Corbett travel guide

Resort cuisine

Indian hill station and wildlife resort cooking—a hybrid of Indian comfort food and Continental dishes available at all eco-resort dining rooms; generally cooked from local produce; adequate but rarely as good as local dhabas; ask the lodge cooks about local specialties instead

North Indian

The broad culinary tradition of Punjab, UP, Rajasthan and Delhi—tandoor breads, dal makhani, kormas, kebabs, biryanis; rich, aromatic and often dairy-heavy; the restaurant versions worldwide are based on Punjabi cooking; the regional sub-traditions are far more diverse than the global image

Kumaoni dishes

The mountain cooking of Uttarakhand's Kumaon region—gahat soup, mandua roti, jhangora ki kheer, chainso and local curd preparations; the altitude, water and specific local grains produce flavors unavailable anywhere in the plains

Simple meals

The everyday Indian roadside meal—dal, vegetable, rice and roti or paratha prepared quickly at any dhaba or home kitchen; the journey between cities in India is bookmarked by these unpretentious meals as important as the destinations