Home-style meals in the quantities a home kitchen would use — real ingredients, nothing added that doesn't need to be.
There's no fixed menu handed to you at check-in. Breakfast is whatever's ready that morning — usually idly, plus something that changes day to day. Lunch and dinner draw on the same kitchen, the same pots, built around Chettinad and Kongu-belt flavours.
Some of it comes straight from the farm's four acres. The rest from farmers and the market nearby — nothing here claims to be more homegrown than it actually is.
View the Full MenuThis is the closest the kitchen gets to the farm itself — the dishes that only show up when something's actually ready to pick that day.