Just before sunrise, Das Sreedharan steps out of his bungalow at the Rasa Gurukul on the banks of the Chalakudy river, 33 km from Kochi. He climbs onto a bullock cart. As it starts moving, he leans back and inhales the fresh air. “On a bullock cart, you are moving at the pace of nature,” he says. “You can feel the rhythm of the animals. I’m reminded of my forefathers and the life they led.”
There are rabbits and hens running about. But the big charm is the nearby river. “When you sit on its bank, it is so silent, you can hear the gurgling of the waters. It is very soothing,” he says.
The Rasa Gurukul farm retreat is set in 25 acres with four cottages and 16 double rooms. Here, vegetables are grown organically, including traditional Kerala rice, tapioca, bitter gourd, beans, black pepper, turmeric and sugarcane. “For cultivation, we use ancient methods like cow dung,” says Sreedharan.
“We avoid chemicals and fertilisers. As a result, there is a good yield, it is healthy and cost-effective.”
Sreedharan encourages visitors to immerse themselves in the local milieu. They learn yoga, make mats and bronze vessels, get a massage at the Sri Subramania Ayurveda Health Clinic and learn a bit of Mohiniyattam and other traditional art forms.
“There are cottage industries like blacksmiths, a pottery and weaving unit, a coconut oil mill, and a craft section where bags are made from banana fibres,” he says. “Visitors are encouraged to participate in these activities.
But for Sreedharan, who runs three Rasa restaurants in London, the primary focus is on food. “Indian food, which is 5,000 years old, has one of the unique cuisines in the world,” he says. “Nobody uses pure spices the way Indians do. And they are all so therapeutic.”
For example, turmeric is an antiseptic, which purifies blood and fights cancer. “Ginger is soothing for a sore throat. Black pepper helps in combating colds and fevers, while mustard alleviates arthritic pain and stimulates hair growth. Our spices have always strengthened the immune system,” explains Sreedharan.
For him, the main aim is to foster the power of long-established cooking. “I want to develop a system whereby we can protect traditional food and culture,” he says.
One of the ways is through the annual Kerala Food Festival, which Das holds every September in London. He also goes to schools to inspire children and teachers to keep their faith in home cooking.
On September 9, he plans a 24-hour non-stop harvest festival. There will be a demonstration of how rice is harvested from the seed to the grain. Apart from that, there will be games, folk music and dances of the harvest season. “It’s a mission,” he says with a smile.