At MANGO HILL, special attention is given to both atmosphere and gastronomic quality in the restaurant, open morning to night for hotel guests and to others for lunch, an afternoon by the pool, or a delectable dinner.

The menu of French and Indian specialties is built around the freshest natural ingredients: organic vegetables from the hotel’s own garden; freshly caught fish; cured ham, pâté and cheeses we produce ourselves (we have a dairy room, cold rooms and a large cellar in the hotel).

The kitchen opens on to the dining room, so guests can watch as fish and meat are grilled to order over a wood fire.

The chef designs the day’s menu according to his inspiration or plans it around today’s best finds from the market (Pondicherry boasts one of the finest open-air markets in all of southern India).