As it is our priority to eat healthy, we grow a lot of our own vegetables and herbs.  Each year, we aim to expand the variety of produce available in our green house using only organic compost and these incredible ingredients enable us to produce high quality, fresh food that is seasonal and comes straight from the earth. 

At Shel, we find it best to make our own when it comes to everyday food. From extracting ghee over a wood fire to churning our own peanut butter, these activities bring us true joy. Our herbed butters, chefs' special granola and home made cakes, breads and cookies are always great with a hot cuppa on a warm, sunny afternoon.

The milk, cheese and eggs we use are sourced directly from local farmers in our neighbourhood through animals who are treated with care. This helps us support our community whilst also providing our guests with food we know is fresh, clean and straight from a reliable source.

Thuchu or food waste has historically been a big part of Ladakhi households. As our habits at home matter, we make sure all our food waste is responsibly disposed - either as thuchu that is given to our neighbours' cows as feed or turned to compost for manure used in our gardens. Along with this, since most of our food is made in-house or sourced locally, our dependence on packaged food is minimal thereby effectively reducing plastic waste. 

Food tastes best when it is consumed fresh. To this end, we have a seasonally evolving menu that embraces ingredients inspired by the season.  We work with, and develop recipes based on fruits and vegetables available in the local market throughout the year and take pride in some of our seasonal house specials like the Shel exclusive Seabuckthorn Reduction or Beetroot Hummus.