We understand and respect your need for healthy meals. Therefore, our hotel has a special garden for fruits, vegetables and herbs. It is grown organically with our staff with the support of two gardeners. We do not use synthesized pesticides and fertilizers, and instead, organic pesticides (Neem extract), and manual methods of pest control and organic fertilizers are been used to produce a healthy harvest.
Around 50% of the vegetables and 90% of herbs used in the hotel kitchen are harvested from the garden with the careful supervision of our executive chef. We maintain year- round harvest of carrots, chili varieties, green veggies such as spinach, cabbages, Gotukola and many more. The varieties of fruits we have are avocados, papaya, guava, wild-strawberries and black-berries, mangos and citrus-fruits.
Our Chef adopts food preparation methods in Native medicine called Ayurvedha, as he has family background of it, and he is careful to select the best parts of vegetable and fruits in the best levels of their maturity in order to prepare an excellent dish.