The Golden Tusk resort reimagines Uttarakhand’s humble mountain fare as a luxury dining experience
If you thought a trip to Corbett was only about tiger trails and forest safaris, think again. At The Golden Tusk, a 10-acre resort tucked away in Ramnagar, food becomes as much of a journey into the culinary history of Pahadi cuisine as the wilderness outside. With 68 suites and villas scattered across the lush property, guests may arrive expecting luxury—but they leave with something more enduring: the lingering taste of the Pahadi cuisine.
From Humble Hills to High Tables
For many visitors, Uttarakhandi food is an unexplored chapter. The Golden Tusk has turned it into a signature experience. Here, a thali isn’t just a platter of dishes— it’s a storytelling device. From the earthy bhang ki chutney and tangy pahadi namak to wholesome mandua ki roti.
As Anirudh Lakhotia, Director of Ivory Destinations, the parent company of The Golden Tusk and Chamomile Estate, explains: “At The Golden Tusk, it isn’t just about offering luxury stays in the wilderness of Corbett—it’s about weaving in the flavours, traditions, and stories of Uttarakhand. The Kumaoni thali is not a gimmick but a way to showcase authentic food heritage. Guests remember it as much as the safaris. Kumaoni cuisine makes magic out of very simple, local vegetables, often cooked with just mustard oil, jakhiya (wild mustard seeds), and minimal spices.”
Guests Want Local
There is a curated spread of rustic mountain fare. Picture bhat ki churkani (black soybean curry), aloo ke gutke (spiced potatoes with jakhiya seeds), gahat ki dal (horse gram lentils), and jhangoora ki kheer (barnyard millet pudding). Simple in preparation yet profound in flavour, each dish is a reflection of the mountains themselves.
Pushkar Singh Rawat, F&B Manager at The Golden Tusk, says guest curiosity shaped this offering- “In 2015, we started the concept of a Kumaoni thali and also created a separate Kumaoni section in the buffet and that has become comfort food for our guests. The best part of Pahadi food is that it is light yet nutritious instead of the regular rich creamy fare. Among the most loved items are bhang ki chutney, palak ka kapa, mandua ki roti and bal mithai. Bhang ki chutney is a showstealer. Made from hemp seeds, cumin, tamarind, garlic leaves, and salt, it packs a tangy punch that can elevate even a simple roti or dal.”
The beauty lies in slow cooking of mountain food. Sisunag or kandali saag, made from stinging nettle, requires careful preparation but rewards with an earthy taste. Ras or thhatwani, a winter staple, boils a medley of lentils, thickened with rice paste, and served with rice. Even the separated lentils are reused as a crunchy spiced snack—zero waste, maximum flavour.
At The Golden Tusk, dining becomes an immersion into Uttarakhand’s culture. Guests don’t just eat; they learn about seasonal rhythms, local ingredients, and the stories behind each dish. For city-dwellers, it’s a revelation—how simplicity can be both sophisticated and deeply satisfying.
In a world where resort menus often mimic one another with predictable continental staples, The Golden Tusk dares to put the hills on the plate. And in doing so, it proves that sometimes the true high point of travel isn’t just the view outside—it’s the taste of tradition served at your table.
