Some destinations are best understood through sightseeing. Others reveal themselves through food. At The Serai Resorts in Chikmagalur and Bandipur, the journey begins at the dining table. While one property overlooks rolling coffee plantations and mist-covered hills, the other sits on the edge of a wildlife reserve, but both share a common thread: a celebration of Malenadu cuisine, one of Karnataka’s most distinctive culinary traditions.
For travellers unfamiliar with the term, Malenadu translates to “hill country” in Kannada, derived from the words male (hill) and nadu (land). Spread across the lush Western Ghats, this region is known for its dense forests, heavy monsoons, fertile soil and thriving coffee estates. Unsurprisingly, its cuisine is just as rich in character.
Malenadu food is deeply connected to the landscape. Coconut, rice, native greens, jaggery, spices, lentils and seasonal produce are staples, while cooking techniques have been shaped by generations of families living amidst the hills.
Nestled amidst sprawling coffee plantations, The Serai Resorts in Chikmagalur offers an experience that feels inseparable from its surroundings. Mornings begin with mist-covered views, the scent of coffee drifts through the air, and every meal feels like an extension of the landscape itself. The property’s culinary experiences celebrate the flavours of Malnad-Chikmagalur through a variety of dining concepts, each offering a different perspective on the region’s food culture.
The Bale Yele Oota, a traditional banana leaf meal, is inspired by local customs. Long before tasting menus became fashionable, South Indian households understood the beauty of a thoughtfully arranged meal served on a banana leaf (as someone who can never decide what to order, it’s a blessing).
Seafood lovers can look forward to Baale Ele Meenu, much like Bengal’s beloved paturi or the Parsi patrani macchi, Baale Ele Meenu relies on the age-old technique of wrapping fish in banana leaves, allowing the spices and aromas to gently infuse the flesh while keeping it moist and flavourful.
Then there’s Koli Saaru, arguably one of Malenadu cuisine’s most beloved dishes. Rich, spicy and deeply comforting, the chicken curry captures everything that makes the region’s food memorable. It’s the kind of dish that encourages second helpings before you’ve even finished the first.
Vegetarian diners are equally spoilt for choice, with kadubu, a soft steamed rice dumpling, bendekai gojju, an okra stir fry with local greens and herbs, and akki roti, a rustic rice flour flatbread often paired with chutneys and curries, showcasing Malenadu cuisine’s reliance on simple, nourishing ingredients
For travellers looking to explore the region through ingredients, Earth and Estate at the property offers a slower, more grounded approach to dining. Their key is fresh seasonal produce, locally sourced ingredients, traditional cold-pressed oils and natural salts come together in dishes cooked in rustic earthen and metal pots. Meanwhile, The Odyssey serves as the property’s culinary centrepiece, bringing together flavours from Malenadu, across India and around the world. While the menu embraces global influences, it never loses sight of the region that surrounds it.
A few hours away, the landscape changes dramatically. Coffee estates give way to forests, wildlife corridors and open stretches of wilderness. Yet despite the shift in scenery, The Serai Resorts in Bandipur and Kabini continues the story of rich cuisine in another way.
At the heart of the property’s dining experience is Moyar’s Edge, named after the nearby Moyar River and the dramatic Moyar Gorge. Designed as a cosy restaurant and jungle-side bar, it offers guests a chance to immerse themselves in the landscape long after the day’s safari adventures have ended.
Signature cocktails like The Serai Breeze—a tropical blend of rum, pineapple, cranberry and lime—or Paradise, a bright vodka-based classic with citrus notes, complement the scenic views the resort offers.For the coffee enthusiast the bar menu offers more. The Malnad Mist brings together Kahlua, espresso and tequila with a touch of honey, bold and earthy with that unmistakable Chikmagalur coffee running right through it. The Chikmagalur Tini takes vodka, espresso and vanilla and lets the honey pull it all together — smooth, slightly sweet and the kind of drink you order twice without realising. And then there is the Bella Kaphi — whiskey, coffee and jaggery syrup topped with fresh cream that drinks like a dessert and a digestif all at once.
Speaking of the wild, The Serai Resorts in Kabini, overlooking the Kabini backwaters, the menu reflects the region’s food traditions with local catches with Bale Yele Oota and red meat dishes such as the Kabini Mutton Curry. Dining takes place at Wildgrass, the property’s all-day restaurant, while younger guests can also take part in a Junior Chef experience that introduces them to the basics of cooking.
At first glance, the properties offer two very different escapes. One draws travellers into Karnataka’s coffee-growing heartland, while the other places them at the doorstep of one of India’s most celebrated wildlife reserves. What connects them is their commitment to showcasing the identity of the region through food and more than menu highlights—they are expressions of the landscape itself.
In an era where luxury travel increasingly prioritises meaningful experiences over excess, these culinary offerings stand out for their authenticity. Because while guests may arrive for the coffee estates of Chikmagalur or the wildlife of Bandipur and Kabini, they often leave with memories shaped by something far more personal: the meals they shared, the stories behind the dishes and a newfound appreciation for the flavours of Karnataka’s hill country.
