Started at 8 am from home. Got petrol filled, gas checked and hit the Eastern express highway via JVLR. Thankfully didn't get much traffic and reached Vithal Kamath (at Asangaon) by 9:20 am. Had good dosa, wada, sheera and fresh mosambi juice (very refreshing). Started back by 10 am and cruising along reached Gulmohar Homestay ( The Parekh Farm) by 11:30. Met our lovely host Ms. Kamala (Aunty) who welcomed us and put us at ease.
They have created a wonderful place with using most of local materials. Our room (in the Homestay section) was adorned with bedsheets and paintings with Warli art on it.
They also have three bigger rooms just backside of Homestay which they have branded as The Parekh Farm. On the property they employ all women staff from nearby villages. Their Dog (bitch) Coco has beautiful shiny black fur.
Their daughter-in-law Anjali has done up a beautiful nursery (she also designed the three rooms of Parekh farm) on the backside where they grow the orchids (we could see purple and yellow ones). Infact the whole place is laden with flowers, fruits and vegetables. Sunflowers were size of bigger than Aasya's face. Then there were these hybrid papaya and mango plants so that their height is max 9-10 ft and hence the fruits are at height of 5ft-6ft thus can be plucked very easily.
With this being a homestay (searched via AirBnB), had the opportunity to have good conversation with Aunty. She hails from Allahabad and did her MA English. He and Uncle were based in USA for United Nation working in the field of research in Human Development.
Currently they are associated with NGO's and Self Help Groups (SHGs) of nearby areas. Aunty also teaches Microfinance as a subject online to two universities in USA. It's fascinating to just talk and hear the lives of these experienced people and learn from them.
While I was having tête-a-tete, Ms. Aasya bathed and was ready for lunch. We went to Sanskruti (around 700 mtrs) for lunch where we had Maharashtrian thali in the traditional way of sitting down. Aasya did her swinging while we waited for our turn.
We were served pickles, khichiya, salad, fried papad, bhindi, roti, bhakhri, pooran poli, thalipeeth (kadi), dal chawal and most awesome Aamras.
After lunch, came back to homestay and while Seema had a nap, Aasya decided not to sleep. Hence I took her out of room and went into hall where met Uncle and Aunt again. They invited us in and offered tea (later juice too) to me and banana to Aasya. She was also given a basket of toys to play which had stuffed animals (horse, rabbit, tiger, camel, donkey, doll etc.) and she enjoyed with aunty/ uncle engaging with her.
Then we had little rest and once Seema woke up, we strolled in the farmhouse among the plantations.
In evening (by 6pm) we drove to Lord Trayambkeshwar (Jyotirling) which is just 17 kms away. Stood in the normal line and our turn came in 45 mins while ppl told it will take 4-5 hrs (and advised to buy special access for Rs. 200). After darshan of the lord, we strolled in the aangan of the temple which has a large area. Aasya got chance to run around playfully and also ate sweet chawal which we got as prasadam.
Then we headed back to car and went to Anand resort for dinner (4-5 kms near to Homestay). We sat in the open air looking over the clear sky with moon and stars shining bright.
Ordered Lemon pepper Mushroom soup and Paneer chilly as starters. Both were very good. The staff was cordial too. Then we bad hakka noodles (slightly overcooked) and veg Manchurian. After filling stomach headed back to homestay and tucked in for good sleep. Despite being so hot in day, the night was very pleasant and with the house designed in traditional way with airgaps, and nature surrounding it, we could not even turn ceiling fan to full.
Next morning was a fresh one and me and Seema took a stroll again in the farmhouse with Aasya sleeping and giving us some we time. After that all of us got ready and had delicious sabudana poha, fruits, bread omelette while aasya had boiled egg and bread jam.
Then we headed for a quick car tour of old Nasik to figure out Panchvati/ ghats etc as we had to check-in at IBIS hotel from where our food (and Wine) indulgence was to start.
We got a little lost and also couldn't find proper space to park car so we didn't visit any of the places and rushed back to Hotel.
IBIS Nasik is very basic budget hotel. No porters (trolleys for self baggage service), no kits (shaving, dental etc.) which is good model to save costs and be a budget hotel. But the big letdown was hospitality. Their staff seem to be short staffed on the smiling department. No greetings, no welcome, no welcome drink (despite being Le Accor Silver member), only one counter working (out of 3) at peak time of 12 pm of checking-in/ out. Bed was not spacious enough to properly fit-in a couple and toddler. Fridge was not working and even after calling reception desk, no one came to fix for good one hour despite Hotel having motto of 15 mins satisfaction.
I believe we have been conditioned/ spoiled to good Indian hospitality ways and hence Hotel's budget mindset (in smiling department)didn't suited us.
Anyways, after that Rahul, the wandering foodie founder, sent a car to pick us up and take to the farmhouse for lunch. The farm was lovely with mango, chiku, jackfruit, onion seed, anjeer etc. plantation. Rahul met and greeted us there along with his family. We were given aam panna (with jaggery) on reaching which was very refreshing.
