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A fort turned into a luxury hotel or resort, offering a variety of cultural experiences including local or heritage cuisine, music, dance, arts and crafts, along with a preservation of the past–this is not a new concept in India. Over the last few decades, we’ve seen a boom in royal forts, havelis and palaces being converted into luxury destinations, especially in Rajasthan. A few heritage hotels have also popped up in Delhi, Agra, Kolkata, Hyderabad, Bhopal, etc. to offer travellers a peek into the royal heritage of India and modern gourmet takes on the local food heritage.
In contrast, Maharashtra, which boasts of innumerable historical Maratha forts that have survived the test of time and rich culinary heritage that is steeped in local produce and Maratha culture, hasn’t picked up on this trend–until 2007 that is, with Fort JadhavGADH.
In 1707, Chhatrapati Shivaji Maharaj’s grandson, Shahuji, ascended the Maratha throne and entrusted his trusted commander, Pilaji Jadhavrao, to boost the Maratha spirit in Jadhavgadhi and Saswad regions. Fort JadhavGADH was then built in 1710 by Pilaji Jadhavrao as both a residence and a safe haven for the local Maratha population. This fort near Pune had been turned into a time capsule that captures this glorious past and merges it with modern amenities and a global dining experience in 2007.
On a recent trip to the heritage property, this writer experienced everything from local arts to traditional Maharashtrian food. Here’s what you should know.
Dining At The Foothills Of The Fort
Nestled atop a hill near Pune, the 300-year-old Fort JadhavGADH isn’t just a marvel of Maratha architecture—it’s a living, breathing celebration of history, hospitality, and heritage cuisine. Recently restored and transformed into Maharashtra’s first fort-converted luxury hotel, the property combines old-world charm with new-age comfort. Parts of the fort have been adapted into rooms you can stay in, while also offering a glimpse into the region’s Maratha heritage through the incredible collection of artefacts at the Aai Museum.
At the heart of the gastronomic celebration at Fort JadhavGADH is Payatha, the signature restaurant helmed by Chef Santosh Sakpal. True to its name—which loosely translates to “at the foothills”—Payatha is where tradition meets storytelling, and where every dish is a tribute to the land that nurtured it.
One of the most memorable aspects of dining at Payatha is its unique layout. Divided into zones named after major Maharashtrian regions—Pune, Satara, and Mumbai—the restaurant swaps out ordinary table numbers for names of localities within these regions. During my visit, I lunched at the Mumbai section’s Kalyan table, where a local flautist filled the air with familiar melodies of Hindi and Marathi songs. For dinner, I moved to the Pune section’s Apte Road table, while a troupe performed an energetic Lavani, Maharashtra’s beloved folk dance.
The thoughtfully curated ambience is no accident. “We focus on creating immersive dining experiences that reflect both regional authenticity and global sensibilities,” says Lalit Mundkur, General Manager of Fort JadhavGADH, while talking about Payatha and the two other restaurants at the property. “Each restaurant’s concept is rooted in cultural storytelling—from city-themed seating to background Marathi classics.”
The Farm-To-Fort Philosophy: Making Of A Dining Experience
A standout feature of Payatha—and indeed every restaurant at Fort JadhavGADH—is its commitment to sourcing fresh, local ingredients through its farm-to-table initiative. Much of the produce used in the kitchen is grown on the property itself, including seasonal favourites like methi, brinjals, and broccoli. This not only ensures unbeatable freshness but also reduces the environmental impact of long supply chains.
“Our food philosophy is grounded in authenticity, sustainability, and emotional connection,” says Vishal Kamat, Executive Director of Kamat Hotels (KHIL), the group behind the property. “We embrace local produce and time-tested techniques to create a menu that not only satisfies taste but also connects guests to the land and its traditions.”
While the buffet at Payatha features global staples—from dumplings and parathas to noodle bowls and tarts—it is the Maharashtrian offerings that truly shine. Chef Santosh Sakpal and his team don’t just serve food; they serve memory-laced dishes that feel as warm and nostalgic as a grandmother’s hug.
“Payatha goes beyond just taste—it’s an entire cultural experience,” affirms Mundkar. “From traditional thalis served with ‘thecha’ and ‘pithla’ to the ambience infused with Marathi folk music and city-inspired décor, everything has been curated to represent the Maratha identity authentically and proudly. Guests consistently tell us that dining here is like visiting a grandmother’s home in the countryside—rich in tradition, warmth, and flavour.”
A Maharashtrian Medley At Fort JadhavGADH
And he isn’t exaggerating. My lunch herel began with the crunchy Palak Vadi, a spinach-infused crispy bread that set the tone for what was to come. The Chicken Sukka—a spicy dry preparation—and Mutton Kalwan, a deep, black gravy typical of Maratha kitchens, followed with their bold, assertive flavours. Both paired beautifully with three types of Bhakri—traditional jowar flatbreads that came in natural, beetroot, and spinach hues.
Next came the humble yet comforting Pithla Bhakri combo, where gram flour curry met the crisp flatbread in a soulful embrace. So endearing was this recreation of the Maharashtrian staple that I had it not only for lunch, but also dinner! My dinner also included the Kolhapuri Fish, redolent with spice, and the hearty Malwani-style Mutton Curry took the spice quotient up a notch, celebrating the fiery edge that Maharashtrian cuisine is known for.
For those seeking something sweet, the kitchen offered a lineup that celebrated mango season with flair. There was the aromatic Mango Modak, the indulgent Mango Shahi Tukda, the creamy Amrakhand (a traditional mango shrikhand), a delicate mango tart, and even a layered mango gateau. Each dessert paid tribute to India’s favourite summer fruit with finesse.
The drinks deserve a special mention too. The Guava Chilli Mocktail, made with local pink guavas and green chillies, was a refreshing hit—sweet, spicy, and tangy in equal measure. I also tried a refreshing Aam Panna-style Virgin Mango Mojito that perfectly beat the summer heat. Other highlights included the comforting Puran Poli (again, I had it for every meal during my stay), the millet-rich Thalipeeth served with spicy Thecha, and the ever-welcoming buffet with options like dosa-sambar, ice creams, salads, and cakes to cater to every guest’s whim.
Regional Legacy On A Plate And Beyond
What elevates the experience at Fort JadhavGADH is how food becomes a medium for storytelling. From the moment you walk into Payatha to the last spoonful of shrikhand, every detail reminds you that this isn’t just a resort—it’s a living museum of Maharashtrian culture, with food at its heart. The performances—be it a mehendi artist during high tea or a traditional music troupe at dinner—serve to further root the experience in place and memory. It’s this multi-sensory immersion that makes a stay (and meal) at Fort JadhavGADH so much more than a getaway.
The transformation of a 17th-century fort into a luxury resort could have easily leaned into extravagance for its own sake. Instead, the Kamat team has chosen a path of cultural preservation through hospitality. As Kamat eloquently puts it, “We restored a 17th-century Maratha fort not just to maintain its architectural integrity but to tell its story through every guest experience. This wasn’t just about renovation—it was about storytelling, about immersing guests into a bygone era while offering them world-class comfort.”
That philosophy carries seamlessly into the kitchen. Every thali, every morsel of bhakri, and every sip of mango-infused dessert carries a whisper of history. For those who value food that goes beyond nourishment—food that educates, celebrates, and connects—Payatha at Fort JadhavGADH is a must-visit.
