Vish tending the wood fire while guests make rotis and kadhi in the garden
Food

No food
like our food.

Grown on the farm. Cooked over open fire in front of you by Vish. Made from scratch every single day.

Highlights
The farm

No farm, no good food. It's that simple. A real working organic farm, not a marketing slogan.

Local

Harvested in season, prepped immediately, and served within hours of picking.

Fresh

Fruit off the tree. Fresh milk, yoghurt and oil. A basil leaf still warm from the sun.

Simple

Minimal spicing and high heat. Real ingredients need timing and restraint.

Seasonal

The menu follows the season and the farm fields. No cans. No factory-made food.

The rhythm

Order in advance. Observe the meal timings. Let the kitchen cook slowly.

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The food

Picked today.
Served tonight.

This is the actual farm, not a farm-to-table promise on a laminated card. Growing what we eat is the most honest rule we have. If we lived off the land and served food from somewhere else, the whole thing would fall apart. The best meals begin before the kitchen — in the soil, the vegetable garden, the dairy, the stone mill, and what is worth serving that day.

A farm worker picking a bottle gourd beside a basket of freshly harvested vegetables
Hands adding spice while cooking
A large bowl of fresh salad
Paneer with greens in a black pan
Fresh coriander held in hand
Local

From our soil.
Not a supplier.

Nothing on your plate travels far to get here. The yoghurt is from our cows. The paneer is curdled in-house. The mustard oil is pressed on-site. The flour is milled here.

A woman harvesting in the vegetable field
Freshly picked brinjal in hands
Brinjals roasting on the chulha
A pot cooking on the open fire
Sita Bai milking the cow for fresh milk
Fresh

Cooked in
front of you.

Watching Vish cook is half the experience. The other half is eating it. By the time you sit down, the kadhi has simmered over the hearth for two hours — the time a proper slow reduction demands. Yoghurt, gram flour, wood smoke, and precise timing. Good food refuses to be rushed, which is why advance notice matters.

Udai and guests around the outdoor cooking fire
Red chillies frying in the wok
Saag cooking in the wok
Okra and tomato cooking in the pan
Kadhi cooking slowly over the wood fire
Simple

The fresh produce
speaks for itself.

Fresh ingredients need very little. Fresh palak, light seasonal spicing, hot rotis off the tawa, and chutneys ground that morning.

Guests sharing a meal together at the farm
Fried eggs, toast and salad
Amla pickle made on the chulha
A block of fresh herb butter
A plate of stuffed green chillies
Seasonal

The menu is
what is growing.

The fields keep the daily menu focused. In summer, sweet mangoes anchor the table; in winter, fresh greens take over. When tomatoes peak, they feature across meals; when they end, the kitchen moves on. We would rather cook six things well than hold forty under a heat lamp.

Outdoor dining in the farm garden at sunset
Kadhi in a clay handi
Guests dining by the pool
Mixed vegetables on a black tray
Red chillies ground on stone
Good to know

Made from scratch.
Please order ahead.

Rate

₹1,500 +18% GST

Per vegetarian meal, per person

Timings

Breakfast
8–10 am
Lunch
1–2 pm
Dinner
6–8 pm

Rules

  • Order at least 4 hours in advance
  • Observe the meal timings
  • No food in rooms
Guests sharing a meal beneath a tree at the farm