Biryani in the wild: Know all about wilderness dining

The forest is a sight to behold this time of yearmdashbreathtaking and vibrant Lush vegetation stretches everywhere you turn and rivers and lakes brim with flowing water glistening in the seasonal light The deep forest is so thick that tiger sightings become rare unless the majestic creatures venture onto visible areas or linger at water sourcesIn India wildlife tourism often morphs into tiger tourism a hunt for glimpses of this aweinspiring creature rather than a slow embrace of the forestrsquos tranquillity Safari schedules revolve around the quest for the apex predator starting at dawn and rushing back for quick meals with early nights ensuring an early start the next day This oneanimalcentric experience can overshadow the magic of the forest as a whole where every chirping bird rustling leaf and winding trail has a story to tellThe locals from the Yavatmal district are hired at Tipai and they bring with them a wealth of knowledge on produce and traditional techniques like patavarvanta and openfire cooking among othersTake Tipeshwar Wildlife Sanctuary as an example Itrsquos home to a dozen or more tigers and is considered a promising habitat for the big cat with its teak and bamboo vegetation which supports a healthy prey base of deer wild boar and other animals Spanning over 148 square kilometres the sanctuary offers a raw and immersive jungle experience that is less commercialised than other reserves such as Tadoba Kanha Ranthambore and Jim CorbettDespite its dense population of tigers 18 tigers including five adult ones and some subadults who usually going in and out of the forest says Naturalist Ishani Datta its name doesnrsquot appear in the list of prime tigerspotting destinations A trip might yield multiple sightings or none at all Yet for those willing to let the forest reveal itself the reward is experiencing naturersquos pace as opposed to setting a rigid schedule to chase itKeyur Joshi Founder Wildlife LuxuriesldquoThis approach is what I call Holidays 20rdquo says Keyur Joshi Founder Wildlife Luxuries a sustainable travel and hospitality venture that operates Tipai a property with forest villas pool residences and immersive dining experiences adding ldquoMany of us treat holidays as missionsmdasha todo list to be accomplished At Tipai we offer a fresh perspective The goal is to pause forget the clock and savour every moment Guests may have an omelette at 2 pm or a pav bhaji at 2 am meals arenrsquot confined to specific times Itrsquos indulgence redefinedmdashimmersing in nature without intrusion respecting its beauty without taming itrdquoJoshi believes the hospitality industry leans so heavily toward standardisation that even customisation has become uniform ldquoWe aim to change this by understanding guestrsquos objective for the trip specific meal times dietary choices or desired activities The hospitality experience is tailored to each guestrsquos unique rhythmrdquoTalaabwali captures the essence of Tipairsquos culinary philosophy where cofounder Chef Amninder Sandhu showcases traditional Indian techniques with innovative flairIn mainstream resorts despite the local setting staff members can hail from distant cities bringing a generic hospitality experience Tipai thrives with the help of an 85 per cent local workforce The architecture too is a nod to regionalism in style and materials used The roofs and walls are in the Wardha technique reinforcing a symbiotic connection between luxury and local supportSnuggled in the Yavatmal district known more for its agricultural challenges than its potential as a travel destination Tipai was a labour of love for Joshi ldquoBuilding Tipai at Tipeshwar Wildlife Sanctuary was a risky experimentmdashnobody had heard of this small little park in one of the poorest districts in the countryrdquo he says ldquoYavatmal is known more for farmer suicides than wildlife Fifteen years back it was Maharashtrarsquos red district due to the presence of Naxalites I wondered if I could create a soughtafter destination in a place like this By extension it could open up similar opportunities across the countryrdquo says JoshiTalaabwaliJoshi believes Indiarsquos travel landscape is on the cusp of evolving ready for the next level of luxury and distinct experiences ldquoOur economy now enables people to dream of a highend weekend getaway similar to what they might seek in Dubai or London But rather than looking abroad we can craft equally luxurious unique experiences right here With thoughtful development we can redefine domestic travel for luxury seekersrdquo he addsCentral to Tipairsquos Experience is food Chef Amninder Sandhu Director and Founding Partner Dining experiences crafts each dish with indigenous spices using traditional techniques and restaurants like Perch Palaash and Wadi mirror this commitment by showcasing seasonal harvests from Tipairsquos organic gardens It is interesting to watch the kind and humble allwomenrsquo team comprising of locals helming the show at Palaash Trained personally by Sandhu they have the ability to run the dinner service with a lot of panacheBeyond the thrill of spotting a tiger Tipai offers a retreat into calm space with local flavoursAmong these culinary offerings the newest entrant is Talaabwali Beyond the typical luxe dining template the lakeside venue offers something captivatingConceptualised by Ariane Thakore Ginwala the restaurantrsquos design balances sustainability with warmth and has a deck overlooking a pondldquoOne evening a family visiting from Hyderabad enjoyed our raan biryani so much that they asked for the leftovers to be served for dinnerrdquo Sandhu laughs This enthusiasmmdashand a social media post from another guestmdashsparked the idea of making each meal an eventTalaabwalirsquos menu boasts 19 varieties of kebabsmdashfrom mutton kakori and beetroot kebab with wild orange crema to bhatti da chicken and jackfruit koftas and a host of biryanismdasheach dish is an adventure in flavour The biryanis are prepared in traditional handis nestled in a basin of sand and topped with coals for a slowcooking method that imparts a deep flavour impossible to achieve on a stove Sandhu has also introduced vertical skewers inspired by the Assamese technique she saw in Majuli by the Mishing tribemdashthus the diversity of Indian cuisine is seen every dishThe onground team is helmed by Executive Chef Tabrez Shaikh who has been trained methodically by Sandhu Speaking of the menu Sandhu shares ldquoServed on a large thaal to encourage sharing guests can choose from 19 kababs followed by biryani served in its handi along with salan and raita Soon wersquoll introduce shortgrain rice biryanis including ambemohar for Maratha style and other southernstyle biryanis including thalassery biryani with kyma rice ambur style of biryani and donne a pulao style biryani created by Maratha Mannaji Rao to provide energy and nutrition to soldiers during warsrdquo The desserts here follow the viral trends and include theatricsAt the bar Tim Judge has crafted a menu of innovative cocktails using leftover ingredients from the kitchen Like in this drink called Coffee spent pucks is infused in gin for a delicious riff on a Negroni In Pineapple pineapple skins rum and coconut water come together for a delightful pina colada and in Orange famed Nagpur orange skin infused aperol is mixed with orange juiceSandhu adds ldquoThis is a golden age for Indian cuisine and hospitality Indian restaurants are redefining boundaries with local ingredients and inventive cocktailsmdasha shift wersquore proud to be part of at TipairdquoTalaabwali of TipeshwarTigress T1 after whom the restaurant is named is symbolic of the sanctuaryrsquos thriving cat population Spotted often near water bodies or talaabs she attracts many visitors hoping to catch a glimpse On safaris the local guides regale you with stories that define her characteristics making you eager to meet the fierce one of Tipeshwar