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The biggest surprise at Sitla Estate is arguably the food.

Not only for the fact that most guests, on their first visit (very few have not visited again) are pleasantly surprised at the fact that we produce more than just the usual suspects on the North Indian table, but also because there’s always something excitingly new (and sometimes unnameable) on the table. And often it’s the sort of fun, delicious mixed up-ness that you’ll learn to expect here.

Chicken dosas for breakfast, melty cheese and mushroom omelettes, apple pie, mulberry crumble, freshly baked muffins, hot-out-of-the-oven pizzas, pots of homemade preserves and jams, cakes bursting with the goodness of homegrown fruits, breads, cookies and a host of roasts, bakes and stir fries of European, Oriental and Indian provenance that one would least expect to find in most places, let alone one so tucked away. 

Most of the food served is made from locally procured ingredients and from the estate’s farms and orchards, making it unbeatably fresh and equally nutritious.

Weather-permitting, breakfast is served in the open courtyard under the plum tree, lunch in the orchard and dinner in the grand dining room.

The estate is also famous for its fresh home baked breads, and fruit preserves and jams.

Tea time is special and often features a delicious treat – warm cake or muffin or cookies, fresh from the oven, savoury dumplings hot off the stove or anything else that may pique Vikram’s fancy that day.

Authentic Kumaoni food is also often served here, and is known to be the finest spread of Kumaoni cuisine in the region.

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