Mrs. Priya Samant, one of the owners and hosts churns out day in and out, to offer delectable Saraswat cuisine to the guests. She strives hard to revive the old forgotten recipes of Saraswat cuisine. The ingredients, methods, fresh spices from the garden, the understanding of the science of storage and the chemistry of fire and earthen pots is altogether an experience for the visitors who love food. The menu is designed keeping in mind its ethnicity, medicinal value, nutritional value and natural diet. In our dining area called ‘Pavhner’, food is served on leaf plates. Earthen pots are used to serve food. We serve both vegetarian and non-vegetarian food with the best combinations considering the availability of the same. All the vegetables served here are organic and grown in the village itself. The Chool (mud-stove) is used to cook food which imparts a distinct flavour to the food.