ECO-GASTRONOMY
Aranya Cuisine
Taste the forest, savor the earth
OUR PHILOSOPHY
Where Food Becomes Story
“Aranya” means forest—every meal is a journey through the wild
We don't just cook—we collaborate. With the soil, the seasons, the foragers who know where wild mushrooms hide, the grandmothers who remember ancestral recipes. Every dish is a conversation between tradition and terrain.
Our menus change with the moon and the monsoon. What you eat today might not exist tomorrow— and that's the point. We celebrate the fleeting, the seasonal, the alive.
THE ARANYA PRINCIPLES
Farm to Table
Our organic garden supplies 70% of vegetables and herbs
Seasonal & Wild
Menus rotate with nature's calendar and foraged ingredients
Zero Waste
Every peel becomes compost, every scrap finds purpose
Global Roots
Local ingredients meet worldly techniques
WHERE WE DINE
Settings as Memorable as the Flavors
Main Pavilion
The Bamboo Table
Our central dining hall—an airy bamboo structure with communal tables and private alcoves.
Waterside Dining
Lotus Deck
Floating platforms at the lotus pond edge. Perfect for romantic candlelit dinners.
Garden Experience
The Kitchen Garden
Dine literally among your ingredients, steps from where they were harvested.
A TASTE
Sample Menus
Morning Ritual
Breakfast
Forest Honey Bowl
House-made granola, seasonal fruits, wild honey, coconut yogurt
Garden Herb Omelette
Farm eggs, fresh herbs, slow-roasted tomatoes, sourdough
Traditional Thali
Idli, dosa, sambar, chutneys, filter coffee
Wellness Smoothie
Moringa, banana, forest honey, almond milk
Midday Nourishment
Lunch
Garden Harvest Salad
Just-picked greens, edible flowers, citrus vinaigrette
Bamboo Steamed Fish
Local catch, lemongrass, ginger, served in bamboo
Farmers' Thali
Rice, dal, three seasonal sabzis, raita, pickle
Forest Mushroom Risotto
Wild-foraged varieties, truffle oil, parmesan crisp
Evening Celebration
Dinner
Amuse-bouche
Chef's daily inspiration, often foraged
Coconut Curry Chicken
Traditional recipe, appam, coconut sambol
Slow-Cooked Lamb
12-hour preparation, root vegetables, herb jus
Jaggery Panna Cotta
Palm sugar, cardamom, seasonal fruit compote
BEYOND THE PLATE
Culinary Experiences
Chef's Table Experience
7-course tasting menu in our kitchen, limited to 6 guests
Garden Harvest & Cook
Pick ingredients, then join Chef for hands-on cooking
Forest Tea Journey
Guided walk identifying wild tea plants, ends with ceremony
Village Kitchen Trail
Learn regional recipes from village women, includes lunch
THE DRINKS
Libations That Honor the Land
Estate Coffee
Single-origin, roasted weekly
Wild Teas
Forest-foraged blends
Fresh Pressings
Seasonal juices, coconut water
Curated Wines
Organic & biodynamic options
FAQ
Frequently Asked Questions
Everything you need to know
Reserve Your Table
Taste what happens when food is grown, prepared, and served with intention