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Monsoon rate · 20% off direct bookings through September·Free cancellation up to 14 days before arrival·Best-rate guarantee when you book direct·New · the 21-night Habit Reset is now open·Usshmaa Wellness Retreat · near Kufri, Shimla·Monsoon rate · 20% off direct bookings through September·Free cancellation up to 14 days before arrival·Best-rate guarantee when you book direct·New · the 21-night Habit Reset is now open·Usshmaa Wellness Retreat · near Kufri, Shimla·
USSHMAA
HIMALAYAN WELLNESS RETREAT
Dining · farm to table, forty steps
Grown within sight of the table.
One kitchen, one long table, and a menu that changes the morning it is picked. Every dish is costed for nutrition before it is costed for anything else.
The chef
Nayantara Rawat cooks her grandmother's kitchen, with a nutritionist at her elbow.
She grew up four valleys from here, trained in Delhi and Copenhagen, and came home when the orchard was still being planted. Her rule is simple: if it can be grown, foraged or milled within forty kilometres, it isn't bought from anywhere else.
The Ayurvedic kitchen and the à la carte kitchen are the same kitchen. Guests on a programme eat the same food as everyone else — portioned, spiced and timed to their dosha.
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Today's menu · {{ dateLine }}
What the garden gave us this morning
Filter by how you eat. Every dish shows its nutrition, its allergens and where it came from.
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Nothing on this service fits that combination.
Tell the kitchen — Nayantara cooks off-menu for allergies and preferences every single day.
Where you eat
Four tables, one kitchen
Reserve a table
The long table seats twenty-six. Book the seat, not the room.
Resident guests are always seated. Non-resident tables open at 7 pm when the kitchen has capacity — tell us your allergies here and the kitchen plans around them.
Breakfast 7:30 – 10:00 · Lunch 12:30 – 14:30
Tea 16:00 – 17:30 · Dinner 20:00, one sitting
dining@usshmaa.com · +91 98160 44120
Table requested
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