Fooding & Lodging
Fooding
Splendid culinary adaptation
Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri ,ker etc. Are liberally used. Gram flour is major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparations of rabdi, kheechdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
Dining
» Restaurant : A restaurant where Indian, Continental and Chinese cuisine are served. The restaurant serves extremely delicious Rajasthani cuisine and other north Indian delicacies that will indeed mesmerize your taste buds.
» Bar : A bar that serves both Indian and imported spirits is available.
Accommodation
The resort offers luxury rooms with terracota stone roof with vast green lawns to laze around and an ambience of village life with cobbled pathways. Spread over 5 acres the resort is in the middle of nowhere ,with just 4 km from the Sariska wild life Sanctuary.
» Accommodation Facilities : 10 double-bedded rooms with attached bathrooms as well as hot and cold running water facility.
Amenities
Sariska Tiger Haven is although a new entrant in the zone of Wildlife Resorts in Sariska, yet it offers wondrous ambience and amenities that will keep you charged up for the wild exploration and beyond. The facilities and services at Sariska Tiger Haven include; a stand-by generator backup, conference hall, ayurvedic health centre & health club, doctor on call, to and fro transport from Delhi, Sawai Madhopur or Jaipur can be arranged on paying extra charge.
Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use the minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri ,ker etc. Are liberally used. Gram flour is major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparations of rabdi, kheechdi, and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
Dining
» Restaurant : A restaurant where Indian, Continental and Chinese cuisine are served. The restaurant serves extremely delicious Rajasthani cuisine and other north Indian delicacies that will indeed mesmerize your taste buds.
» Bar : A bar that serves both Indian and imported spirits is available.
Accommodation
The resort offers luxury rooms with terracota stone roof with vast green lawns to laze around and an ambience of village life with cobbled pathways. Spread over 5 acres the resort is in the middle of nowhere ,with just 4 km from the Sariska wild life Sanctuary.
» Accommodation Facilities : 10 double-bedded rooms with attached bathrooms as well as hot and cold running water facility.
Amenities
Sariska Tiger Haven is although a new entrant in the zone of Wildlife Resorts in Sariska, yet it offers wondrous ambience and amenities that will keep you charged up for the wild exploration and beyond. The facilities and services at Sariska Tiger Haven include; a stand-by generator backup, conference hall, ayurvedic health centre & health club, doctor on call, to and fro transport from Delhi, Sawai Madhopur or Jaipur can be arranged on paying extra charge.
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