Jimcorbett 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

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 North Indian

The everyday cooking of North India's farming and working communities—mustard oil sabji, toor dal, bajra roti and onion; without pretension or restaurant refinement but reflecting centuries of agricultural cooking wisdom specific to each district

Packed breakfast on safari

India's wildlife lodge tradition—a tiffin box of bread-butter, boiled eggs, fruit and thermos chai carried on a 5am game drive in Ranthambhore, Kanha or Corbett; the food is ordinary, but eating it beside a tiger sighting as the mist lifts makes it legendary