The orchard borders a deodar reserve forest at 6500 ft. It was planted by Devanshe’s grandfather between 1936-39. At that point there were mostly English apple varieties like pippins and pearmains, red and golden delicious, granny smith, along with pears, plums, peaches, persimmons as well as walnuts and almonds. Now, with climate change and less snowfall, the focus has shifted to newer low chill apple varieties and on hardier drought resistant fruits like pears and plums. The fruit surplus is used to make preserves, chutneys and fruit wine. They also make cheese and mutton sausages Both are learning to be Himalayan farmers, and Michael does his best at bodging generally. Both share a love for nature, hand crafted artifacts, theatre, poetry and music.

Host

After a decade in Japan, Michael and Devanshe moved to Himachal in 2016 to restore her family’s neglected orchard. Transforming part of it into a farmstay, they now offer warm hospitality along with artisanal cheese, sausage, and sourdough workshops, as well as yoga and art retreats.

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