At The Tamara Resorts, dining is an immersive experience that celebrates local flavours, culture, and breathtaking surroundings. Whether you’re enjoying a candlelit dinner under the stars, participating in interactive cooking workshops, or indulging in bespoke mixology sessions, each meal is thoughtfully curated. At The Tamara Coorg, savour the richness of regional delicacies surrounded by the serenity of organic gardens and the gentle music of cascading waterfalls. At The Tamara Kodai, indulge in curated culinary experiences where local flavours are thoughtfully reimagined with a touch of elegance and luxury.
Housed within the historic La Providence building, once a revered monastery, La Providence restaurant stands as the culinary highlight of The Tamara …
The Falls is a one-of-a-kind dining experience, built over a valley with a view of the largest waterfall on the property. The …
Bistro 1845 brings together the best of global and local flavours in a French-style à la carte bistro. With both indoor and …
Adjacent to The Falls, The Deck is an exclusive lounge bar that blends seamlessly with the natural beauty of The Tamara Coorg. …
Discover unique dining experiences inspired by local culture and nature at The Tamara Coorg and The Tamara Kodai. From serene garden meals to elegant culinary creations, each destination offers a taste of immersive luxury.
Immerse yourself in the tranquil beauty of Coorg at The Tamara Coorg, where luxury and nature seamlessly blend. Indulge in unique experiences and breathtaking views for a memorable getaway.
Discover the perfect blend of colonial charm and modern luxury at The Tamara Kodai. Unwind in the peaceful hills of Kodaikanal, where every moment is designed for ultimate relaxation and rejuvenation.
At The Tamara Resorts, dining is not just a meal—it’s an immersive journey into the heart of regional flavours, expertly crafted with the finest local ingredients.
A dish that celebrates the essence of nature’s bounty. Bimbale Curry, made with seasonal bamboo shoots, is a special dish enjoyed during the monsoon season. The curry is delicately spiced, offering a unique flavour to the bamboo shoots. This hearty dish reflects the seasonal availability of fresh, locally sourced ingredients.
A true culinary masterpiece, the Chicken Ghee Roast is a fiery, tangy dish that embodies the spirit of southern India. Chicken pieces are slow-cooked in ghee, with a roasted spice mixture that adds layers of heat and depth. Chef Nitish uses a blend of freshly ground spices, ensuring that each piece of chicken is infused with the perfect balance of spice, tanginess, and richness. The ghee imparts a rich, smooth flavour that elevates the dish to new heights. It’s a fiery, yet comforting experience that showcases the traditional art of roasting spices in ghee.
A humble companion to our grandest feasts. Steamed to perfection, Kadumbuttu—small, round rice balls—are an iconic accompaniment to Pandi Curry and other Kodava delights. Made from the finest coarse rice flour, these bite-sized rice portions are crafted with care, resulting in a soft, pillowy texture that absorbs the vibrant curry sauces. Kadumbuttu is all about purity and tradition, reflecting the essence of Kodava meals: unpretentious, yet deeply satisfying.
A cherished dish among the Kodavas, this curry blends the forest-fresh aroma of bamboo shoots or earthy mushrooms with the richness of Coorg’s spices. The curry is simmered to perfection, with a fragrant base of coconut milk and the perfect balance of heat and sweetness. The dish is a reflection of the fertile lands surrounding the Tamara Kodai, where mushrooms and bamboo shoots are often harvested fresh from the wild. Chef Nitish infuses this dish with the Kodava spirit, adding roasted spices that elevate the natural flavours of the ingredients.
A dish that encapsulates the bold, fiery heart of Kodava spices. Made with tender chicken and Kodava spices, Koli Curry is fiery and fragrant, capturing the essence of Kodava cuisine—rich, bold, and packed with layers of flavour. The tangy Kachampuli, a Kodava vinegar made from tamarind, adds depth to the curry, balancing the heat. This dish is the soul of Kodava cooking. For Chef Lawrence, Koli Curry is all about balance: the acidity from the Kachampuli, the heat from the spices, and the tender chicken all coming together to create something bold and memorable.
This dish features tender quail, marinated in a blend of local spices and ginger-garlic paste, then deep-fried to crispy perfection. The quail, a delicacy in southern India, takes on a smoky flavour from the marinade, while the deep-frying creates a golden crust that holds all the delicious flavours within. Chef Nitish’s focus on local spices ensures each bite is a burst of authenticity. This dish captures the essence of rustic, home-cooked southern cuisine and brings it to life with its perfectly balanced flavours.
