Rice of the land

Wayanad formerly known as “Vayal naadu”( the land of paddy fields) has an age old tradition of rice cultivation . Ganthakasala or the rice of the land known for its aromatic sandal wood fragrance, soft texture, healing power, easy digestibility and moreover incredibly delicious taste is an integral part of the history and culture of Wayanad.

Massively popular for its use in desserts and “ghee rice” ( a local rice delicacy) Ganthakasala was awarded the geographical indications status in 2010. The Aromatic Wayanad rice varieties are unique as certification is under the category given to a “farming community”. The organic system of traditional rice cultivation in Wayanad is eco-friendly. This variety which has been in cultivation in Wayanad for many centuries is inherently resistant to pests and diseases owing to thin and tall stature of plants. Cultivation of Ganthakasala rice is noted in the age-old Malayalam book written on basis of old verbal recitation in Malayalam called Krishi Gita. Kanji made of Ganthakashala Rice is locally known as Food of Gods.

At After the Rains as part of our initiatives to protect and preserve, the Ganthakasala is planted in the resort every season. The season of harvest is from December to January and according to the local belief, “ thudi” (traditional drums) is beaten in rhythm at the point of harvest for a positive vibe and to celebrate the process.

Wild Spinach -Spreading nutrition through ages

Apart from being a super food with tons of nutritional value, this dark green, leafy vegetable is also a staple diet in the region. Used in salads, main courses or in soups, the taste of wild spinach is unique. What makes wild spinach different is its strong character and the  nutritional quotient it offers. A great source of protein, iron, vitamins and minerals, it is good for skin, hair and bones. Though not as sweet nor as juicy as common spinach, it offers a greener and earthier flavour.