The Christmas cheer starts early at Coonoor’s Café Diem, a café where a winding path through a colorful flower-bedecked garden opens up to stunning views. Here the festive decorations slowly emerge. The Christmas village display comes up, table mats turn red and green, and panels wish visitors a Merry Christmas.
“The idea is to let the excitement develop slowly,” says Radhika Shastri, who moved to the mountains and started the café. “In the Nilgiris, Christmas has its own rhythm. Warmth and celebration. The hills come alive with people coming from all over the country. Many people have second homes here. There are gatherings almost every evening, yet the mood remains relaxed, never chaotic.”
Classic Margherita Photo Courtesy: K Jeshi
On a sunny day, I sample dishes from the seven-course festive menu that will go live by Christmas. After savoring the flavors of hearty, creamy pumpkin soup, coconut milk, and crushed black pepper, I devour the tangy goodness of sourdough pizza, the classic Margherita, and enjoy the gooey, cheesy goodness of a classic Margherita. The cuisine is predominantly Mediterranean, with European and Italian influences. “It was a conscious decision. People eat with all their senses. The conflicting aromas confuse the palate. The consistency allows the flavors to shine,” explains Radhika.
Chimichurri Mushrooms | Photo Courtesy: K Jeshi
Everything is made in house. Sauces, pizza bases, sun-dried tomatoes, dips, nothing from bottles or packets. Even the fries are freshly cut. The result is food that tastes clean, light and refreshing. This year’s menu includes smoked feta with beetroot, warm salads for chilly evenings, delicious eclairs filled with feta and herbs, falafel made from moringa leaves, artichoke pizza, saffron gnocchi, mushroom risotto and gluten-free desserts made with millet.
Blueberry Ravioli packs a pleasant surprise. The crunchy and soft pockets encasing the sweet blueberry interiors are a play on texture and flavor. The meze platter comes with a variety of dips from roasted red peppers, artichokes, hummus, labneh and more, and is served with pita pockets. “Avocados, artichokes, passion fruit, ingredients that are expensive elsewhere are in abundance here. Salads, once unpopular among Indian diners, are now among the most ordered dishes. People want authenticity, not heavy spices that mask the taste,” says Radhika, who starts planning the Christmas menu as early as October. “Food testing is an event in itself. Small groups are invited to taste, critique, and grade recipes. Anything that scores below an eight is reworked or removed entirely. Only the best make it to the final menu.” Some favorites like pumpkin soup, lemon tart, savory tart, and pomegranate cheesecake remain on the menu.
The meze platter features a variety of dips made from roasted red peppers, artichokes, hummus, labneh and more. , Photo Courtesy: K Jeshi
Over plates of spicy and earthy chimichurri mushrooms, Radhika recalls her recent high-altitude trip to Everest Base Camp at 17,598 feet above sea level. “A year ago, a trip to Bhutan included a visit to the Tiger’s Nest Monastery, an experience that felt like the pinnacle at the time. But one adventure often leads to another.” Christmas, she says, is celebrated with intention.
“Reservations are mandatory. There are no rushes, no rush. Guests take their time, enjoying six- and seven-course meals,” she explains.
Meze platter served with pita pockets. Photo Courtesy: K Jeshi
Mist begins to roll over the hills as I finish up with Paris-Brest, the classic French pastry consisting of a crisp, almond-studded baked ring filled with abundant praline cream, truly a beautiful sight to complete my meal in the hills.
Paris-Brest, Classic French Pastry Photo Courtesy: K Jeshi
The Christmas menu is available from 25th December. Price per adult is ₹1700 plus taxes. For details, call 9663849639/9845001111
