PANNA NATIONAL PARK
The Pashan Garh culinary
experienceAt Pashan Garh, delights for the taste buds begin from the moment guests arrive and are greeted at the lodge entrance with a
refreshing drink and continue with a celebration of Indian cuisine that combines the freshest of ingredients with the most authentic local recipes.
Inspired by home-cooked specialties, the lodge's food offers the best of Bundelkhand-style cuisine.
Mouth watering lunch platters are served on the
terraced veranda of the dining room or delivered to the privacy of the guest's cottage through an unobtrusive butler hatch. The menu may often feature
delicacies straight from the lodge's own garden, such as the glazed wild gooseberries served with cheese at lunch. River sole prepared in a delicious
yoghurt marinade flavoured with turmeric, saffron, ginger and garlic is a perennial favourite.
Pashan Garh's signature palanquin dinner features a
sampling menu served to guests who are romantically seated in intimate ox wagons. The meal begins with a selection of snacks such as chicken seekh kebab
layered with lamb mince and roasted tandoori mushrooms. The meal continues with a range of traditional breads, which are rolled up and eaten with various
toppings, from the traditional chicken tikka masala to minced lamb and vegetarian delights like green lentils or grated paneer cheese. Pashan Garh is
famous for its decadent dessert tarts in flavours such as caramelised banana, honey, date and rose petal or coconut, milk and sugar.
A traditional thali
(or platter) dinner at Pashan Garh may include small servings of five or more regional dishes, accompanied by delicious breads and rice and followed by
desert. Served in beaten silver dishes, guests are delighted by flavours such as black lentil dumplings and green mint flavoured chicken curry, served with
yoghurt flavoured with roasted mustard seeds and followed by sweetened wheat porridge cooked with cardamom.
The lodge's interactive kitchen is also the
ideal location for a kadhai dinner, during which chefs introduce guests to the intricacies of Indian spices and gravies before preparing their favourite dish
right in front of their eyes.