Tigers & Thalis

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Expert chefs from all four of &Beyond’s exquisite jungle safari lodges in central India have been spending quality time with villagers from the local communities to learn the art of preparing traditional food dishes from each particular region. Guests visiting each lodge on our jungle safari circuit can now delight in a uniquely prepared ‘thali’ (food platter), which incorporates the distinct foods and flavours of that area. Traditionally served at celebratory feasts and weddings across India, thalis consist of at least five small dishes served together in small bowls, accompanied by warm breads, rice dishes and a sweet dessert. A great way to learn about the region through its food.

Baghel Kandi Thali at &Beyond Mahua Kothi Bandhavgarh Jungle Lodge

Mulligatawny Soup (lentils, coconut and kari leaf)
Missi Roti (Ghram flour roti)
Jungli Maas (lamb lightly spiced in a thin gravy)
Goghi Tamatar (cauliflower with chunks of tomatoes)
Aloo Lal Bhaji (potato with red spinach)
Arhar Dal (yellow lentils, garlic and cumin)
Lauki Raita (bottle gourd, yoghurt and roasted cumin)
Mahua Pulao (rice cooked with Mahua flowers, cumin and cardamom)
Palak Roti (spinach)

Served with plain Phulaka (a local bread lightly griddled) and followed by a dessert of Sujji Halwa (semolina with raisins, pistachio and clarified butter).

Vidharba Thali at &Beyond Baghvan Pench Jungle Lodge

Tomato and coriander soup
Murg Masala (chicken with tomato and onion gravy)
Palak aur Makai (spinach and corn with butter and ghee)
Baigan Bharta (wood fired aubergines mashed with tomatoes, onions and spices)
Khira Raita (curd with spices and finely chopped cucumber)
Dal Makhani (brown lentils slow cooked in butter)
Masala Machhi (river fish tossed with tomatoes, onions, cumin, coriander, red chilli powder and salt)

Served with rotis, steamed rice, naan, poppadoms and Missi Roti (made with chickpea flour). Desserts are Gulab Jamun (dumplings in a sugar syrup flavoured with rose water) and Kesar Shrikand (a thin curd flavoured with almonds, pistachios and saffron) and served with Puran Poli (pancakes sweetened with jaggery stuffing).

Bundel Khandi Thali at &Beyond Pashan Garh Panna Wilderness Lodge

Bafoori (black lentil dumplings cooked in a tomato and onion gravy)
Bundeli Murg (chicken and onion seeds roasted with mint in a thick tomato gravy)
Makai Palak (corn and spinach served with fennel and coriander)
Channa Dal (chickpea dal with fennel and a light tomato and onion gravy)
Mustard flavoured Raita

These are served in beaten silver dishes with plain steamed rice and thadula (poori made with six different kinds of wheat) followed by a dessert of Gehun Ka Kheer which is sweetened wheat porridge (wheat soaked and cooked in milk with sugar and cardamom).

Chattisghari Thali at &Beyond Banjaar Tola Kanha Tented Camp

Pyaz aur Shimalamirch (roasted onion and bell peppers)
Saag Murg (chicken with spinach, cloves and black cardamom) or Chattisghari Murg (chicken curry with stove ground spices which are sautéed with cinnamon water)
Dal Moong (green lentils, cumin, onion and garlic)
Raita flavoured with roasted cumin
Masala Bhatt (rice with onion, tomato and cumin)
Lauki Masala (bottle gourd masala)
Kadhi Pakoda (ghram flour dumplings simmered in ghram flour curry)
Palak ki Bhaji (spinach)

Served with the following breads: Missi Roti (ghram flour, fresh coriander, spinach and fenugreek leaves, and salt) and Garlic Naan. Dessert is pancakes filled with lentils and served with caramelised banana and butterscotch sauce.