Grown on the farm. Cooked over an open fire by Vish, in front of you. Made from scratch every day.
… being on a farm really takes the experience to another level. … all the food is fresh and comes straight from the farm; it was honestly the best food I had during my trip. Om also taught us how to prepare some traditional dishes, which was such a fun and convivial experience.
The food was delightful: from the garden and you could feel the freshness on your tastebuds. The rooms are very tastefully done with very good views of the trees outside. Everything was outstanding. I cannot recommend this hotel highly enough.
The on-site restaurant served delicious, locally-sourced meals. We ate all our meals at the property, and watched the food being cooked twice. Vish, who cooked, made it all seem so simple. The food is a fixed, small daily menu based on what’s growing on the farm at that time, but the standard was really, really good.
The vibe of the farm is peaceful with big gardens and tall trees and lots of greenery … The food is perfect : Simple, fresh home cooked dishes. We wish I could eat like this everyday. The yogurt is not to be missed. … Everything is spotlessly clean, and attention is given to the details to make sure the guest has the best possible experience.
The rooms, gardens and eating areas are all so stylish. This is a place for relaxing and peace. … The food is excellent. Dinner, lunch and breakfast all had great variety and changed each day. They were really kind and I would recommend to anyone to stay if you are wanting quiet luxury near Pushkar.
The best meals begin before the kitchen: in the soil, the vegetable garden, the dairy, the stone mill, and whatever is worth serving that day.
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. What is picked in season is cooked here and eaten within hours.
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.
Fresh ingredients need little more than timing, fire and a light hand. Fresh palak, light seasonal spicing, hot rotis off the tawa, and chutneys ground that morning.
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. Nothing comes from a can or a factory.
Per person, per vegetarian meal.
