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BANJAAR TOLA

KANHA NATIONAL PARK


Food at Banjaar Tola

The Banjaar Tola culinary experience

Featuring the finest of local ingredients, combined in regional dishes inspired by the community in which it is situated, the food at Banjaar Tola is guaranteed to satisfy the most demanding palate.  Taking its inspiration from the Chhattisgarh region, chefs at Banjaar Tola are constantly expanding their repertoire of traditional dishes.

Guests can sample the delights of Indian cuisine from breakfast, when local delicacies served include kathi rolls filled with cottage cheese, mint and onions, as well as pao bhaji rolls dipped in beans, carrots and potatoes.   Deep fried puffed bread stuffed with onion and potato called raj kachori is served with a fragrant chutney or dip.  Lunches will often include an iced soup, as well as a choice of four salads, a lentil dish, a vegetable dish and a choice of two meat, chicken or vegetarian kebabs, followed by a fresh dessert.

Dinner may be served in the forest, lit by hundreds of lanterns, and accompanied by traditional dancing and singing.  Fresh green salads from the lodge garden are accompanied by chicken roasted in clay, while a thali dinner may feature a selection of regional dishes.  Roasted onions and bell peppers make an appearance alongside chicken cooked with spinach, cloves and black cardamom or prepared with ground spices and sautéed in cinnamon water.  Green lentils, gram flour dumplings and delicious spinach dishes cater for vegetarian tastes.  Dessert may feature pancakes filled with lentils and served with caramelised banana and butterscotch sauce.

Some evenings the lodge chef may invite guests to take part in an impromptu cooking lesson before dinner, when he shows them the traditional Indian spices, familiarising them with their appearance, smell and taste when raw before showing them how to roast, grind and blend them.  Once the basics have been done, the chef will teach the guests how to prepare vegetarian dishes with lentils, fresh paneer cheese and potatoes.

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