By Mary Andom

Solitude Farm cafe is nestled in a garden oasis with brightly colored flags with printed prayers. The smell of frankincense incense, curried veggies and banana perfume the air. A British man named Krishna greets us and tell us to stand in a circle. He is wearing a saffron-colored head wrap, a green Brazilian t-shirt with khaki baggy shorts and no shoes. “Ok, take off your chappels,” he said. After all Krishna doesn’t wear shoes you can tell by the red dirt coating his nails. Krishna handed us dirt-caked baskets. “Today, you are going to harvest your lunch,” he said. Some AUP students looked pensive while others beamed with excitement. I was in the second camp. Krishna led the group of students into the forested garden. The shade of the trees allowed pockets of sunshine to beat down on us. The warm, squishy cool mud went in between our toes. Centipedes crawled and I avoided each one like a mini-landmine. Solitude Farm is an organic permaculture farm with six acres of a myriad of tropical fruits, vegetables, herbs and millet crops. The crops are indigenous and are harvested using ancient Tamil farming techniques without pesticides or chemical fertilizers. “Mary, give me your basket,” he said. A sunshine yellow lemon the size of his palm is in my basket. “These are like hand grenades,” he chuckled.

He picked a leaf and crushes it in between his fingers. “This smells better than any Yves Saint Laurent perfume,” he said confidently. “And its all mother nature.” He passed the muddled leaves among the students, before it reached my hands the lemon herbaceous perfume wafted in to my nostrils. I couldn’t stop smelling my hands. “This is the butterfly pea flower, it is used in teas and it is a healing medicine for the hormones,” he said. He popped the flower in his mouth like a piece of candy. We each ate one. The flower tasted like a crunchy sweet pea. Krishna is very passionate about farming, for 33 years he has learned organic farming practices from around the world. Even though the tour lasted an hour time slowed down as we snaked around the tropical garden full of delicious treats. “I want to convince people by their palate, not their brains,” he said. “This herb is great for salads, it has a mushroom flavor and a delicate texture,” Krishna said passing it among the group.

We placed the leaves in our baskets. It is one of the reasons why I’ve visited the farm to table cafe on multiple occasions during my one month stay in Auroville. My tongue has convinced me that this type of food can be flavorful, simple and delicious. A group of Tamil ladies in brightly-hued saris chopped pumpkin on a cutting board placed on a straw mat. Another woman in her 60s with muscular forearms chopped a vegetable I have never seen or tasted in my life. It looked somewhat like sugarcane or bamboo. The white fibrous vegetable is chopped in coins and rinsed. As a team we gathered the wild spinach, lemons, flowers and placed them in a communal bowl to assemble a green papaya salad. It was amazing to taste the fruits of our table under the shade of a leafy green tree. Solitude Farm Café also serves meals made from fresh, locally grown produce, including vegan thalis, salads, smoothies, and seasonal dishes. This experience has left an impression on my heart and stomach. I’m in solitude.