Roll up your sleeves at our Planters’ Room and get acquainted with the fiery, tangy heart of local cuisine — pickles and chutneys. Guided by our chefs, pound fresh garlic, slice local tomatoes, and stir local spices into aromatic mixes. Bottle up your creations — like Mahua pickle or a zesty tomato chilli chutney — to enjoy at your meals or to carry home as edible memories of your stay.

Step into a Baiga kitchen and be part of a culinary ritual that has nourished generations. Seated on a floor mat in a humble courtyard, learn to light a chulha (mud stove) and cook with ingredients foraged fresh from the forests — Kodo millet, seasonal greens, and wild herbs. Under the gentle guidance of your host family, shape rotis, stir simmering pots, and hear stories of how each dish carries wisdom about health and sustainability. When your meal is ready, gather with your hosts and eat in the traditional way, of Pattal leaf plates under the open sky. It’s soul food at its purest — a lesson in simplicity, community, and gratitude.

Once a week, the sleepy village corner transforms into a kaleidoscope of sights, sounds, and stories — Tala’s bustling haat (market). Walk hand-in-hand with a local from our team through the rows of colourful stalls. Watch tribal families exchange forest produce, taste seasonal snacks. Engage in small chats with vendors and learn how the barter tradition still thrives here, echoing the community’s deep-rooted connection to the forest economy. Bring back more than souvenirs — carry back glimpses of everyday life shaped by centuries of sustainable living.