![]() ![]() And voila! They were surprised to see the land giving back in no time. Loads of mulch (fallen leaves, cowdung, etc) served as the fertiliser. Their very first plants were ladies fingers and bottle gourds, whose seeds they planted in the red soil that they had layered the land with. “My father (Girdhar) bought the land for my uncle who wanted to turn to nature and leave his business and city life behind.”Ī post shared by The Chlorophyll Estate it tough? “Yes, it was,” says Keyur, adding, “However, we discovered that when you nurture the soil year after year, the flavour, the fragrance and the yield of the produce improve exponentially. “Our story is not just about Nishit and me, but about two brothers across two generations,” Keyur says, referring to his father and uncle who laid the roots of this project in 2007. But for the Barad brothers, the entire project is rooted in family. While the farm and the surrounding food forest have earthy notes to them, the farmstay’s facade of wood, cane, ceramic, glass, metal and stone is in a luxurious contrast. He clarifies that it took him and his brother Nishit (41) 15 long years of “toil, sweat, time, savings and sheer perseverance” to create this.Īcross the three-acre estate in Dahisar village, Manor taluka, the style mutates widely. “ This transformation was not an overnight one,” points out Keyur Barad (38) and one-half of the entrepreneur brother duo who spearheaded this project. That this place - with its fields of Italian basil, mulberries, stevia, and rose apples - is just an hour’s drive from the big city is almost unbelievable. One would swear that time ticks at a slower pace here and the sky is definitely a brighter blue.
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