PEAKLIFE
28-Jan-2026
Chandreyi Bandyopadhyay tucks in luxurious meals in the thick of forests across the world to savour unforgettable experiences.
Beneath an endless sky, dining transforms into something magical. Spin in gourmet flair, the symphony of the forest, and oil lamps casting their golden glow – and it becomes pure enchantment. Today’s luxury retreats curate such unforgettable bush dining, pairing wild landscapes with exquisite menus and flawless service.
Here are six superstar experiences in the jungles...
SAFARI TRAIL
Jehan Numa Wilderness, operating Reni Pani Jungle Lodge and Bori Safari Lodge in Madhya Pradesh, places a strong emphasis on meals, with a culinary approach complimenting the safari experience.
The meals reflect local ecological richness, blending traditional Central Indian flavours with international influences, with a firm focus on hyperlocal, seasonal ingredients grown on-site or sourced from nearby farms and forests. Guests can join interactive cooking sessions celebrating the royal family’s culinary roots in Bhopal, preparing a signature dish Bhopali Rizala—in an intimate, relaxed setting, complete with wine tasting. Aly Rashid, Director at Jehan Numa Wilderness says, “Our culinary team aims to curate meals rooted in tradition like mahua-based kheer and laddoos, while reflecting a modern approach to presentation and technique with dishes paired with house-crafted cocktails. The use of homegrown produce ties back to the ethos of bringing the forest and the land directly to the table.”
Caption: From bush dinners to exclusive sundowner setups, guests can choose varied meal experiences in the forests of India
Pugdundee Safaris offers gourmet dining in the wild across its seven exclusive lodges across central India. The on-site organic farms supply most of the key ingredients, and creative chefs at each property bring their own characteristic flair to the cuisine. At Kanha Earth Lodge, one can explore Gond tribe style meals or choose to have a pure continental menu that highlights home grown oyster mushrooms, Malabar spinach and microgreens. At Pench Tree Lodge, beetroot kebabs, jackfruit biryani and homemade sitaphal icecream delights guests. At Denwa Backwater Escape, jams and preserves made from mahua, guava and other local fruits pair superbly well for breakfasts. A standout experience is a bush dinner with bonfires, where tribal performers present folk music and dances while mahua cocktails intrigue the guests’ palates. The superfood finds its presence across meals in varied formats, and also as a heritage liquor from the forested heart of India.
GOING WEST
At Tipai Wildlife Luxuries in Yavatmal district in Maharashtra, Palaash by Chef Amninder Sandhu reimagines wilderness dining through fire and heritage. A seven-course degustation revives Vidarbha’s forgotten flavours, woven with her Assamese roots and crafted entirely from hyperlocal produce. From gas-less chulhas to underground pit roasts, every technique follows time-honoured culinary tradition. Expect soulful dishes like smoky raan with lal thecha and jowar bhakri, ambaadi (roselles leaf) chaat with pineapple granita, Saoji bater (quail) with crispy chicken skin, black river crab enhanced with chilli-garlic butter, and a refreshing orange–genda phool sorbet for palette cleanser. Desserts play with local produce like jamun and thandai dipped betel leaf. An all-women team of locals trained by Sandhu, brings soulful finesse to every plate—uplifting their communities while serving refined nostalgia under the glow of countless palaash trees.
ALTITUDE CUISINE
When it comes to fabulous meals in natural settings, one must consider Naar, by Chef Prateek Sadhu, nestled in the hills of Kasauli in Himachal Pradesh. A meal here delivers the promise of foraged ingredients from all over the country, in a stupendous 14-course tasting menu curated with an inherent love to showcase rare but local ingredients from the mountains, that changes six times a year according to seasonal produce. Starting with an entry through the humble salon where Yumit whips up innovative cocktails, also championing foraging, the meal itself is one of a kind set in a simple setting with incredible views. The non-vegetarian menu often showcases quail and trout available locally while the vegetarian menu focuses on the diversity of vegetables and leafy greens generally unbeknownst to an urban dweller. From wild honey to timru pepper, ingredients shine through each dish, married in a complex technique for intriguing flavours.
BEYOND THE BORDERS
At Relais and Châteaux Wild Coast Tented Lodge by Resplendent Ceylon in Yala National Park, bush dining is wholly reimagined, set atop sand dunes, framed by thickets of foliage, and serenaded by the Indian Ocean’s roar in Sri Lanka. The kitchen draws its soul from the land and sea, sourcing from small farmers, fishermen, and local communities, resulting in menus that shift with the tides and seasons—ensuring no two meals are ever alike. Think rock lobster, responsibly net-caught off Sri Lanka’s southeast reef coast, transformed into a celebration of flavour and sustainability. Pair it with Ra-onê, a spirited ode to heritage, blending coconut toddy, chilli-kissed arrack, and local rum. With boiled tapioca, dry sprats, and torched coconut strips on the side, every bite performs a visceral connection to Sri Lanka’s traditions—wild, fresh, and utterly unforgettable. Don’t miss the hand pounded sambol to eat with the crisps.
SOUTH ASIAN TRYST
Meals atop a tree? That’s possible to do with expansive views of the Golden Triangle region in North Thailand where three countries - Myanmar, Laos and Thailand meet at the bends of the mighty Mekong river. At Anantara Golden Triangle, perched 52 metre high along a tree, a sturdy canopy setup keeps you safe and cozy, while food makes its way up to you through a pulley. Devised to replicate the shape of indigenous beehives, the open-sided capsule draws on natural materials and soft, earthy hues, cocooning diners in the lap of luxury. The meals unfold in bamboo pinto boxes that brim with culinary discoveries. The Mekong Discovery Menu draws on local heritage with riverweed crisps, tuna larb, and Chiang Rai–style curried pork. The Culinary Adventure takes a global turn with wagyu short rib sliders, Phuket lobster wraps, and Royal Project figs in a silken crème brûlée. For pure indulgence, the Gourmet Odyssey layers wagyu M5 beef, king scallops, caviar, and desserts perfumed with kaffir lime, rose pumpkin, and burnt coconut.
Based in Nagpur, Chandreyi travels the world, documenting cultures, people, wildlife, and authentic experiences. A nature enthusiast with a love for food and genuine encounters over tourist traps, she is on a constant look out for the next adventure.
By Kratika Agarwal
