90-year-old Laxmi Ammal and her daughter Kasthuri Sivaraman run this homestay on their ancestral farm close to Chennai. The food, cooked with immense care by the hosts, is homely and made with elements from their farm. Mealtimes imply vegetarian dishes like urunda kozhambu (dal vada curry), poondu kozhambu (a tamarind-based curry), extra kulambhu (a creamy yoghurt curry) and kevuru kambu koozhu (porridge), sambhar, rasam and buttermilk. You may even harvest greens your self on the farm and luxuriate in them the following day. Depending on the season you go to in, you may attempt farm contemporary ice apples and watermelons and Sivaraman’s selfmade gooseberry pickle. Doubles from Rs.7,840*
Kudrat Boutique Homestay, Himachal Pradesh
The foodKudrat Boutique homestay
Nestled in the deodar forests of Himachal Pradesh’s Tirthan Valley, Kudrat Boutique Homestay by Sudhir Nehru and Bhawana Koundal affords a serene escape at 6,200 toes, overlooking the snow-capped Tirth peaks in the UNESCO-listed Great Himalayan National Park. The food at Kudrat is Bhawana’s mainstay, freshly ready with regionally sourced greens and herbs. Initially, Bhawana managed the kitchen herself, however now she has a staff of local cooks including the Himachali flavour to the menu. As company arrive, Bhawana asks them about their preferences and allergic reactions and curates a particular menu. Breakfast favourites are the spinach egg crepes, eggs Benedict, and moong dal chilla, complemented with selfmade jams made with seasonal fruits. There’s additionally poori aloo, chola bhatura and stuffed parathas paired with wild apricot and fiddlehead fern pickles.
Lunch is often a easy vegetarian meal of kadi chawal or rajma, as most frequently company go on riverside picnics, the place the hosts organise a stunning local unfold of Himachali Dham ( a seven-course meal) served on Kansa (bronze) plates. Dinners are extra elaborate right here, and infrequently, company dine collectively. You can select from Indian, Italian, Lebanese, Chinese, and wholesome grilled platters. Gucchi pulao, a Kashmiri delicacy made with mushrooms, and Khaosuey are vital whereas staying at Kudrat. When the climate permits, Sudhir lights up the barbecue, and the kitchen seems one other visitor favorite, beer-roasted full rooster together with vegetarian barbecue starters and biryani. For these with a candy tooth, there are decadent Indian desserts and favourites just like the caramel custard and cherry custard. Doubles from Rs14,000* (The Stone House), Rs12,000* (The Wood House) inclusive of breakfast. – Shweta Dravid
Longchen Homestay, Nagaland
