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Dharana Food Philosophy

Our food philosophy has its firm roots in age old Ayurveda traditions: Dharana Cuisine includes all the elements achieved by modern food research and is inspired by lessons learned from nutritional philosophies from across the globe.The menus are inspired by fresh, seasonal produce and the slow cooking technique stresses on preserving the natural flavours of […]

The Green Table

At the Green Table, Dharana’s cuisine includes elements achieved by modern research along with lessons learned from nutritional philosophies from all over the world.

The Dharana food philosophy has its firm roots in age-old Ayurvedic traditions. Menus are inspired by fresh, seasonal and organic produce. Our unique slow-cooking technique emphasizes the preservation of nutrients and flavours in the food.

The Green Table is closed on Tuesdays.

Breakfast: 07:00 am to 10:30 am

Lunch: 12:00 noon to 2:30 pm

Dinner: 6:30 pm to 9:00 pm

Tea House

At the Tea Lounge, scenic surroundings accompany a selection of refreshing brews from local and international ingredients. Savour a relaxing high tea every day between 4:30 pm to 6:00 pm.

Timings: 11:00 am to 7:00 pm

Library Lounge

Unwind over a cup of coffee in this quaint lounge furnished with interesting books. The Library Lounge is the ideal location to enjoy moments of rejuvenating solitude.

Timings: 11:00 am to 11:00 pm

Nutritional psychiatry: The science behind food and mood

To come and think about how the brain works and is always “on” 24*7 even when you are asleep is ineffable.

World Diabetes Day: Significance, Foods to eat, and tips to manage diabetes

Diabetes is an irreversible medical condition that elevates the glucose

This World Food Day understand the Significance, and how one can contribute

Since the pandemic hit us, it has made us pause, relook, re-think

An Ayurvedic Approach to eating food

Ayurveda is one of the oldest, holistic healthcare methods. For centuries, it was and still

Tips to store your food during monsoons

One of the effects of the COVID-19 nationwide lockdown resulted

5 must-have foods during monsoons

Monsoons are here in all their glory, however the season comes with

Monsoon Diet: 5 foods to to avoid

Each season comes with an abundance of fresh fruits and vegetables.

Natural Foods that act as antidepressants

The gut-brain axis is described as a bidirectional link between our Central Nervous System

COVID-19: Food Habits that Weaken Immunity

Keeping our immunity up is one of the most important things we can do

Fighting Type 2 Diabetes with The Help of Food

According to the World Health Organisation, there has been a significant rise in Diabetes since 1980. While Type 1 Diabetes is attributed to

Managing Your Anxiety with the right food

When overall wellness is discussed, physical health is an obvious parameter to gauge well-being. However, physical health cannot be looked at in

About This Site

We are part of the earth and the earth is a part of us’ Chief Seattle

In 1985, two brothers William & Denzil acquired a family home in Khandala, a quiet forested hillside getaway located between Mumbai and Pune, very popular with residents of Mumbai. Spending long weekends away from the noisy bustle of Mumbai and even more so at the slightest hint of a wet spell during the monsoons, the getaway soon became a home away from home, a retreat from the heightened stress of everyday life.

Trekking in the adjoining forest and hilly areas, immersed in birdcall and monsoon waterfalls, picking wild fruit and listening to tales of wildlife – the Khandala getaway soon became a family favorite.The spectacular greenery, bird life, nearness to sky and stars, to descending clouds, at night a forest lit by a billion fireflies, the call from this hillside paradise slowly by slowly defined the brothers love for the wilderness.

Several years later they found themselves at the Shillim Valley – bowl shaped and ascending to the rangy mountain range of the Sayadri’s an eco hotspot. Struck by love at their first sight, they made what was then an investment into a 500 acre land. On frequent journeys to the valley they discovered that the adivasi’s or folks who live in the forests, were extensively indulging in what is called as “slash and burn” agriculture. Born out of a sheer necessity to live off the land this form of farming involved slashing down the trees of the forest and scorching the earth in the simmering hot months of April and May when the forest with dried out grass was tinder dry, slightly ahead of the monsoons, the resultant ashes being the fertilizer required to harvest their monsoon crop. This being a one season crop, every year a new part of the forest was identified and the process repeated.

On the journey from Khandala to Shillim, then an uncomfortable two hour four wheel drive trip over broken roads and mud tracks that often washed away in torrential rainfall, they witnessed the annual burning of virtually every forested hillside. The realization set in – the only way they could preserve the Shillim forests would be to buy and conserve it. By then roughly a third of the valley was already subjected to ‘scorched earth’ farming with the entire forested valley being at risk. The need to acquire and conserve turned critical. So began the journey of the brothers road to Shillim.