At 36.5°N, true hospitality begins with understanding how each guest chooses to dine. The manor has fully separate vegetarian and non-vegetarian kitchens, allowing every meal to be prepared with complete care, discretion and respect for individual preferences.
Under the guidance of Chef Shailendra Kekade, the culinary experience is designed around the occasion, the guests, and the rhythm of the stay.
From breakfast in bed to long-table dinners, each meal is considered long before it reaches the table.
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For long-table meals, private conversations, and evenings that unfold slowly within the manor.
By the patio, near the pool, or under the open Nashik sky; meals can move with the mood of the day.
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Dietary requirements are not an afterthought, they are part of the composition. Vegan, gluten-free, Jain, allergen-conscious, every need is met with creativity and care.
Meal timings are flexible. Dining locations can be changed. Menus can be adapted. At 36.5°N, dining is always personal.