Cook with the Harvest
Simple meals shaped by season, harvest, and the rhythms of the land.
The Kitchen Changes with the Season
Summer brings mango, kokum, curd rice, and lighter meals eaten slowly through the heat.
Monsoon cooking becomes earthier — steamed foods, wildly-foraged vegetables, native rice, fresh turmeric, pepper, and broth.
Winter arrives with fenugreek, root vegetables, long lunches of fresh salads, and slower evenings around the fire.
Raw Jackfruit Coconut Curry
with Native Rice
A slower meal for summer evenings — tender raw jackfruit simmered gently in coconut, spices, and warmth, served beside fragrant Ajara Ghansal rice.
Ingredients
For the Ajara Ghansal Rice
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1 cup Ajara Ghansal rice
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2 cups water
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pinch of salt
For the Curry
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2 cups raw jackfruit, peeled and cubed
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1 cup fresh coconut, grated
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1 small onion, sliced
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3–4 garlic cloves
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1 small piece ginger
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2 green chillies
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1 tsp turmeric
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1 tsp coriander seeds
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1 tsp cumin seeds
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small piece kokum or tamarind
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few curry leaves
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1 tbsp coconut oil
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salt to taste
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water as needed
Method
Rinse the Ajara Ghansal rice gently and cook with water and salt until soft and fragrant.
Steam or boil the raw jackfruit until just tender.
Grind the coconut, garlic, ginger, green chilli, coriander, and cumin into a coarse paste with a little water.
Warm coconut oil in a pot. Add curry leaves and onion, cooking slowly until soft.
Add turmeric, the coconut paste, kokum, and enough water to form a light curry. Simmer gently before adding the jackfruit.
Cook slowly until the flavours settle into one another and the curry becomes rich and aromatic.
Serve hot beside the Ajara Ghansal rice.
Servers Best With
A spoon of homemade ghee, lime pickle, and a luxurious moment with family.
Mahadi Red Rice with
Tender Bamboo Broth
Nutty Mahadi red rice served alongside tender bamboo shoots in a light ginger-soy broth — simple, deeply comforting, and shaped for slower evenings.
Ingredients
For the Mahadi Rice
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1 cup Ajara Ghansal rice
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3 cups water
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pinch of salt
For the Bamboo Broth
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2 cups tender bamboo shoots, brined
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3 garlic cloves, finely sliced
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1 small piece ginger, julienned
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2 spring onions, chopped
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1–2 green chillies
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1 tbsp naturally brewed soy sauce
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1 tsp rice vinegar
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1 tsp sesame oil
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1 tbsp neutral oil
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salt to taste
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water or light vegetable stock
Method
Softly rinse the Mahadi rice and soak for a few hours if possible. Cook slowly with the same soaking water and salt until tender, allowing the grains to remain earthy and slightly firm.
Warm oil in a pot. Add garlic, ginger, spring onion, and green chilli, cooking gently until aromatic.
Add the bamboo shoots, soy sauce, rice vinegar, and enough water or stock to create a light broth. Simmer quietly for a few minutes until the flavours settle together.
Finish with a little sesame oil.
Serve warm beside the Mahadi rice.
Servers Best With
Steamed greens, soft rain outside, and an unhurried table.
From the Farm Kitchen
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Smoky raw jackfruit tacos with basil pepper kombucha spritz
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Mahadi red rice congee with ghee and lime pickle
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Crispy Mahadi rice bowl with hibiscus kombucha granita
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Bamboo brine and Ajara Ghansal rice bowl
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Bamboo brine coconut salad and golden turmeric kombucha
Cooking Close to the Land
Some meals feel different from the very beginning.
Produce harvested by dusk just the previous night. Native rice milled in small batches shortly before leaving the land. Herbs, greens, and seasonal ingredients shaped by rain, soil, and time rather than speed.
The cooking remains simple.
The ingredients carry much of the meal themselves — fragrance, texture, nourishment, and the character of the season they were grown within.