Three generations, one piece of land
What started as a family's paddy and cashew farm opened its gate to guests a decade ago, when visitors kept asking to stay a night after coming for lunch.
How it began
The land has grown Ghansal rice, cashew and mango for as long as anyone in the family can remember. In the early years, the harvest went to the local market and the farm saw no visitors beyond relatives.
That changed when a few travellers, passing through on their way to Amboli, stopped to ask if they could see the fields up close. One lunch turned into an overnight stay, and word travelled faster than we expected. We built our first two cottages soon after, using the same mud-and-laterite construction as the older farmhouse.
Today the farm still grows the same crops it always has. Tourism sits alongside farming — it hasn't replaced it.
What we grow
The farm's calendar, and what's usually ready to see or taste depending on when you visit.
Ghansal paddy
Transplanted in June with the first monsoon showers, harvested by late October. The fragrant Ghansal variety is registered to this taluka and is the farm's main crop.
Cashew & areca
Older trees on the upper slopes, some planted by the current owner's grandfather. Cashew flowers between January and March.
Mango & jackfruit
A handful of grafted mango trees near the courtyard, plus jackfruit that finds its way into the kitchen from April onward.
The people you'll meet
There's no separate hospitality staff dressed differently from the family. The same people who run the farm cook the meals, drive the bullock cart, and will happily sit with you by the fire in the evening if you want the local names for the birds you heard that morning.
Most guests are looked after by two or three family members across a stay, so you're not passed between departments — you're a guest of the house.