Rice and lentils grown here in the Terai.
Dal Bhat Tarkari
Lentils, rice, a seasonal vegetable curry, greens, pickle and papadam. Eaten twice a day across Nepal, and refills keep coming until you stop us.
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An Epicurean Journey
From Forest to Fork
Nourish your soul with the raw essence of Chitwan. Our culinary philosophy celebrates ancestral recipes and the bountiful harvests of our own organic gardens.
The Source
The Earth's Living Pantry
Located mere steps from our kitchen, the lodge's organic garden is the heartbeat of our menu. We cultivate heirloom vegetables, rare Nepalese herbs, and tropical fruits using regenerative permaculture techniques that honor the surrounding ecosystem.
100% Pesticide Free
Naturally enriched soil from forest compost.
Signature Delicacies
Traditional Nepalese, Refined
Served with tomato-sesame achar.
Momo
Dumplings folded in the kitchen each morning — vegetable, chicken or buff — steamed, fried or sitting in a warm sesame and tomato broth.
Depends on the morning's catch.
Tharu Fish Curry
River fish simmered with mustard oil, turmeric and local chilli — the everyday cooking of the Tharu villages along this stretch of the Rapti.
The Sanctuary Exclusive
The Chef's Table
"A six-course narrative of the Chitwan landscape, told through flavor and fire."
Join Executive Chef Bikram in an intimate open-kitchen setting. This curated experience bypasses the standard menu to offer experimental dishes using the morning's most exceptional harvests. Limited to six guests nightly.
- 6-Course Tasting Menu
- Optional Himalayan Tea Pairing
- Stories of Culinary Heritage
Dine with the River
As the sun dips below the Rapti River, enjoy a private dinner on our elevated bamboo deck. Listen to the rhythmic pulse of the jungle as the stars emerge, creating a backdrop unlike any other on earth.
Starlit Evenings
Riverfront Views
Sample Summer Menu
Gundruk ko Jhol
Broth of fermented leafy greens — sour, warming, and about as Nepali as a bowl gets.
Ghonghi
River snails cooked with ginger, garlic and mustard oil. A true Tharu dish, eaten straight from the shell.
Aloo Tama
Potato and fermented bamboo shoot in a tart black-eyed-bean gravy.
Tandoori Chicken
Marinated overnight in curd and spice, then cooked over charcoal.
Sikarni
Strained curd whipped with cardamom, cinnamon and nuts.
Menus change with the season and what the garden and local farms are producing. Most meals are included in our package tours — contact us for pricing and to let us know about any dietary requirements.