A working farm
in the foothills.
Honey from indigenous bees. Wok-fired tea from a forty-year tea family. A tent on a wooden platform, if you want to stay a while. This is not a resort.
What we make.
Small batches. By the season. Naturally grown.
Dried Aparajita flowers from Chetna Farm. Steep in hot water — the cup turns deep blue. Add a drop of lemon and it shifts to violet. Naturally caffeine-free.
Natural honey from Apis cerana — the indigenous Indian honey bee. Five seasonal flavours from North Bengal. Delivery included.
A probiotic fermented drink made from handrolled green tea and farm honey. Rooted in the ancient Bon drink Jun — brewed with green tea and honey. Alive, lightly effervescent, made in small batches.
Made at Chetna Farm. Leaves pan-fired in a wok, hand-rolled, dried. Distinct smoky character with a lingering sweet aftertaste.
Honey from Tetragonula iridipennis, kept in log hives at Chetna Farm. Naturally acidic, medicinal, produced in very small quantities.
A day, a night, or a workshop.
Walk the hive line with Siddhartha. Learn the difference between Apis cerana and Tetragonula. Watch a real hive inspection.
Sit with Hiren Mittra — a tea veteran of four decades. Listen to his stories. Watch him show the process of making a proper cup of tea. Then drink that authentic tea together.
A guided half-day walk through Chetna Farm. See the hives, the gardens, the wok-fired green tea. Lunch included.
Walk the forest margin at Chetna Farm. Learn to identify wild mushrooms and fungi, understand their role in the ecosystem, and collect specimens.
A full-day hands-on workshop on natural farming methods. Jeevamrutha preparation, soil biology, and how to transition away from chemical inputs.
Stay in a tree camp tent on an elevated wooden platform at Chetna Farm. Proper bedding, farm meals, quiet mornings. A working farm in the Himalayan foothills.
Seven days without a screen.
Phone in a lockbox. Farm rhythm. Beekeeping, mushroom foraging, wok-fired tea. ₹15,000 per person. Transport extra.