A CULINARY SANCTUARY
The Slow Table
A sensory journey through the Himalayan orchards.
THE PHILOSOPHY
Nourishment,
defined by the seasons.
Eating at ShivAdya is not the same experience three times. Each space has its own character, its own time of day, its own reason to linger. The food across all three is multi-cuisine — but what changes is everything around it.
HERITAGE ARCHITECTURE
Taala - The Restaurant
Taala sits at the highest point of the resort. Yellow Manali stone walls, exposed timber beams running the length of a vaulted ceiling, teak furniture, and windows that let the light in from every direction. It is the kind of room that feels substantial — warm in winter, bright in summer, unhurried at any time of year.
The menu is multi-cuisine, cooked fresh and served with care. The standout is the Himachali Thali — thirteen local dishes brought together in a single spread that most guests say is unlike anything they have eaten before. It takes time to prepare and even longer to finish. Order it once and you will understand why Himachali food deserves more than it usually gets.
Taala serves breakfast, lunch, and dinner.
THE POOLSIDE LOUNGE
GupShup Room
A glass conservatory with a high vaulted wooden ceiling, wicker and velvet seating, a wood-burning fireplace for the colder months, and windows on every side looking out to the garden and the pool. Gupshup translates loosely as good conversation — and the room is built exactly for that.
Come here for coffee made on our De'Longhi machine, mocktails, snacks, and the particular pleasure of sitting somewhere warm and bright while the mountains sit quietly outside. No agenda, no schedule. The room fills with light in the morning and holds it well into the afternoon. It is, by design, the hardest place on the property to leave.
Open through the day.
UNDER THE APPLE TREES
The Garden Restaurant
Outdoor seating spread across the garden, directly under the apple orchard. The tables sit on a cobblestone terrace with a stone fire pit at the centre and the Kullu valley opening out behind the trees. When the weather is right — and in Manali, when it is right, it is very right — there is no better place to eat.
The menu is the same as Taala. The experience is entirely different. Paneer tikka at sunset with the sky turning purple behind the mountains. A lazy breakfast among the apple blossoms in spring. An afternoon spread on a paisley tablecloth with the valley stretching out below. This is the restaurant that ends up in most of the photographs guests take home.
When the weather permits, breakfast is served here too.
ON REQUEST
ON REQUEST
Candlelit Dinner in the Orchard
Dinner laid out in the apple orchard after dark, with the Milky Way directly overhead and the Dhauladhar sitting quiet in the distance. Arranged entirely on request. The kind of evening most guests mention first when they talk about their stay.
Himachali Cooking Class
An informal session in the kitchen learning to make siddu and momos — Himachali dishes that take patience, technique, and flour on your hands. For Himachali cooking specifically, the founder conducts the class himself. He takes three to four hours and gives it his full attention. You will leave knowing how to make something real.
