Fine food is a core element of the hospitality we offer at KAHANI. 

 

The culinary program is overseen directly by British chef Marko Hill, owner of Jalakara in the Andaman Islands, and expertly delivered by accomplished resident head chef Nagaraj Naik and his team.

​

Our focus is on the abundant and excellent local seafood - from fantastic XXL tiger prawns, to mud crabs, Aghanashi Estuary green lipped mussels and wild oysters. We are also spoiled for choice when it comes to fish with the local boats bringing in Kingfish, snapper, bream, mullet, pomfret, lady fish and squid.

​

Seafood is complemented by the bounty of our tropical gardens, from which we harvest an abundance of tropical fruit, vegetables, herbs & fresh spices.