For anyone who loves travel and food, there’s no better way to connect with a place than through its local cuisine. Every new destination offers the chance to discover different flavors, unique ways of cooking, and unfamiliar ingredients that reflect the soul of the place itself.
During a recent stay in resorts in Jim Corbett at Hriday Bhoomi Resort in Dhela, nestled on the edge of the lush Corbett National Park, a group of guests had the opportunity to savor the authentic, vibrant flavors of Kumaon, an idyllic region in Uttarakhand, India. The chef, with a deep sense of local pride, had thoughtfully curated a Kumaoni Thali, using the freshest seasonal ingredients, ensuring each dish told a story of the land.
The moment the Thali arrived, it was clear that this meal would be an unforgettable experience. Each dish on the thali was a treat of its own. The beloved Kumaoni Aloo Ke Gutke—crispy potatoes seasoned with a perfect blend of local spices, offered a delicious balance of spice and flavor. This was complemented by Bhaang Ki Chutney, nutty, earthy chutney made from hemp seeds, adding a delightful depth and intrigue to the meal. The Pahadi Roti, the traditional Kumaoni flatbread, was served warm, and was ideal for soaking up the rich gravies and curries, while Kumaoni Raita, a refreshing mix of yogurt, cucumber, and herbs, provided a cooling contrast to the spices.
The Chudkani curry was a showstopper in this Kumaoni Thali. Made with black dal, slow-cooked in a traditional blackened utensil, this dish carried the earthy, smoky depth of centuries-old cooking methods. The slow cooking in the black pot imbued the dal with a distinct, robust flavor that was both comforting and rich. This dish exemplified Kumaoni cooking at its best—simple yet profoundly flavorful. Alongside the curry, the thali also featured a variety of Pahadi Noon (salt), each offering a different nuance to the meal, enhancing the experience further. A crunchy Mooli (radish) Salad on the side added a zesty flavor that elevated the entire meal.
For dessert, the thali concluded with two indulgent treats. Jhangora Ki Kheer, a creamy, fragrant pudding made from local millet, offered a beautifully balanced sweetness. The kheer was flavored with cardamom and saffron, which gave it a delicate aroma and richness without overwhelming the palate. To finish, a slice of Bal Mithai—a traditional Kumaoni sweet made from khoya (reduced milk) and coated with sugar balls and cocoa powder—provided a rich, indulgent sweetness. The slight bitterness of the cocoa contrasted with the sweetness of the sugar, leaving a lasting, satisfying note on the taste buds.
What truly set this Kumaoni Thali apart at Hriday Bhoomi Resort were not just the incredible flavors but the thoughtful way the meal reflected the region’s rich culinary heritage. The chef’s dedication to using locally sourced, seasonal ingredients meant that every dish was not only a reflection of Kumaon’s agricultural bounty but also a tribute to the culture and traditions of the region. Each bite of the meal was a sensory journey—one that not only pleased the palate but also allowed the guests to experience the land through its flavors.
Next time you are visiting Corbett or its surroundings; don’t miss the chance to indulge in the Kumaoni Thali at Hriday Bhoomi Resort which is one of the best places to stay in Jim Corbett. Whether you’re a seasoned traveler or a first-time visitor, this thali will introduce you to a rich tapestry of tastes that are as diverse as the region itself. It’s a meal that goes beyond satisfying hunger; it is an immersive experience, full of rich flavors and stories that will stay at the resorts in Jim Corbett National Park with you long after your journey ends. Taste the region, savor the culture, and leave with a lasting memory of Kumaon’s culinary heritage.
