There is no menu at Glenmist. Everyone sits down together at the long table in the dining room, and what arrives is what the kitchen garden, the village market and the season have given us that day.
What the cold months bring
From November the kitchen turns to the food of the hills: gundruk, the fermented mustard greens that make a sour, warming soup; smoked pork with bamboo shoot; churpi, the hard cheese of the high pastures; and momos steamed to order at lunch. Sunday breakfast is Bengali, with puffed luchi and aloor dom, and on Thursdays the table is laid for an Anglo-Indian dinner that would not have surprised the estate's first managers: mulligatawny, a roast and a steamed pudding.
From the garden and the larder
Most of what we cook is grown on the estate or within a few kilometres: greens, squash, radish, the small fiery dalle chillies, oranges from the lower slopes in December. The larder holds pickles, marmalades and preserves put up through the year, and guests are welcome to visit the kitchen garden before dinner.
Tell us at check-in what you love and what you cannot eat. Vegetarian, vegan and Jain meals are cooked as carefully as anything else on the table.