Complete Farm Stay for you.....

Malvan is one of the most important town in the Southern Konkan region of Maharashtra. The importance begins with history of Maratha Empire wherein Chhatrapati Shivaji built the famous fort of Sindhudurg here. Besides this Malvan is also centre for fisheries and farm products. The city shows glimpse of its cultural heritage in many ways in the temples around, in the forts around and also in the Malvani theatre.
Devbaug, Karli RiverBack Waters
Approximately 12 kms from Malvan, in the south direct ahead of Tarkarli is the village of Devbaug. Here, Karli river meets sea and the back waters host amazing flora and fauna. The beach here is not really big. There are small boats and houseboats available here to take you on backwater tour. On the other side of river in the south direction are Nivati and Bhogwe beach. These beaches are virgin and very beautiful. Going there can be a nice one day trip. On a clear day one can see Vengurla rock in the sea towards south, this island is made of red colour rock and hence is also called Burnt Island.
Optional Activities
Following activities can be arranged according to the prevailing conditions and availability.
1. Mountain Camping can be arranged from our side but on your risk and money.
2. Night camp fire for cold evening.
3. Bird watching in early morning hours.
4. Trekking and various adventures activities can be arranged at your risk and money.
5. Visit to waterfall in rainy season.
"Malvani Food"
Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Although Malvani Cuisine is predominantly nonvegetarian, there are many vegetarian delicacies. At Sindhudurg district on west coast of Maharashtra.
Malvan being a coastal area In Konkan, it has its own distinct way of cooking food. The Malvani cuisine uses Coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.Konkani cuisine has two styles of cooking, Konkanast Brahmin Cuisine which uses few spices and is more coconut based, and the spicy nonBrahmin version. A little further inland, the Konkan cuisine has peanuts, sesame and coriander as the main spicing agents.
The food has a lot of coconut in it and Masalas that have mainly red chillies and coriander. Konkan food uses 'Kokum' a deep purple berry that has a pleasing sweet and sour taste and raw mango as souring agents along with tamarind and lime.

The Konkan food also has a version of 'Garam Masala' called bottle Masala, which has about ingredients powdered together. Konkan food also plays on textures. Many dishes use coarsely ground Masala that one can feel with one's tongue to give the food a different feeling.
Most of the Chutneys and Masalas are being hand ground, as it is believed that machines cannot give the same quality as using the grinding stone. Konkan cuisine also uses a lot of charcoal grilled onions. These onions are either used chopped or ground along with Masalas after being grilled. This gives the food a very interesting smoky flavor. Of course, coconut is also liberally used in various forms such as raw grated, fried grated, coconut paste and coconut milk.