Eat Local. Feel Tribal.

At 3,000 metres, food tastes different. The air is thinner, the appetite is bigger, and everything that arrives at the table has travelled only a short way to get there. Tribe Osiya Café is built around that idea: honest mountain food, grown close by and cooked with fire and patience.

Mornings here are unhurried. Breakfast begins with coffee — proper coffee, pulled slow and served hot against the cold — alongside eggs any way, wood-fired parathas, local honey and jams made from Kinnauri apples picked in the orchards around us. You eat by the window as mist lifts off the Baspa river, or out on the terrace with the peaks catching the first light.

By midday the kitchen turns to the food of these mountains. We cook seasonal, largely organic and almost entirely local: buckwheat and barley from the valley, rajma slow-simmered for hours, red rice, fresh valley trout, and vegetables pulled from kitchen gardens that morning. Our cooks are from Kinnaur, and the recipes are theirs — the dishes their grandmothers made, plated with a little more care but none of the soul lost.

As the light fades, the café changes character again. The fireplace is lit, lamps come on low, and dinner becomes a long, shared affair. This is community dining the way the mountains intended — big pots, warm bread, and tables where guests who arrived as strangers leave as friends. There is chai on tap, hot chocolate for the children (and the young at heart), and, when the sky is clear, a reason to carry your dessert outside and eat it under the stars.

We care deeply about where our food comes from. Wherever we can, we source from farmers and foragers in the valley, favour organic and seasonal produce, and cook without shortcuts. It means our menu shifts with what the mountains are giving — and we think that's exactly how it should be. Whether you're staying with us or simply passing through Rakchham, a seat at the café is a seat at the table.