MAYFAIR EXPERIENCE
The cooking up here is warming and patient. Gundruk is made from soured leaves, churpi turns soft in curry with ningro fern shoots, and pickled dalle khursani waits on the table beside it. Jungle Cafe sets lunch in an open pavilion with the forest beyond its railings. After dark, tongba, hot millet beer drunk through a bamboo straw, slows the evening down at the bar named for it.Warming, patient cooking: gundruk, churpi soft in curry with ningro shoots, lunch among the trees at Jungle Cafe, and tongba through a bamboo straw after dark.
Gundruk and phagshapa at The Orchid, not hidden at the back.
gundruk, phagshapa, and tongba at the bar
A multi-cuisine restaurant, a bar built around the local millet brew, a café among the trees and a bar at the pool.
Multi-cuisine · Sikkimese, Indian, Asian
The main restaurant, open through the day. Sikkimese dishes sit on the same menu as the Indian and pan-Asian standards, and the kitchen will cook to the weather if asked.
Breakfast 7:30 am–12:00 pm · Lunch 12:30–3:30 pm · Dinner 7:30–10:30 pm
Every exceptional meal begins long before it reaches the table—with the soil, the seasons and the hands that nurture each ingredient.
Our cultivation initiatives bring fresher produce to the table while encouraging more responsible and efficient procurement.
Behind every ingredient are farmers, gardeners, growers and culinary teams whose knowledge and care bring nature’s abundance to the table. By valuing provenance, seasonality and local produce, we create food that is rooted in its place.
For MAYFAIR, true culinary luxury lies in provenance—the connection between the land, the people and the plate, where every meal becomes a story of place, purpose and responsible hospitality.
