A rainy evening as we were seated at Permit to Grill – the poolside open-air dining space at Novotel Hyderabad, flanked by the green lawns and trees, was a perfect setting for Forest & Fire – a dinner celebrating nature and the indigenous food traditions of Central India, an area that remains largely unexplored in mainstream dining.
Delicate flavours, the slow craft of cooking over fire, the ingredients, and the sustainable nature of the traditional cuisines of the tribes from the forests of Pench, Madhya Pradesh, have been the signature of Chef Harshita Kakwani, who has been researching and documenting the recipes from the forests of the region for some time now. Her recipes are part of the lunch and dinner buffet only until 26 July at Novotel Hyderabad. This special menu, curated by Chef Harshita Kakwani with the support of Chef Shiv Parvesh, has authentic recipes and a few that have been conceptualised by her based on her inspiration and knowledge of the ingredients that she gained. The forest berries, millets, and mahua—many of the ingredients are deeply rooted in the landscape and traditions that have shaped her work over the years.
Back to the tasting—monsoon season it has been, but rain was elusive for a while on the day we chose to do the tasting. It was as if they were just waiting for the Indrahar – a traditional dish from Central India offered to please the rain gods. And it poured as we devoured the thali put together by Chef Harshita for the Forest & Fire food festival.
Incidentally, the menu for the day included Indrahar, made using five types of lentils, traditionally made in the Baghelkhand region of Madhya Pradesh and believed to bring rains, as it is considered an offering to Indra Dev – the Lord of Devas reigning over rain and shine.
Refreshing Mogra-infused Sherbet, Dal Farra, made using lentil-filled rice dumplings, the orange wedges used to make the Santra Salad, Ragi Dumbu – the much-loved ragi (finger millet) dish made into steamed balls served as savoury appetisers, Bamboo Bhurji, Ber Wali Dal, Jowar Bajra Roti, Urad Dal Thadule, Til ki Chutney that’s more like a powder, Mahua Pickle (Mahua being the prime focus here), the meal accompanied by Chawal Papad, which ends with Mahua Ice Cream that uses mahua syrup—Chef Harshita has crafted a menu that celebrates forgotten ingredients, sustainable sourcing practices, rustic spices, and age-old wood-fire cooking methods passed down through generations, and draws inspiration from tribal communities and forest ecosystems.
Known for her extensive work documenting and reviving indigenous food traditions, Chef Harshita Kakwani has built a reputation for creating immersive dining experiences that bridge storytelling, sustainability, and gastronomy. Her culinary philosophy focuses on celebrating local communities, preserving traditional knowledge systems, and bringing lesser-known regional cuisines into contemporary conversations. Through Forest & Fire, she offers guests a rare opportunity to experience the depth and diversity of India’s forest food heritage.
Guests can expect a thoughtfully curated menu featuring dishes such as Mahua Mushroom Bao, Van Shaak Ravioli, Hay-Smoked Fish, Kala Mutton Taco, Patrapoda Jackfruit, Saoji Chicken, Junglee Mutton, and Bamboo Bhurji, alongside traditional grains, regional breads, and desserts inspired by forest produce. Each dish reflects a deep connection to the land, highlighting ingredients and flavours that have shaped India’s culinary landscape for centuries.
Fresh produce, rustic cooking, and mild yet layered flavours signify Chef Harshita’s menu. Buttermilk left over after churning butter (whey) goes into the soulful kadhi made using tenderly cooked meat. Gaon Wala Murgh uses, at the most, dhaniya for flavouring, making for a delicious chicken roast that goes so well with the puris made using mostly Khapli wheat and urad (black gram) dal.
“I believe in preserving age-old traditions while adapting them for modern lifestyles, demonstrating how sustainability, nutrition, and great taste can coexist harmoniously on every plate,” says Chef Harshita Kakwani.
Forest & Fire food promotion is on till 26 July 2026 at Permit to Grill, Novotel Hyderabad Convention Centre.
For reservations, call: 9642326195.
