Why would they name a farmhouse ‘Pathayappura ‘? As I pondered over it, the bus came to a halt. ‘Madikkee, Madikkee!’ called out the conductor. Ensuring we had our tripod and camera bag, we stepped down .
Expecting greenery and lush landscapes, we were instead greeted by solar panels and scorching heat. Convincing myself that this was part of the adventure, I called Prasanna techar.
‘Have you reached the bus stop?’ she asked. pathayappura is near to the bus stop . only a five minutes to walk . she said. after a long walk finally we reached there.
‘Was it a lengthy trek?’ Teacher asked with a smile. ‘Not much,’ we chuckled back. Since we had arrived early, she suggested we start with tea, to which we gladly agreed. The spread included puttu, prawn curry, and appam. One cannot miss praising her culinary
After the hearty meal, we stepped out and learned that the farm stretched across 30 acres. When Prasanna Teacher retired on May 31, 2021, after 33 years of teaching, there was a huge question in her mind. ‘What next?’ and the answer was Farm pathayappura .
During the COVID lockdown in 2020, Teacher and her family were in Kanhangad. They participated in online classes organized by the Responsible Tourism Mission, where they learned about farm tourism and homestays in detail. This inspired them to start something of their own. After securing the necessary licenses, they began their journey into farm tourism.
Spread over 30 acres, the farm boasts cows, goats, poultry, and even fish farming. Guests are treated to meals made entirely from produce grown on the farm itself. ‘We never need to buy vegetables from outside except carrots and potatoes,’ Prasanna Teacher mentioned.
To prepare lunch, Teacher excused herself, and Abhiram, the farm manager, took over as our guide. He gave us a detailed tour of the farm.
We started with the fish pond, where a worker was catching fish for the day. Laughing, he greeted us as he placed large fish into a bucket.
Next, we headed to the zip line. Although a little apprehensive, I gave it a try. Prasanna Teacher’s words resonated in my mind: ‘Our goal is to give every tourist the best experience ‘ And they truly live up to it.
The warm hospitality of Prasanna Teacher and her husband leaves a lasting impression. Combined with the stunning views of the farm, the experience feels like stepping into another world.
Here, meals are cooked using Rakthashali rice, an indigenous variety grown on the farm, paired with fresh, homegrown vegetables. The spread is as delightful as it is healthy.
The farm offers a variety of experiences, including a Miyawaki forest, fish ponds, a park for children, adventurous activities like a zip line, boat rides, farming activities, and even a glass bridge. Just as a granary preserves essentials, the 30-acre Pathayappura preserves every element of nature, cared for meticulously by Prasanna Teacher and her husband.
Content Highlight: Farm pathayappura under responsible tourism