A pure-vegetarian kitchen, grown a few steps away.

There's no printed breakfast menu here — just what our kitchen garden and nearby farms brought in that morning, cooked the traditional way.

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Philosophy

Cooked the same day it's picked

Dining at Ananta starts in the ground, not the pantry.

Most of what lands on your plate is grown a short walk from the kitchen, in our own kitchen garden. What we can't grow ourselves, we source from farms nearby — and wherever that's the case, we prioritise certified organic produce. That's also why there's no fixed printed menu for breakfast: it's built fresh each morning around whatever the garden actually gave us that day, rather than a card that stays the same in January and July.

The cooking itself leans traditional — recipes rooted in South Indian and regional home cooking, adjusted only where our resident Ayurvedic physician's guidance calls for it. Every kitchen on the property, including in-room dining, is strictly pure vegetarian.

A Day at the Table

Breakfast, lunch and dinner — what to expect

Morning

Breakfast

No printed menu — a spread built around what the garden gave us that day, from South Indian tiffin staples to fruit and porridge for lighter mornings.

Midday

Lunch

A traditional thali built around seasonal vegetables, dals and rice, with a no onion/garlic version always available on request.

Evening

Dinner

Weeknights bring regional home cooking; weekends bring a fine-dining tasting menu — and Friday and Saturday close with the open-fire barbecue.

What We Cook

Rooted in tradition, shaped by Ayurveda

A few things guests ask about most, at a glance.

Traditional South Indian Regional Home Cooking Ayurveda-Informed Menus No Onion / Garlic on Request Certified Organic, Where Sourced Out Weekend Tasting Menus

Highlight

The open-fire evening barbecue

Most evenings close by the fire — grilled vegetables, paneer, and skewers cooked the traditional way over open flame, entirely vegetarian. It's less a formal dinner than a reason to stay outside a little longer after the sun goes down.

100% vegetarian, open-fire grilled
Evening setup, weather permitting
Included on select stay packages
Works well for group evenings

Open lawn and gazebo used for private dining and celebrations

For Celebrations

Private dining, set up on the lawn

Birthdays, anniversaries and family milestones often move outdoors — a private table on the lawn, a custom menu, and a setup our events team plans around whatever you're celebrating.

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FAQs

Dietary questions, answered plainly

Is all food at Ananta vegetarian?

Yes. Every kitchen on the property — from the main restaurant to in-room dining and the evening barbecue — is strictly pure vegetarian, with no exceptions.

Can the kitchen prepare Jain food?

Yes. We can prepare meals without onion, garlic and root vegetables on request. Let us know when you book, or speak to our kitchen team on arrival, so meals can be planned accordingly.

How do you handle food allergies?

Tell us about any allergies at the time of booking or when you check in. Since menus are built fresh each day around what the garden has produced, our chefs can usually plan around common allergens with advance notice.

Is advance notice required for special meal requests?

A day's notice is enough for most requests — Jain food, allergy substitutions or a lighter menu. For larger groups or private dining, we recommend confirming a few days ahead.

Ready when you are

Come Hungry

Tell us about any dietary needs when you book, and our kitchen will be ready before you arrive.

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