Sourced from the village of Meghauli.
Himalayan Thakali Thali
A sophisticated curation of slow-cooked black lentils, fermented greens, and wild boar, served with aromatic long-grain rice.
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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
Herbs gathered at dawn.
Forest Herb Momos
Delicate dumplings filled with garden-fresh greens and local Yak cheese, infused with wild ginger and toasted sesame.
Pure wild honey from the cliffs.
Wild Honey Curd
Creamy, locally sourced buffalo curd drizzled with rare jungle honey and topped with toasted amaranth seeds.
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
Wild Asparagus & Nettle SoupNPR 1,250
Foraged from the lodge perimeter, finished with a swirl of organic Yak cream and crispy garlic.
Tandoori Rapti TroutNPR 2,800
Fresh-caught river trout marinated in wild marigold and mountain spices, charred over bamboo charcoal.
Millet Risotto with Morel MushroomsNPR 2,100
High-altitude Kodo millet, slow-simmered with foraged morels and local hard cheese.