Fresh, Organic Meals Harvested Daily
True healing begins with what we put into our bodies. Here, every meal is grown on our own riverside farm and prepared fresh, connecting you directly to the source of your nourishment.
A glimpse of what's growing in our organic farm in May. From long beans to guava, our land provides a bounty of fresh produce for our kitchen.
Sita, one of our dedicated local farmers, harvests ripe tomatoes. The wonderful climate in Mysore allows us to grow fresh tomatoes all year round.
From harvesting the tapioca root to preparing it with fresh mint chutney, this video shows the complete farm-to-table journey of one of our favorite snacks.
Did you know this is how chia grows? We harvest the seeds from these beautiful blue flowers to make delicious and nutritious chia seed pudding for our guests.
It's star fruit season at the ashram. This watery, sweet, and cooling fruit is rich in antioxidants and is a refreshing treat straight from the tree.
Watch our team harvest and process tamarind from our trees. This tangy fruit is a staple ingredient in South Indian cuisine, adding a unique flavor to many of our dishes.
We make our own fermented organic fertilizer, Panchagavya, using natural ingredients like cow dung and jaggery. This Ayurvedic medicine for the soil enriches our farm and nourishes our plants.
A behind-the-scenes look at our kitchen preparing a traditional South Indian breakfast. Freshly made idli, vada, and sambar are served with love to nourish our guests.
About From Our Farm to Your Plate
We do not just source ingredients; we tend to them daily alongside our local farmers. From the morning harvest of tomatoes with Sita to the seasonal gathering of star fruit, you will taste the difference that soil health makes. Because our kitchen is located right here on the farm, you are eating produce that was in the ground just hours before it reached your plate.
Our philosophy is simple: 'What we grow, grows us.' We believe that true wellness, whether you are here for an Ayurvedic detox or a yoga immersion, starts with the vitality of your food. By working in harmony with the seasons and the land, we cultivate a diet that is naturally Sattvic—pure, fresh, and energizing.
Living by the Seasons
On our 18-acre campus in Mysore, the menu is never static. It shifts with the rhythm of the Kabini river. When the star fruit trees are heavy with ripe, cooling fruit, that is what you will find in your breakfast bowl. When it is time to harvest tapioca, you will learn how we process it to keep the nutritional value intact. We make our own fermented organic fertilizer, Panchagavya, to nourish the soil without chemicals, ensuring that every vegetable, legume, and herb retains its full life force.
The Farm-to-Table Experience
- Morning Harvests: We often pick ingredients just before the kitchen starts prepping breakfast. Fresh idli, sambar, and coconut chutney become even more nourishing when the coconut and greens have traveled only a few hundred meters.
- Medicinal Forest: Beyond vegetables, we harvest herbs like Neem and Amla that support our Ayurvedic therapies and daily meals, bridging the gap between food and medicine.
- Community Cooking: Our kitchen is a space of solace and connection. Staff and guests often see the entire process, from harvesting chia flowers to the final meal served on the table.
When you eat here, you are not just fueling your body. You are connecting with the cycles of nature, supporting local farmers like Sita, and understanding exactly what goes into the food that supports your healing journey.
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