A wood fired open kitchen, a small menu and whatever the local market had that morning.
We run one kitchen, and it is open on three sides so you can watch it work. There is no printed menu with sixty items, because a kitchen this size cannot cook sixty things well.
Bamboo chicken
Marinated chicken sealed into a green bamboo tube and cooked slowly over wood coals for close to two hours. It is the dish guests come back for, and it needs to be ordered a few hours ahead.
River fish and hill vegetables
Whatever came up from the Matamuhuri that morning, cooked simply. The vegetables come from the terraced farms below the resort, which means the menu changes with the season rather than with our preferences.
Breakfast
Paratha, seasonal bhaji, eggs cooked to order and tea from the hills. Served from half past seven, or earlier if you are heading up for sunrise.
