Our kitchen garden is small — three raised beds along the south wall, a herb spiral by the kitchen door, and a narrow strip of squash and beans along the fence. In June, it earns its keep.
- Season
- Year-round
- Best written from
- The terrace, mid-morning
- Reading pace
- Unhurried
What we're picking
Mint, in ridiculous quantities. Sorrel, which our chef uses in a cold soup with yoghurt and toasted cumin. The first patty-pan squashes, no bigger than a fist.
A row of coriander that, against all expectation, has held its leaf into the warm weather. We think it is the shade from the walnut tree.
On the plate this week
Cold sorrel soup. Grilled squash with brown butter and mint. A green chutney that we serve with everything — including, quietly, breakfast.
A working day at Oro
The kitchen wakes first, at half past four. The bread is in the oven by five, the ovens are cleaned by six, and the first pot of coffee is on the table by seven. This rhythm has not changed since we opened.
The garden is watered before breakfast. The fires are laid before lunch. The rooms are turned down after dinner. Everything else — the walks, the reading, the long afternoons — happens between these small, unbreakable jobs.
What we learn every year
That the weather forecast, on this ridge, is more or less a rumour. That guests remember the small kindnesses long after they forget the grand gestures. That the third snowfall of the season is always the most beautiful, and always the one nobody photographs.
That there is, in every season, at least one week we would happily live through again exactly as it happened.
The team behind Oro
Our kitchen team in the morning light, dedicated front desk hosts, and trusted local drivers on the mountain road. The retreat is, in the end, the sum of a hardworking team who take genuine pride in caring for your family.
If any of them is ever kind to you during your stay — and they will be — please tell us. Their warmth and hospitality are the true spirit of Oro Shogran.
A word to returning guests
If you have stayed with us before, you already know: the retreat changes, slowly, from season to season. A new stone in the courtyard. A tree we could not save. A room we finally finished. A dish that has, at last, become itself.
Come back in a different season than the one you first knew. It is, more or less, a different retreat — and, more or less, exactly the same one.
— In closing
A last thought before you go
A journal, in the end, is a promise to remember. We keep this one on your behalf — so that the small, particular days here are not lost to the general blur of a busy year.
Come and add a day of your own to it. That is, quite honestly, what the retreat is for.
— Frequently asked
Questions guests often ask
- Can I visit for a day trip?
- The retreat is designed for overnight stays, but the tea room welcomes daytime visitors with prior booking.
- Do you have off-season rates?
- Yes — November, February, and early March carry a considered off-season rate that includes dinner. Ask reservations.
- Is there a dress code?
- None. Warm, comfortable and honest — that is the whole code.
— Further reading
If you liked this piece
Mazhar Khan writes from the retreat about mountain travel, food, and the small rituals of hospitality in the Kaghan Valley.
