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"What a wonderful place, particularly the work that has been done in bringing in the animals and the work that is taking place with the community. We were lucky enough to be taken to the village and met with some of the locals.They are so proud of their little day care centre, school and their doll making (Of course my wife had to buy one!). Once completed, it will be a great added attraction for visitors to see traditional ways and be able to take part in some. The staff were wonderful, the stories of how they had progressed, some basically from land workers to assistant managers at the lodges were incredible. It is a credit to the company and themselves. The rangers were so enthusiastic, so knowledgeable and so obviously cared about the reserve and its animals. Many many thanks. Oh yes, you also helped a wish come true for my wife. She got to see a magnificent male lion in the bush. Something she has always dreamed about. It took six drives but we found him!"
Kwandwe is truly amazing - Nick Taylor, The Sunday Times & PerthNow

Culinary delight at India’s Jungle Lodges

CULINARY DELIGHT AT INDIA’S JUNGLE LODGES

Among the many reasons why travellers journey to India, the desire to savour the tastes and flavours of India’s traditional, regional food is certainly an additional attraction. Combine this with an exciting wildlife adventure led by &Beyond -trained naturalists and you’ve got a unique culinary safari that’s hard to beat.

At all four of &Beyond and Taj Hotels Resorts & Palace’s jungle lodges in Madhya Pradesh, local flavours are celebrated by talented chefs in a variety of beautiful settings. Meals are served under a Mahua tree, for example, on a rooftop under a million stars or in your private machaan - anytime, anywhere.

Guests will also experience a different ‘thali’ (or food platter) at each lodge. Thalis are traditionally served at feasts and weddings across India - they consist of at least five small dishes, served together in small containers on a plate and accompanied by delicious breads and rice dishes; always followed by a sweet dessert. The lodge chefs researched all their thali dishes by visiting local villagers to see how local delicacies are prepared in that particular region. The lodges also have interactive kitchens so that guests can learn how to prepare these delicious, traditional meals.

At &Beyond Pashan Garh Panna Jungle Lodge, the highlight is a Palanquin dinner. A light menu consisting of a selection of dishes is served to guests, who are romantically seated in intimate traditional ox wagons. Delicious snacks such as Gullar Kebab (mashed potatoes and figs) and Tandoori Mushrooms (roasted with fenugreek, coriander and chilli powder) are served around a blazing fire. This is followed by various treats, including a dessert of three tarts: caramelized banana; honey, date and rose petal; coconut, milk and sugar.

Be sure to try the signature ice creams at &Beyond Mahua Kothi Bandhavgarh Jungle Lodge, including tea ice cream (a blend of three teas: Assam, Darjeeling and herbal); mango; fig; butterscotch or kulfi, served with crunchy jalebi in a spicy jaggery sauce; enjoyed either under the huge Mahua tree or in the traditional baghiya (vegetable garden). This year, the baghiya produced its first heads of hydroponically-grown Lolo rosso variety lettuce, which finds its way into the lodge kitchen - tasty, environmentally friendly and healthy.

A beautiful forest dinner is served at &Beyond Banjaar Tola Kanha Tented Camp, which comprises 90 acres of private property. The forest, an easy walk from the camp, is lit by hundreds of lanterns and guests are entertained by traditional dancing, singing and drumming by the local community whilst they eat. Cinema style snacks of Bheal Pori, or puffed rice, and Chana Jor Garam, or chickpeas roasted in mustard and garam masala, are served by charming butlers.

&Beyond Baghvan Pench Jungle Lodge offers a traditional Chaat and Tandoor dinner. Chaat cuisine is an ancient Indian way of serving food and guests can enjoy four types of chaat: Raj Kachori, Dahi Bhalla, Papadi Chaat and Aloo Tikki; all of which are served on a traditional wooden street cart. The chaat is always accompanied by two chutneys - tamarind and coriander chutney with chopped onion, tomatoes, green chilli, ginger, lemon, chilli powder, chaat masala, black salt and beaten curd. Together with the chaat food, guests are also delighted by a live Tandoor counter with two vegetarian and two non-vegetarian tikkas.

Taj &Beyond is also proud to announce that Manish Tyagi, Executive Chef at Banjaar Tola and Chef Trainer for the group, was named the Editor’s Choice Chef of the Year in the 2009 Gallivanter’s Awards for Excellence, published in the January edition of The Gallivanter’s Guide.

Ends

Issued by: media@andBeyond.com
&Beyond
T: +27 11 809 4300; F: +27 11 809 4511

www.andBeyond.com

About &Beyond

&Beyond owns and operates 46 luxury lodges and camps, and creates personalised travel experiences in South Africa, Namibia, Zimbabwe, Botswana, Tanzania, Kenya and India. The company was established 18 years ago and its commitment to delighting guests, sustainable responsible travel and community empowerment is world renowned.

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