Aahana introduced the Kumaoni thali over fifteen years ago, long before mountain cuisine became a talking point in luxury hospitality. It began not as a menu item but as an act of respect: for the farmers in the villages surrounding the resort, for the heirloom recipes that had been feeding Kumaoni families for generations, and for guests who came to Corbett and deserved to eat the way the land intended. The Tripathi family brings to you authentic Kumaoni heirloom recipes from their great grandmothers; simple food that they grew up eating at home. Today, the thali is made the way it always has been, with produce from Aahana’s own farm and from local growers, cooked by a team that knows these recipes not from a culinary school but from the kitchens they grew up in.

What Is a Kumaoni Thali?

Kumaoni cuisine comes from the Kumaon division of Uttarakhand, a high-altitude mountain culture whose food reflects its geography: simple, sustaining, and deeply flavoured without relying on heavy spices. A traditional Kumaoni thali typically includes bhatt ki churkani (a black soybean preparation unique to the region), aloo ke gutke (spiced mountain potatoes cooked in mustard oil), gahat dal (a lentil found only in the Himalayan foothills), and a selection of seasonal vegetables grown at altitude. Red rice is a staple that is grown locally in the villages near us. The thali arrives in copper bowls, as it traditionally would, and is meant to be eaten slowly and in full.

From Aahana’s Farms and Kumaon’s Fields to Your Table

At Aahana, the journey from soil to plate is close and considered. Much of what arrives on your thali has been harvested just hours before, either from our own organic farm or from partner farms across Uttarakhand. Leafy greens like palak, used in dishes such as kapa, come from nearby farms including those tended by Ramesh and his family. Our red rice is sourced from the villages of Marchula and Kashipur, while haldi and many of our spices are grown slowly in high-altitude Himalayan regions, developing a depth of flavour over time.

In the kitchen, this produce is handled with familiarity and care. Many of the team come from Kumaon and understand these ingredients not just as produce, but as part of their own food memory. It is this connection that allows the food to remain rooted, even as it is served in a more refined setting.

When and How to Have the Kumaoni Thali

The Kumaoni thali is best served for lunch. Please confirm the service timing beforehand at Aahana’s Dhikala restaurant, since many items are slow cooked and take time. It is available to all guests and can also be arranged as part of a private outdoor dining experience — under open skies, by the forest edge, or on your villa deck if you prefer. Some ingredients may vary due to seasonal availability; we believe that food is best served fresh and in the right seasons. For guests who want to understand more about Kumaoni food culture, our team is always happy to walk through the individual dishes and the stories behind them. This is not hotel food. It is the taste of a mountain culture, served at the edge of India’s oldest national park.

Reimagining Kumaon Through Contemporary Plates

While tradition forms the foundation at Aahana, the cuisine continues to evolve in quiet ways. Local grains, lentils and spices are sometimes expressed through more contemporary dishes, allowing guests to experience familiar ingredients differently. A samak rice risotto made with jhangora, a black soybean burger using bhatt, or ravioli prepared with millet flour reflect this approach. Even grilled meats are finished with touches like a hemp seed crust, bringing in flavours that are native to the region. The ingredients remain the same, local and seasonal. Only the form changes, allowing the cuisine to feel both rooted in Kumaon and relevant to the present.

Explore Aahana’s full dining philosophy; from farm-to-table breakfasts to private forest dining. And when the meal is over, the forest is waiting. Explore all experiences at Aahana.