What's On The Table
Thukpa, thenthuk, and tsampa — Spiti's food is built for cold, altitude, and a short growing season, and it's central to what we serve.
Details
Spitian cuisine reflects its geography: barley (used to make tsampa flour), black peas, potatoes, and dairy dominate, alongside noodle and dumpling dishes with clear Tibetan influence — thukpa (noodle soup), thenthuk (hand-pulled noodle stew), and momos.
Ochre's kitchen serves these alongside familiar North Indian dishes for guests who want something more neutral, but we'd always encourage at least one meal of the local menu — usually the thukpa, made fresh most evenings.
Breakfast is complimentary for all stays; lunch and dinner can be pre-booked at check-in.