Produce Driven Freshly cooked Food
At Bujera fort we are trying to promote a policy of farm to fork. A large proportion of our produce is either home grown or sourced from within twenty miles, organic wherever possible. We serve both continental and Indian food with a small menu that means the produce will be fresh and freshly cooked, with as little oil and ghee as possible, promoting a regime of wellness without being evangelical about it.
Bujera Fort’s food, served in an airy dining pavilion open to the gardens, light dishes put the focus on local seasonal produce. Instead of a set menu, dishes are adapted to guests’ tastes; lunch has a European bent – caramelised-garlic tart, cheese-and-cauliflower soufflé, for example – whereas Indian flavours dictate dinner. Living up its farm-to-fork philosophy, the hotel makes its own jams, marmalades, cakes, biscuits and more; ghee and oil are used minimally. We welcome guest into the kitchen and are happy to provide cookery demonstration.
