What It Took to Reach a Fine-Dining Restaurant in the Himalayas | Bon Appétit
"Featured on Bon Appétit's March cover, the restaurant’s sunderkala — a reinterpretation of a North Indian noodle dish — anchors an ambitious 16-seat tasting-menu experience set in the Himalayan foothills. Reaching it often requires significant logistics and fortitude (weather-disrupted flights and a dizzying three-hour, hairpin-turn drive through misty mountain villages), which many diners embrace as part of the pilgrimage. Chef Prateek Sadhu’s kitchen serves an elaborate 15-course dinner that the reviewer called one of the highlights of the year; the team has also added a lunch service to accommodate travelers en route between Chandigarh and Shimla. Reservations are limited and staff can help arrange nearby lodging, while the pristine air, mountain light, and remote setting are integral to the overall experience." - BySarah Khan
