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Dining
The food of the Terai is distinctive, deeply flavoured, and deeply nourishing. Eating it at the lodge — made by Tharu cooks, from local ingredients — is one of the most authentic experiences of your stay.
Nepal's national dish. Lentil soup, rice, and vegetable curry — served with pickles and papadams. Eaten twice a day by most Nepalis.
River fish prepared in a Tharu spice blend with local herbs. A taste that is unique to the Terai and this community.
Steamed or fried dumplings with vegetable or meat fillings. Served with a tomato-based dipping sauce. Addictive.
Fermented leafy greens — deeply savoury and mineral-rich. A traditional preservation method turned into a flavour all its own.
Ring-shaped fried rice bread, slightly sweet and wonderfully light. Made at festivals and special occasions.
Tibetan-influenced noodle soup — warming broth, noodles, vegetables, and spices. Perfect on a cool Chitwan morning.