SLOW BURN
We don’t do restaurant food.
We cook over fire; slow, rustic, real.
Slow Burn is our open-fire kitchen.
Built low, with stone and sweat, in the middle of the farm.
There’s no menu.
No laminated cards or fixed hours.
Just a fire, a table, and whatever the land has decided to
offer that day.
It’s guided by season.
And mood.
And the way the wind moves across the hillside.
The Flow
Here’s how it works:
• Check-in lunch - arrive around 1 p.m., sit down to your first meal before you even see your cabin. (Cabins are ready from 2 p.m. onward.)
• High tea - slow sips, small bites, no rush.
• Dinner - long and lazy, guided by the fire.
• Breakfast - whenever your morning begins, not ours.
That’s your first 24 hours here - and it’s all included.
The Menu (Sort Of)
We don’t hand you a menu, we send you a food vibe form after you book. You tell us what you love, what you don’t, and where your palate leans. We take it from there - thoughtfully curating each meal to surprise you in the right way (never the wrong).
What shows up on your plate? Depends on the season and the farm:
• Handcrafted pastas and wood-fired pizzas
• Grills and steaks, veg and non-veg
• Slow-cooked curries and fresh salads
•  Seasonal desserts (sometimes rustic, always worth it)
Think countryside Europe meets a North Indian backyard - rustic, soulful, never fussy.
Picked, Not Packaged
We don’t slap the word “organic” on everything just to make it sound fancy.
Here, it’s simpler: if it grows on the farm,
it goes on your plate.
Herbs, fruit, spices, veggies - pulled just a few steps away.
Rice from the neighbour’s paddy. Milk and eggs from families who’ve been doing it forever.
No stickers. No labels. No supermarket drama.
Just food that’s local, natural, and real.
