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Where Does Your Food Come From?
Ever wondered what makes your meal at Aahana taste so fresh, so full of life? The secret lies just a few steps away—in our organic farms, herbal gardens, and the hands of local farmers who grow with care and love.
At Aahana, every ingredient has a journey. Step into our gardens and you’ll find rows of bok choy, butterhead lettuce, kale, celery, mint, mustard, and the occasional burst of cherry tomatoes and broccoli—each grown organically, without shortcuts, guided only by sun, soil, and time.
Beyond the vegetables, our trees offer more than shade. Come summer, they weigh heavy with mangoes and litchis. In cooler months, it’s the tang of Indian gooseberry, the deep sweetness of jamun and plum, and the quiet appearance of wild cherries. The jackfruit trees? They wait patiently and then give all at once.
But we don’t grow everything ourselves—and we don’t want to. Because some ingredients are best left to those who know them intimately.
Like the red rice from Bhopal Singh’s farm in Ramnagar—nutty, earthy, and full of quiet strength. Or the rajma, slow-grown in the highlands of Munsiyari, nurtured by Deepa and Kishan on land their family has tilled for generations.
And then there’s the wild honey—harvested from the forests that fringe our resort, where bees follow no rules but nature’s, and the result is bold, raw, and unmistakably local.
Every ingredient we serve is either grown by us or sourced from farmers we know by name—chosen not just for freshness, but for the values they carry. It’s our way of honouring the land, the people, and you.