A mountain cafe and living store rooted in the Kinnauri Himalayas. We carry the flavour of high-altitude fields, the warmth of deodar wood fires, and the quiet of river valleys that haven't forgotten themselves.
The Kamroo takes its name from Kamru Fort — the ancient temple-fortress that watches over the Sangla Valley from a deodar-covered hilltop. We are a mountain brand born from this landscape: from its apple orchards and rajma fields, its village kitchens and wool looms, its pine forests and glacial rivers.
We believe the Himalayas have been giving quietly for centuries — to the people who live here, and to those who find their way up. The Kamroo exists to carry that giving further: to the traveller pausing for a warm cup, and to the table far from these mountains where a taste of Kinnaur arrives by post.
Read Our Full StorySit by a deodar wood window. Drink locally-sourced apple cider or a slow-brewed Himalayan tea. Eat food made from what the valley grows. There is no rush here — the mountains will wait.
Explore the CafeChilgoza from wild forests at 3000m. Rajma beans from high-altitude fields. Sea buckthorn pressed cold. Shawls woven by Kinnauri hands. The mountains, delivered to your door.
Shop the CollectionKinnaur, 3000m
Hand-gathered from ancient pine forests above 3000m. Rare, sweet, and rich in oils the body needs at altitude.
Kinnaur, 2500m+
Small, dark, and deeply flavoured kidney beans grown in fields kissed by snow for half the year. A taste unlike any rajma you've had.
Sangla Valley
Tart, bright orange berries pressed straight from the riverbanks of the Baspa. High in Omega-7. A local superfruit, finally bottled properly.
Upper Kinnaur
Collected from hives kept near deodar and rhododendron forests. Thick, dark, wildly fragrant. Nothing added, nothing taken out.
Kinnauri Weavers
Woven on traditional looms in Kinnauri homes. The geometric patterns are a language — each motif carries meaning passed down across generations.
Himalayan Herb Slopes
A blend of high-altitude herbs — brahmi, tulsi, morchella, and dried sea buckthorn skin. Brewed slow, drunk warm. Tastes like the mountains smell after rain.
Kinnauri Orchards
From the small, intensely flavoured apricot trees of Kinnaur. Dried in mountain sun. No sulphur, no sugar. Just the fruit and the altitude.
Sangla Valley Orchards
Apples from orchards that slope toward the Baspa River. Made in small batches, sweetened only with local honey. Complex, not candy-sweet.
"The mountains have been here longer than memory. We are not selling you a product — we are asking you to slow down, to taste what patience grows, to hold something made by hands that know this land."
— The Kamroo, Sangla
Every product traces back to a specific valley, a particular altitude, a named community. We are not a generic "Himalayan" brand — we are Kinnauri, specifically.
Seasonal harvests cannot be rushed. We work with what the year gives. Some products run out. That is not a failure — that is honesty.
We buy at fair prices from Kinnauri farmers, weavers, and foragers. No middlemen, no exploitation. The valley thrives when the people in it do.
We use minimal plastic, support trail clean-up in Baspa Valley, and donate 2% of every sale to local school libraries in Kinnaur villages.
Sit down. The view from this window is worth the drive from anywhere. Our kitchen runs from morning brunch through dinner — local flavours alongside mountain classics, because this is where travellers come to rest.
Monday – Sunday
8:30 AM – 10:30 PM
(Seasonal · May through October)
Sangla, Kinnaur
Himachal Pradesh – 172106
View on Google Maps →
Sangla is not a destination you pass through. The valley holds you — in its narrow gorge, its riverside hamlets, its forests that start where the road ends. This is a guide for staying longer than you planned.
Read Story →The road to Sangla follows the Sutlej and then the Baspa. It is not a quick road — and that is entirely the point. Give yourself time. The landscape will do the rest.
Fly or train to Shimla or Rampur (Bushar). From Rampur, it is a 5–6 hour drive up the Baspa valley. No public transport runs late — plan to arrive before dark. The NH5 from Shimla takes 7–8 hours by road.
May to October is ideal. June–July for apple blossoms and green valley. September–October for harvest season and golden light. The road often closes November through April due to snow and landslides.
Chitkul is the last inhabited village on the Indo-Tibetan border. Twenty kilometres beyond Sangla, up the Baspa. Rakcham sits quietly between the two. Both deserve a night, not just a photograph.
The Kamru Fort, from which we take our name, stands on a deodar-forested hilltop above Sangla. The Kamaksha Temple inside its walls is one of the oldest shrines in Kinnaur. Visit at dawn if you can.
"Leave early from wherever you are. The mountain light in Sangla Valley at four in the afternoon, when the sun catches the far face of the gorge, is not something you want to miss."
"I stopped at The Kamroo for tea and stayed for three hours. The thukpa was the best bowl of anything I've eaten on the road in India. The window faces the mountain like the whole place was designed around that view."
"I bought the Chilgoza and the rajma online. When they arrived in Delhi, I opened the package and the pine nuts smelled like those forests — like standing there again. I wasn't prepared for that."
"The shawl I bought is something my mother now refuses to take off. The weave, the pattern, the weight — it is clearly made by someone who understands what a shawl is supposed to do. Not décor. Warmth with memory."
The WiFi is occasionally unreliable — the mountains have better things to do than carry signals. But we do write back, usually within a day or two of good weather.
"From the heart of Kinnaur to your plate, we bring you the flavours of the mountains."
Music & Mountains · Sangla