Maharaj I S Wahi:
He is known in hospitality circles for his penchant for authenticity, detail and finesse, be it inside the kitchen or outside. After having spent more than three decades classifying the top kitchens in India and interacting with the best known chefs, he finally brings his own offering, backed by a passionate team, with a cuisine that comes from the region he belongs to; North West Frontier, known for its delicate use of spices, light marinations and subtle flavours.
His innate, insightful understanding of the science and the art of cooking, lends a certain originality to the recipes and a taste that’s unique and lingers.
Being from Attock, doesn’t limit him to this form of cuisine alone, though. There were all kinds of influences on the food and lifestyle of the region, including British, and he intends to continue to explore these in our pursuit for originality, purity and excellence.
After having travelled through the country and into its heartland for over a decade, she has inspected and helped set up 1200 homestays, boutique stays that has given her deep insights in the un-documented, intangible, food heritage of India.
She has been researching the traditional food practices and techniques over the years and regularly experiments the impact of various metals, sizes, temperature and period of cooking, authenticity of ingredients on different food grains, vegetables and lentils. While the base is tradition, her style is contemporary that lends Little Attock its identity.
The Little Attock Team invites you to dine in or order from our carefully put together Al a carte, or try one of our set menus; ‘Attock Tasting Menu’ for a sumptuous meal during a busy schedule or the ‘Slow Menu’ for when you allow us to create an indulgence for all your five senses.