Aasya got a playmate in Kabir, (nephew of Rahul). We also met other couple from Mumbai (Salil working with Systematix and Pallavi with Sanofi and their son Kabir).
Food was ready to be served and table was laid. Aromas floating around the kitchen was building our appetite.
Rahul introduced the concept and origin of his venture. Then the first course of Daal, Varan battti and baingan bharta (boiled version) was served alongwith Rosse wine. I being the eternal lover of Dal Bati bhartu, started pigging on but Rahul had other intentions. The whole concept of this pairing was to taste wine and food in such a manner that the wine enhances the pallete of food. So Rahul guided us to have dal bati bhartu alongside this wine and gulping it together. And what a wonder this did to Bhartu's taste cannot be written here but only tasted.
Second pairing was Kala masala Chicken and Chenin blanc which i had to sit-out. But obviously sipped on Chenin Blanc meanwhile.
Third pairing was Pooran poli (warm, soft, with dollops of homemade ghee) , Katachi Aamti and Late harvest Chenin blanc. This was heaven, right there. Late harvest is sweet and Rahul enlightened us that Wine has to be atleast equal to or notch above the food taste.
After introducing us to all the pairings, Rahul stopped his discourse (bak bak as he calls it), and food and wine flowed till we ate our hearts out. At last, the kheer was served.
With this heavy lunch in our belly and gentle breeze blowing (despite scorching sun), there were charpai’s laid down under the mango trees and we lazed around while Aasya enjoyed swinging on the sari tied to the tree.
After relaxing for sometime, we went to the Sula winery for the tour where the process of wine making was explained and then there was wine tasting session (Riseling, Sparkling wine (same as Champagne but not called such as its trademarked), Rose wine, and three more) where the art of See, Swirl, Smell, and Sip was explained.
While Rahul was ready to take us to another Farm we took the option of going to Hotel and relaxing/ refreshing a bit and be ready for the Dinner. At Hotel had the fiasco of fridge not yet being repaired and had a showdown with the manager who took care of it after we returned from Dinner and in apology gave us a bottle of wine.
Dinner was again at the farmhouse and we were driven there. At dinner, we were joined by esteemed doctors from Nasik (plastic surgeon, gynaec, ENT, anaesthisist etc.) and their family. Aasya was creating a fuss and we couldn’t much interact with them. Anyways, Dinner was started with Bhakhri, poori and Vangyachi bharta (cooked in different form) alongwith pairing of Wine i.e Sula Chenic Blanc. Second course was Mutton and Chapati with wine (Frateli Sette) while third was sevbhaji (one served with missal pav), kokam kadhi etc. Also was served more Pooran poli's with Late Harvest as that's one of Rahul's favorite pairing.
After dinner, we went back to Hotel and slept (although my sleep was disturbed due to small bed and Aasya needing more space). We thought of visiting places like Gangaghat and Panchvati etc. in early morning but we planned to skip the same and slept more considering this was a relaxing trip and will cover these religious places next time.
Next morning, after getting ready, we had buffet breakfast at Hotel which was probably the best part of our stay at Hotel. After breakfast, we checked out and drove to Banganga Udyan which is a 50 acre farm growing primarily grapes alongwith cattle corn, wheat, pomenganate etc. We met Mr. Pravin Gaikwad and his son who gave us a quick tour of the farm and explaining us some of the new methods used on their farm to manage the pests etc. Their farm has the biggest well (atleast 50 metre in diameter and depth of 100 metres). Apparently, theirs is one of the oldest farms in Nasik.
After farm tour, it was time to don our cooking aprons and learn to make some dishes which we ate yesterday. I chose to make Vangyachi bharta while Seema chose Pooran poli. Recipe and all its ingredients for the cooking was made available to us. I grinded the spices (spring onion, chillies, garlic etc.) in the mortar and pestle. Then slowly cooked the brinjal on the flame. Once cooked, peeled the skin off of brinjal while dipping my fingers in water thus preventing them from burning. Then mashed the brinjal alongwith paste in mortar/ pestle. Fried the peanuts, cumin seeds, chillies and coconut shavings in oil and then put the whole bhartu in it to soak the oil and get it warmed.
While we were cooking Aasya was having a playtime in the ground with the mud. Looking at her we wondered the joy which city kids are missing in these concrete times.
Since I had cooked too early (simple process), I started giving lunch to Aasya while Seema had to labor in the detailed process of making Pooran poli and Katacchi Amti. Salil was cooking chicken while Pallavi was cooking mutton.
After all dishes were ready, Aunty (Rahul’s mom) tasted all dishes. Then we started to taste the dishes of our labour and they were very tasty. Aunty had also got chapatis, bhindi, salad, dal, rice etc. to save the day in case we did some blunder.
After sumptuous meal, we wanted to hurry back to Mumbai lest we get stuck in returning crowd considering it was a long weekend. So we started back at 2:40 pm and with good roads and not much traffic reached home by 5:45 pm. Reflecting back it was a very relaxing trip with a new experience and we enjoyed it thoroughly.
Jaya: An Illustrated Retelling of the Mahabharata by Devdutt Pattanaik
