Farmer's Kitaab

Amita Mishra writes :

“Indians have had a special bond with food since times immemorial. Right from the art of making it to preserving food, there are various techniques which are unique to each household that makes our food healthy, unique and something to learn from. Apart from that Indian food is known for its diversity. The food pattern keeps changing as per the season and the local produce. These traditional foods and our age old recipes contain nutrients that are lacking in a lot of urban and middle income communities these days. 

Continue reading

There has been a strong restoration of our understanding and belief in unrefined products – which today represents food experiences that are unprocessed and raw. Traditional Indian Cooking Oils like Kachi Ghani cold pressed Mustard oil, Sesame oil, Coconut oil and Groundnut oil are making purposeful comebacks into our kitchens. Ancient indigenous grains and millets, natural ungraded unrefined produce, consciously raised and treated poultry, meat and eggs, whole milk from freely grazed, healthy cattle, pickles of Desi varieties of mango, lime, garlic etc have not just found renewed love and appreciation but are being perceived and acknowledged as precious and rare.

Continue reading
One of the most important aspects of the Organic farming that we practise at our farms is usage of Desi Indigenous seeds - in our understanding, these native breeds have a direct impact on Soil health as they do not deplete the soil of its nutrients. They are innately well accustomed to local climate change, they have an inherent adapting power to climatic stress and can sustain drought conditions, require very little or no forced management and are naturally resistant to diseases and pests.
Continue reading