“Perched on an elevated part of Tibet Road, Netuk House is an edifice of an architecturally chanting complex with a riveting account of history and tradition. Built in the late 1950’s, the house belonged to Gellong Netuk Lama, an executive counselor to the then Chogyal (Monarch). Tibet Road, as the name suggests was the principal route for travelers and traders heading up to Tibet. Most of the commuters were silk traders involved in the historic Silk Route Trade. Netuk House began offering hospitality and provided a transit point for these travelers. That marked the beginning.” www.netukhouse.com
My partner and I felt so privileged to be here. We enjoyed two nights at this Heritage Home. This was our first time in Sikkim, a northern state in India bordered by Tibet and Nepal; and to be greeted on arrival with such warmth and welcome was truely exceptionnal.
Our first morning was spent in the outside sitting area called the Cowgher lounge.
“The lounge area has been built in a traditional manner by local artisans. The concept of ‘Rinchen Surgay’ (eight pillars or eight corners); an auspicious architectural style of the Sikkimese Bhutia community can be seen on the eight wooden pillars with intricate details carved on it.”
We enjoyed this little space; a space of solitude, a reading corner, or even a place to lay back; anything you want it to be!
The Heritage building built in a Sikkimese way faces the majestic Mt. Kanchendzonga range, the third highest mountain in the world.
The rooms offer views onto the terraced hills and picturesque mountains.
The four rooms in this Heritage building are in alignment with the interiors of a Sikkimese household, all four are clothed up with traditional furniture, upholstery, and intricately woven carpets. Seasoned wooden floorings, snug king size beds, docile closets and serene art works on the walls. It felt so special being here. It really felt like home away from home.
Food. Food is exceptionnal!
How could I possibly not talk about the food.
One should definitely try out the local Sikkimese dish which consists of a five meal course.
For starters, we are served the locally brewed millet beer, known as TongBa.
It is consumed in a unique way: the fermented millet is put in a traditional container, called a “Tongba”, and boiled water is poured in it to the brim. It is then left undisturbed for about five minutes.
A fine bamboo straw with a blind end, but perforated on the side to act as a filter, is inserted into the container to suck out the warm water and alcohol from the millet grains. More hot water is added as the tongba becomes dry, and the process is repeated until the alcohol is exhausted.
Which seems like NEVER! haha. Here’s what it looks like:
The drink is followed by yummy soup prepared using fresh vegetables sourced from the hotels very own garden!
The main course consists of authentic local cuisine. You can opt for vegetarian or non vegetarian, it’s completely up to you. I am afraid I cannot remember all of the names of the dishes, but I can tell you one thing, it is DELICIOUS; one of the best meals I had in India.
Finally after dessert; to wash down all the food, we finish off with a freshly brewed cup of tea: organic Temi or Darjeeling chai.
“The communal area called Dzom Sa, holds a place of importance in Sikkim’s history as a lot of germane decisions have been made in it. The room has pictures from the old world, resuscitating nostalgia. The sofas in the room are stitched with designer upholstery fabrics which perfectly interflows with the traditional centre table/ Choktsi (which are as old as 60 plus years). At one corner of the room lies a traditional Bukhari (stove oven) for heating, imported all the way from Lhasa, Tibet. This once significant room is now a place for travellers to meet and share one’s experiences.”
The Deutsi bar adjacent to the communal room feels very homely. The cosy atmosphere is definitely something to fond of!
Relish a range of beverages from single malt to locally bottled wines and millet beer in the DEUTSI bar, true to it’s name; meaning “nectar”.
Disclaimer: food and accommodation sponsored by the hotel – opinion entirely remains my own.