Dining & Local Cuisine
At Surwahi, dining is an experience that nourishes the body and soul. Our kitchen is a celebration of the land, serving fresh, seasonal, and locally sourced cuisine that tells the story of our region. We believe in the power of food to connect us to nature and to each other.
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Our Culinary Philosophy
Farm-to-Table
The journey of our food is short and transparent. Most of our ingredients are harvested from our own organic gardens or sourced from local farmers within a 15km radius. This ensures freshness, supports the local economy, and reduces our carbon footprint.
Seasonal & Slow
Our menu changes with the seasons, reflecting the natural rhythms of the land. We practice slow cooking methods, using traditional techniques to enhance the natural flavors of the ingredients and preserve their nutritional value.
Hyperlocal Cuisine
We specialize in the indigenous cuisine of the Baiga and Gond tribes, offering a unique culinary journey into the heart of Central India. Discover forgotten grains, wild edibles, and traditional recipes passed down through generations.
Zero-Waste Kitchen
We are committed to minimizing waste. Our kitchen follows a nose-to-tail, root-to-leaf philosophy. All food scraps are composted and returned to the soil, creating a closed-loop system that enriches our gardens.
A Taste of Surwahi
Our menu is a dynamic reflection of the day's harvest. Here are some of the experiences that await you:
- Baiga-style chicken curry with wild herbs
- Kodo millet khichdi with foraged greens
- Smoked baingan bharta with fresh-ground spices
- Mahua flower pancakes with local honey
Savor the Experience
All meals are included for our resident guests. We invite you to our table to share stories, break bread, and create memories.
Book Your Culinary Retreat