, and root vegetables, all proudly showcased in the Kyagar menu. Barley, wheat, and mustard are grown on farms off-property; the idea is to slowly move towards ingredients that we have grown ourselves.
Local Community
Being a part of the local community is important to us, and we partner with local farmers to source fresh apples, apricots, strawberries (from a very enterprising farmer) and greens, supporting the vibrant agrarian economy in our village
Strawberry Farm
Beating Seabuckthorn
Beaten with sticks to collect the falling berries, the berries are then dried, pulped or frozen for use across the menu, from herbal tisanes to a sweet pairing with dark chocolate for a decadent dessert.Preservation
With a short growing season and long winters, sun drying, pickling, and foraging during the summer months were intergral practices in a Ladakhi household. We carry forward these traditions, pickling root and leafy vegetables, sun drying our surplus tomatoes and apples to go into different dishes on the menu. Each plate that comes out of the kitchen is a testament to the region’s natural bounty, used frugally to maximize use out of each ingredient.
