Savouring Nature’s Delights: A Journey Through Vaksana Farms’ Fruit Orchards

In the heart of Vaksana Farms lies a hidden treasure trove—a lush expanse of fruit orchards bursting with the vibrant hues and tantalizing flavours of nature’s bounty. Here, amidst the verdant foliage and sun-kissed trees, guests are invited to embark on a sensory journey, savouring the sweet delights of mangoes, lemons, and ice apples that flourish in abundance. Join us as we explore the orchards of Vaksana Farms, where every fruit is a testament to the farm’s commitment to quality, sustainability, and the pure joy of farm-to-table living.

Mangoes: The Jewel of Summer

As the sun reaches its zenith and the days grow long, Vaksana Farms’ mango orchards come alive with the golden glow of ripening fruit. From the prized Alphonso to the fragrant Kesar and the tangy Totapuri, each variety offers a unique blend of sweetness, aroma, and succulence that captures the essence of summer in every bite. Guests are invited to wander amongst the swaying branches, plucking ripe mangoes straight from the tree and revelling in their juicy goodness. Whether enjoyed fresh, blended into smoothies, or transformed into delectable desserts, mangoes are a true delight for the senses at Vaksana Farms.

Lakshmi Paati and Kasthuri Ammal, following the traditional method, infuses her Sour Neelam Mango Pickle with love and patience, adhering closely to techniques passed down through generations.

She starts by meticulously selecting the ripest and most sour Neelam mangoes, ensuring they’re thoroughly washed and dried to remove any impurities. With skilled hands, she cuts them into generous chunks, retaining the outer layer of the seed for added flavour.

The spice mix, a crucial component of the pickle, is prepared with precision. Lakshmi Paati and Kasthuri Ammal roasts mustard seeds and fenugreek to release their aromatic oils before grinding them to a fine powder. This mix, combined with white rock salt and fiery red chilli powder, forms the heart of the pickle’s flavour profile.

In a broad vessel, she carefully layers the mango pieces, generously coating each layer with the spice mix to ensure uniform flavour distribution. Alongside the mangoes, she adds whole garlic cloves and white channa, enhancing the pickle’s texture and taste.

Pouring gingelly oil over the ingredients acts as both a preservative and a flavour enhancer, infusing the pickle with its characteristic taste.

After assembly, the pickle undergoes a patient curing process, allowing the flavours to meld and the mangoes to soften over three days. Lakshmi Paati and Kasthuri Ammal diligently checks and mixes the contents, ensuring each bite bursts with the perfect balance of tanginess and spice.

Once ready, the pickle is transferred into clean, sterilized glass jars, ready to grace the tables of family meals. Stored in a cool, dry place, it can last for months, a testament to Lakshmi Paati and Kasthuri Ammal’s time-honoured recipe and craftsmanship. With each spoonful, one can taste not just the flavours but the tradition and love infused by Lakshmi Paati and Kasthuri Ammal’s hands.

Lemons: Zesty Citrus Symphony

In the citrus groves of Vaksana Farms, lemon trees are laden with plump, yellow fruit offer a refreshing burst of flavour amidst the summer heat. From the tangy Eureka to the fragrant Meyer, each lemon variety brings its unique character to the table, infusing dishes and beverages with a vibrant zest that enlivens the palate. Guests can pluck ripe lemons from the branches, their bright hues and invigorating fragrance signalling the promise of culinary delights to come. Whether squeezed over grilled seafood, mixed into refreshing drinks, or preserved as tangy pickles, lemons add a delightful tang to farm-fresh cuisine at Vaksana Farms.


Lakshmi Paati and Kasthuri Ammal’s preparation of Narthangai Oorgai, known in English as Wild Lemon Pickle, is a culinary tradition infused with care and expertise. Here’s how she goes about making this flavourful delicacy:


Preparation: Lakshmi Paati and Kasthuri Ammal begins by selecting the freshest Narthangai, or Wild Lemons, washing them thoroughly and cutting them into desired pieces. She then combines these with a generous amount of white rock salt, ensuring they are well mixed before transferring them to a glass jar for the salting process.


Sun Drying: The jar of salted Narthangai is placed in the sun each morning, covered with a cloth, and brought inside every evening. This process, continued for a week, allows the flavours to intensify and the lemons to partially dry, enhancing their texture and preserving qualities.


Preparing the Masalas: Lakshmi Paati and Kasthuri Ammal roasts fenugreek and mustard seeds before grinding them into powders. She also grinds red chilies into a fine powder. Combining these with the sun-dried Narthangai forms the flavourful masala mix that will infuse the pickle with its distinctive taste.

Cooking: In a kadai (or wok), Lakshmi Paati and Kasthuri Ammal heats gingelly oil and lightly toasts mustard and fenugreek seeds along with asafoetida for tempering. She then adds the sun-dried Narthangai mixture and the prepared masala mix, along with the juice of wild lemons, cooking it on a slow flame until the flavors meld together beautifully.



Benefits and Origin: Narthangai, or Wild Lemon, is a citrus fruit commonly found in Southern India, particularly in Tamil Nadu. Rich in vitamin C and antioxidants, it offers numerous health benefits, including aiding digestion and boosting immunity. Its tangy flavour and aromatic zest make it a popular choice for pickling, adding zest to meals while also promoting well-being.


Lakshmi Paati and Kasthuri Ammal’s Narthangai Oorgai is not just a pickle but a reflection of her culinary heritage, a burst of flavour and tradition in every bite.

As temperatures soar, Vaksana Farms offers a refreshing oasis in the form of ice apples, also known as toddy palm fruit. These tender, jelly-like orbs are harvested from towering palm trees and prized for their cooling properties and subtle sweetness. Guests can sample the crisp texture and delicate flavour of ice apples, their refreshing juiciness providing a welcome respite from the sweltering sun. Whether enjoyed fresh or incorporated into chilled desserts and beverages, ice apples offer a unique taste of nature’s bounty that is sure to delight the senses.

With practised hands, Lakshmi Paati and Kasthuri Ammal selects the finest gooseberries, plump and tart, from the bountiful harvest that graces Vaksana Farms. Each berry is carefully inspected, washed, and dried, ensuring only the best find their way into the sacred recipe. As she works, her weathered fingers move with a grace born of years of experience, a testament to the mastery passed down through generations.

In a large vessel, she combines an array of spices – mustard seeds, fenugreek, turmeric, and a hint of asafoetida – each carefully measured to perfection. The spices release their heady fragrance, mingling with the sweet scent of gooseberries, as Lakshmi Paati and Kasthuri Ammal gently simmers them over a low flame.

In a world where fast food and processed snacks often dominate the culinary landscape, Vaksana Farms offers a refreshing alternative—a celebration of nature’s abundance in all its colourful glory. Here, amidst the verdant orchards and fragrant groves, guests can savour the simple pleasures of fresh fruit, reconnecting with the earth and indulging in the timeless delights of farm-to-table living. So come, immerse yourself in the sensory delights of Vaksana Farms, and embark on a journey of taste, texture, and tantalizing flavour that will linger long after the last bite is savoured.

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