A true seasonal indulgence, born from Kodava’s heart. Made with ripe jackfruit and rice, Koovale Puttu is a Kodava breakfast delicacy steamed in Koovale leaves, making it a truly unique treat. The natural sweetness of the jackfruit harmonizes perfectly with the subtle rice flour base, offering a balance of flavour that’s adored in Kodava culture. Chef Lawrence calls Koovale Puttu the sweet reminder of the fleeting beauty of the seasons. For him, the beauty of Koovale Puttu lies in the freshness of the ingredients—especially the jackfruit that is only available at specific times of the year. It’s a dish that speaks to seasonality and simplicity, where the ingredients are the stars, and the dish is a true celebration of nature’s abundance.
This dish is a hearfelt tribute to vibrant street food culture of Tamilinadu, where simple ingredients meet bold flavours. Locally sourced button mushrooms are stir-fried with native spices, bringing a delightful contrast of textures – the mushrooms tender yet slightly crisped at the edges, while the spices provide a satisfying heat and depth. Chef Nitish adds his personal touch by handpicking the mushrooms, ensuring every bite embodies the soul of local street food traditions, It’s a reminder and a perfect example of how a humble ingredient like mushroom can shine with the right spices.
A wild adventure for your taste buds. Wild mushrooms are an unexpected delight in Kodava cuisine, and Kummu Curry elevates these earthy treasures to new heights. Handpicked from the forests that surround the estates, these mushrooms are cooked with regional spices like black pepper, turmeric, and coriander, creating a richly flavoured curry that’s both bold and comforting. Chef Lawrence approaches Kummu Curry with a focus on highlighting the natural flavours of the wild mushrooms. He values the earthiness they bring to the dish and uses minimalistic seasoning to allow the mushroom’s true flavour to shine through. For him, the dish speaks to seasonal simplicity—using ingredients that nature provides in abundance.
Slow-roasted beef, cooked with freshly ground spices and sautéed with onions and coconut slices, this Kerala beef fry is the stuff of legends. The tender beef absorbs all the wonderful spices and aromatics, creating a rich, complex flavour profile. Chef Nitish’s philosophy here is simple – to bring out the deep, hearty flavours of the beef while complementing it with the intense heat and richness of the freshly ground spices. This dish is a celebration of Kerala’s bold flavours, with a deep history rooted in slow-roasting and the love for spicy, aromatic dishes. Chef Nitish’s culinary philosophy is deeply embedded in each of these dishes, as he honours the traditions of southern India while ensuring that every ingredient is thoughtfully chosen and prepared. At The Tamara Kodai, these signature dishes are not just meals—they are an invitation to experience the soul of the region’s cuisine.
A taste of tradition served on a banana leaf. Nooputtu is a traditional Kodava rice noodle dish, steamed and served on a banana leaf, typically enjoyed with curries or chutneys. It’s a beloved side dish that is simple yet satisfying, offering a unique texture that pairs beautifully with spicy dishes.
Inspired by the coastal cuisine of Kerala, this dish is a celebration of the sea. Fresh anchovies, marinated in a blend of traditional herbs and spices, are deep-fried to create a crispy exterior and tender fish inside. Chef Nitish uses locally sourced anchovies, ensuring they are fresh and packed with flavour. The result is a delightful contrast of textures, with the fiery, tangy marinade perfectly complementing the crispy fish. This dish brings the warmth and spice of Kerala’s coastal kitchens right to your plate.
A dish steeped in tradition, designed to stir your senses. At the heart of Kodava cuisine lies the soulful Pandi Curry, a dish that has been passed down through generations. Tender pork is marinated and slow-cooked in a robust masala paste, where the fusion of Kodava spices—like freshly ground black pepper, cumin, and a secret blend of local herbs—infuses every bite with a richness that’s both comforting and bold. This dish, which has stood as a culinary pillar in Kodava culture for centuries, is a celebration of the region’s love for hearty meals, often shared during festivals and family gatherings.
This dish speaks to the heart of southern India’s culinary heritage, where greens like keerai (spinach) are paired with the comforting, earthy texture of yellow gram dal. The dish is tempered with Chef Nitish’s specially selected local spices and grated coconut, creating a fragrant blend that is light yet full of depth. The use of locally grown greens ensures a fresh, vibrant flavour that transports you straight to the lush fields of Tamil Nadu. A dish that is simple yet sophisticated, the Paruppu Keerai Kootu is an ode to traditional home cooking.
A sweet end to a savory journey. Paputtu, a steamed rice cake made with milk, rice, coconut, and cardamom, offers the perfect dessert to accompany a hearty mutton or chicken curry. It’s a delightful way to end a meal, rich but light, and full of comforting flavours.
A festive treat that connects generations. Thambuttu is a dessert made from bananas, rice, cardamom, and jaggery, often prepared during local festivals like Puttari. It is a traditional treat, symbolising the harvest and prosperity of the season, often made in large batches to share with family and friends.
