Pune’s iconic Malaka Spice grows its own produce at a farm not too far away, and opens up space for getaways that encourage you to ditch your screens
Leave the world behind and sink into the green
Fields of green for as far as your eyes can see. The smells of soil, fresh grass, and manure fill the air. And, as you turn into the gates of the farm, you can hear birds chirp as they flutter tree to tree, nibbling on fruit.
An hour’s drive from Pune in Sanghvi village, Cherish Farms sits on the banks of the Bhima River.
A cool ambience for a relaxing meal
This four-acre riverside farmstay is where screen fatigue meets its match. Cherish Farms is equal parts farm experience and weekend detox. It’s the kind of place where breakfasts by the river are the norm, and your day is dictated by your mood rather than Google Calendar.
Until 2013, Pune’s oldest pan-Asian restaurant, Malaka Spice, would grow their produce on a friend’s farm or forage the jungle. Eventually, they bought this piece of land and began growing organic produce to be carried into their kitchens in Pune. “We always wanted a farm of our own for the restaurant,” says Ilvika Chandawarkar, head of research & development at Malaka Spice. “The whole aspect of developing the farm took some time because it’s in a sugarcane belt. The soil was really injured after years and years of sugarcane farming. So, it took us about four years to recuperate the soil and help it get back to a state where there was enough organic matter in it to start growing things. Now we have put up a little house where people can experience nature,” she says.
Black Pepper Tofu
On one end of the farm, lettuce, basil, chillies, and a host of other aromatics, herbs, and greens grow on their respective beds. On the other end, the fruit trees lend mulberries, pomelo, chikoo, mangoes, and more bloom to eventually make their way into cocktails and desserts at Malaka Spice. At the heart of the farm is the modern two-bedroom bungalow that immediately feels like home. Wearing comfort and no frills, the farmhouse is designed for groups of up to 15. Complete with a cosy living room, a terrace, and a homely feel.
The two bedrooms are simple. Clean linens, curated paintings, and comfortable beds make this a restful stay. In the evening, you can walk down the path flanked by fruit trees and arrive at the river, where a paddle boat awaits equipped with life jackets for safety. Go on a lazy boat ride as the water’s current is gentle. There’s even a table and chairs laid out if you would prefer to sip on chai while watching the sunset.
Harvesting one’s food is part of the fulfilling experience
A complete farm experience is incomplete without digging your hands into the soil. Let the caretakers tell you about the farm’s produce and how it’s grown using drip irrigation, mulching, and composting. “A lot of kids growing up nowadays have never maybe seen what a cauliflower plant looks like, or cabbage, or how a chiku tree looks. So, the idea was to give that experience,” says Chandawarkar.
You can, of course, sample the fresh produce during your stay at the farm. Every meal is farm-to-table, but it’s rooted. Bhakris or rotis are served hot off the chulha, along with two sabzis, dal, a chicken curry, aachar, and papad. It’s a homestyle hearty meal, prepared fresh by the staff at the farm. Evening chai comes along with Maharashtrian snacks, while poha is reserved for breakfast.
You can stay a night or simply go for a day visit. For larger groups, the farm can curate a special menu with classics from Malaka Spice.
Alternatively, you can hand-pick and buy vegetables from the farm to take back home.
WHERE: Perne-Koregaon Bhivar Rd, Sanghavi
PRICE: Rs 1399 + taxes per guest for a day visit (4 guests minimum); Rs 9999 + tax for four guests or less from Monday to Thursday; Rs 11,999 + tax for four guests or less on weekends
Nasi Kandar Thaal
Farm-to-restaurant experience
On your way back, check out Malaka Spice’s seasonal menu. It is shaped by what is grown at Cherish Farms, and changes every three months. Think: a Nasi Kandar thaal, a vegan spread of wild veggies, or even an “ignore” menu featuring rare meats like emu and rabbit. The cocktails have Asian flavours like lemongrass, and techniques like fermentation.
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