Windamere Hotel Darjeeling – Dining
The food is legendary, with both Continental and Indian menus. The Continental cuisine
still has remnants of the old Raj with such dishes as "Roly Poly Pudding", "authentically
prepared porridge for breakfast" and "cheese & onion pie". You can wash this
down with our lovely wines and finish up with a cup of steaming Darjeeling Tea or
freshly ground coffee. During dinner, the dining room is transformed into a candlelit
affair, with soft music floating around in the ether. White-gloved waiters seem
to glide in and around the tables and soft conversations are flowing.
"I've never eaten so much and felt so contented. Great views and staff"
"Some of the hotels are deliciously Victorian. The porridge at 'The Windamere' hotel
is, I am told by unimpeachable authorities, unsurpassed in Scotland…"
- Jan Morris
Windamere's Darjeeling Tea
For a perfect of tea, allow the tea leaves to brew for three to five minutes. Take
out the tea strainer and set it aside.
We recommend that you do not dilute this tea with milk. You may sweeten it, although
many connoisseurs of tea would prefer that you drink it “straight”. Typically, a
high quality Darjeeling tea is a pale gold in colour – like the Himalayan sunlight
at dawn – and has a pleasant bouquet. Before sipping, inhale the distinctive perfume
of your tea to heighten your enjoyment of one of the world’s great beverages.
Coffee by Windamere
From the Baba Budan Hills of Mysore in Southern India comes some of the finest coffee
in the world. The Windamere adds a northern character to the distinctive flavour
of this southern coffee by hand-roasting the beans in a rotating drum over a very
slow charcoal fire. The beans are then ground to perfection in an old fashioned
coffee-mill just prior to brewing. There may be occasional small variations in the
coffee brewed for you at meals. Coffee making, even now, remains more of an Art
than a Science at the Windamere. - 1945