The full board

Minced chicken, spring onion, ginger and coriander — the 1978 recipe.

Slow-minced pork with chives and toasted Sichuan pepper.

Cabbage, carrot, beans and mushroom with white pepper.

Fresh paneer, cream and mild green chilli.

The old-town buff momo, heavy on ginger and garlic.

Sweet corn with a mozzarella pull. A favourite with kids.

Hand-chopped mutton, onion and coriander. Himalayan comfort.

Blended spinach, ricotta-style paneer and nutmeg.

Trout-style white fish, ginger, chilli and lime. Plate of 6.

Button, shiitake and oyster mushrooms with thyme.

Golden base, sesame finish, burnt-garlic chutney.

Mixed vegetable, crisp and light.

Paneer tossed in chilli-soy before folding.

Chopped prawn, lemongrass and lime leaf.

Crisp-bottomed mutton momo with green chilli dip.

Scrambled egg and cheddar in a crisp fold.

Mixed mushroom, truffle oil and parmesan crust. Plate of 6.

Roasted sesame, tomato and timur broth.

The same broth, vegetable filling.

Noodle-and-momo bowl in clear hill broth with greens.

Mutton momos in a fiery sesame-tomur soup.

Rich pork broth with chive momos and fresh dill.

Flat noodles, veg momos and seasonal greens in clear broth.

Golden-fried chicken dumplings with chilli-garlic sauce.

Fried vegetable momos with sweet-chilli dip.

Paneer and cheese filling, fried until molten.

Crisp prawn momos tossed in chilli-garlic oil.

Yoghurt-chilli marinade, charred edges, mint dip.

Cream-cheese marinade, cardamom warmth.

Dalle khursani rub — our hottest plate on the board.

Mutton momos in achari marinade, served with onion rings.

Pickle-spiced paneer, smoky from the clay oven.

Prawn momos in a mild yoghurt marinade with mint chutney.

The house red. Free with every plate; extra pot available.

Dark, smoky and salty.

Six fried momos wok-tossed with peppers and soy.

Hill-style, tossed with timur salt.

Crunchy Wai Wai with onion, chilli and lime.

Crisp vegetable rolls with sweet chilli sauce.

Fermented radish with timur and mustard oil.

6 steamed chicken, 6 veg kothey, jhol bowl, two chutneys, two cups of chiya.

8 tandoori chicken momos, burnt-garlic chutney, mint dip, one tea.

6 paneer-chilli kothey, 6 vegetable steamed, sesame achar.

12 steamed chicken, 8 veg kothey, 6 crispy chicken, 4 chutneys, 4 teas. Serves 4.

6 chicken classic, one chutney, one chiya. A complete meal.

8 tandoori paneer, 8 chicken kothey, two drinks, one dessert.

Served in a glass, no sugar unless you ask.

Salted, churned, warming.

Full-cream, cardamom-forward.

Sparkling, with Himalayan pepper.

Hot, soothing, with crushed ginger and mountain honey.

Tart, floral, naturally red. A hill favourite.

Thick yoghurt lassi, cardamom-scented.

Non-alcoholic, fiery ginger, brewed in-house.

Rice doughnut, crispy outside, soft inside. Served with fresh cream.

Semolina pudding with raisins, cardamom and ghee.

Hill-style rasgulla in light syrup.

Fried dessert momo with molten chocolate centre.

Warm, rose-scented milk dumplings.