A table set, a glass poured.
Four cuisines from one kitchen, a charcoal tandoor at the back, Bhutanese pours next to single malts — through to a quiet 10:00 close.
The kitchen is the largest room in the house — and we treat it that way.
Bhutanese, Indian, Chinese, and Continental — from one kitchen, in one evening. Within the Indian shelf we cover the range from South Indian breakfast to slow Mughlai-style mutton, with Jain preparations on request.
A coal-fired tandoor at the back of the kitchen. The smoke does work a gas oven cannot — on the naan, the kebabs, the tandoori chicken. The one place we do not cut a corner.
Forty seats on a normal evening. Open the wall through to the conference hall and we seat ninety, plated or buffet. For groups of eight or more, a call ahead lets the kitchen pace properly.
Bhutanese pours first — then the world.
K5, Special Courier, Highland, Misty Peak. The 2020 Cognac and TER Single Malt. Bhutanese reds and peach wines — Raven, Takin, Zumzin, Vintaria.
Glenfiddich 12 and Glenlivet 12 single malts. Monkey Shoulder. Dalmore Cigar Malt. The Johnnie Walker ladder, Jameson, Jack Daniel's, Hennessy VS.
Whisky Sour with egg white. Long Island Iced Tea, Cosmopolitan, Watermelon Daiquiri, Pink Guava Mojito. Made with care.
Hours & how to reach us.
The kitchen runs from breakfast through to a 10:00 PM close. The bar stays open with the kitchen. Walk in for a table of two or three; call ahead for groups of eight or more — it lets the kitchen pace properly and gives the table the attention it deserves.
All-day breakfast, snacks, and the bar are available continuously between meal services.
Chukha, Bhutan
Pre-filled with the date and headcount — most replies within the hour. Best for tables and groups.
Open WhatsApp →Reception, open through service. Best for same-evening tables and quick questions.
Call →For longer enquiries — private dining, custom set menus, large groups.
Compose →