The farm table
Meals cooked from our own field, pick-your-own from the orchard, and a patch of land you can plant and return to harvest all year.
Picked in the morning. On your plate by evening.
Home-cooked meals, straight from the season.
Pre-book your meals and we cook fresh, home-style food with produce from our own field. The menu is never fixed. It follows whatever the farm is giving that week.
Pre-booked & home-cooked
Tell us you are coming and hot, fresh meals are ready when you arrive.
Pick your own
Walk into the orchard and field and gather the season's fruit and vegetables yourself.
Sigri & bonfire
Book a sigri and a bonfire, then roast your own corn, carrots and peas under the stars.
Always seasonal
Mango in summer, custard apple after the rains, greens and roots in winter.
Rotis from the new wheat, hola off the coals, guava from the tree.
The coldest, clearest weeks of the year. Wheat and chana stand green, the mustard is in flower, and the evenings belong to the fire.
On the table
- Fresh wheat rotis and bati-dal by the fire
- Guava, ber and amla straight off the trees
- Physalis the children pick themselves
- Green chana roasted on the coals (hola)
- Mustard greens and fresh turmeric from the field
Come for
- Sigri and bonfire: corn, carrots and peas on the coals
- Birding mornings, the best of the year
- Cold, clear, star-dark nights
- Marigold dyeing, and bread at the fire
- The fort and waterfall walk, in the cool
Physalis at its sweetest, and atta from wheat cut this week.
Warm days, cool nights, and the harvest: chana comes in first, then the wheat, and the chakki runs on the new grain. The last of the winter birds, the first of the summer fruit.
On the table
- Physalis (rasbhari) at its peak
- Mulberries off the tree in March
- Rotis from wheat cut and milled this week
- Fresh besan from the chana harvest
- Papaya, and the last of the guava
Come for
- Watch the harvest, and take home flour from it
- Cyanotype sun-prints in the strongest, clearest sun
- Flower printing and the botanical diary, with spring flowers
- The last cool birding mornings before the migrants leave
- Evenings still cool enough for the fire
Mangoes from the orchard, cold sherbet, and jam cooked while you watch.
The hot months. Mornings and evenings are for the orchard and the fields; the middle of the day is for a cool room and a long lunch. The trees are heavy with mango by May, and the fireflies come out just before the rains.
On the table
- Mangoes picked ripe from the orchard, May and June
- Cold sherbets and cucumber all afternoon
- Raw-mango pickle put up in April
- Mango jam cooked in small batches
- Jamun off the trees in June
Come for
- Pick your own mangoes at first light
- Cook a batch of mango jam or raw-mango pickle, and take a jar home
- Cyanotype sun-prints, at their deepest blue
- A chair in the shade of the courtyard, and the AC when you want it
- Fireflies over the fields in June, just before the rains
Corn roasted on the sigri, karonda from the bushes, dragon fruit off the posts.
The rains turn the farm green in a week. Soybean and maize go in, the canal runs full, and the insects, frogs and nesting birds make it the loudest, liveliest season of the year.
On the table
- Corn roasted on the sigri, with lime and salt
- Appe off the sigri and chai on the verandah while it rains
- Karonda picked red from the bushes, and its jam
- Dragon fruit, and bananas from our own clumps
- The first custard apples in September
Come for
- Rahatgarh waterfall at full force, four kilometres away
- A macro day on the insects: these are the weeks for it
- Roast your own corn on the sigri
- Pick karonda, and cook a jar of jam with us
- A walk to the canal in the rain, and the botanical diary with monsoon leaves
Custard apples at their best, star fruit, and fresh corn from the harvest.
The kindest weeks of the year. Clear skies come back in October, the kharif harvest comes in, the fields are ploughed and sown with wheat, and the evenings cool enough for the first fires.
On the table
- Custard apples softening on the branch, picked the same day
- Star fruit, ripe and yellow
- Fresh maize from the harvest, and the last dragon fruit
- Papaya every morning
- The winter greens being sown for December
Come for
- Pick custard apples and star fruit yourself
- The Milky Way and the clearest star skies of the year
- Help sow the wheat, and come back in March to see it cut
- The first bonfires, corn from the harvest on the coals
- Perfect walking weather for the fort, the waterfall and Eran
A different plate every week.
Bati and dal, a millet dosa, appe off the sigri, corn roasted on the coals, and something sweet after. All cooked here, from the week's harvest.
Plant on one visit. Come back to harvest it.
Take a small patch of our field for the year. Sow it on one trip, watch it grow on the next, and return to pick what you planted. A different crop, and a different reason to come back, every season.
One patch. Four visits. A whole year on the farm.
A single family membership that brings you back each season to plant, tend and harvest your own patch, with a stay and meals built in. Perfect for children learning where food comes from.