A Residential Learning Experience Rooted in Nature
A Residential Learning Experience Rooted in Nature
STAY
STAY
Spread across approximately five acres in Adhoi, Barara, Haryana, Nature Labs offers a residential campus with 32 rooms and a stated student capacity of up to 128. With dining and washroom facilities, along with medical and safety arrangements, the campus supports residential educational programmes in a natural, community-oriented setting. Residential educational programmes give students more time to engage with practical learning, develop social skills and experience different ways of living. In line with the experiential and vocational learning vision of the National Education Policy (NEP) 2020 and the Government of India's Guidelines for 10 Bagless Days, Nature Labs provides opportunities to connect classroom concepts with nature, farming, traditional crafts and rural life. A place to learn, live and grow together, where every day brings opportunities to explore, connect and discover. A place to learn, live and grow together, where every day brings opportunities to explore, connect and discover.
A place to learn, live and grow together, where every day brings opportunities to explore, connect and discover.
A place to learn, live and grow together, where every day brings opportunities to explore, connect and discover.
Spend a day understanding the journey from soil to plate — planting, harvesting, cooking and sharing a meal together in the village kitchen.
Seed · Soil · Farm · Harvest · Kitchen · Meal.
SIGNATURE EXPERIENCE
FROM SOIL TO PLATE
Stage 1 — From Soil to Harvest
Every meal begins long before it reaches the plate. At Nature Labs, students explore organic farming, permaculture, seasonal produce and mushroom cultivation to understand how soil, water, biodiversity and responsible farming practices shape the food we eat. Students experience the relationship between nature and nourishment firsthand. They discover how growing food is an everyday part of rural life, building an appreciation for the land, the people who cultivate it and the resources that sustain us.
Stage 1 — From Soil to Harvest
Every meal begins long before it reaches the plate. At Nature Labs, students explore organic farming, permaculture, seasonal produce and mushroom cultivation to understand how soil, water, biodiversity and responsible farming practices shape the food we eat. Students experience the relationship between nature and nourishment firsthand. They discover how growing food is an everyday part of rural life, building an appreciation for the land, the people who cultivate it and the resources that sustain us.
Stage 2 — From Harvest to Ingredients
What happens between harvesting a crop and preparing a meal? Students explore traditional food processes, from grain to flour, while discovering how fresh ingredients are transformed for everyday cooking. Our cow shelter offers an opportunity to understand the role of dairy in local livelihoods, including the production of fresh Loni Ghee and other dairy products. Students are also introduced to composting, bio-enzymes and biogas to explore how organic waste can be put to use and how food systems connect with sustainability.
Stage 2 — From Harvest to Ingredients
What happens between harvesting a crop and preparing a meal? Students explore traditional food processes, from grain to flour, while discovering how fresh ingredients are transformed for everyday cooking. Our cow shelter offers an opportunity to understand the role of dairy in local livelihoods, including the production of fresh Loni Ghee and other dairy products. Students are also introduced to composting, bio-enzymes and biogas to explore how organic waste can be put to use and how food systems connect with sustainability.
Stage 3 — From Ingredients to a Shared Meal
The journey culminates in the kitchen, where students participate in preparing vegetarian, sattvic-inspired meals using available local produce and traditional ingredients. Through guided cooking experiences, they discover how grains become flour, how ingredients come together and how food traditions reflect the culture and everyday lives of local communities. At our mud kitchen, students move from observation to participation, developing practical life skills, food awareness and respect for the effort behind every meal.
Stage 3 — From Ingredients to a Shared Meal
The journey culminates in the kitchen, where students participate in preparing vegetarian, sattvic-inspired meals using available local produce and traditional ingredients. Through guided cooking experiences, they discover how grains become flour, how ingredients come together and how food traditions reflect the culture and everyday lives of local communities. At our mud kitchen, students move from observation to participation, developing practical life skills, food awareness and respect for the effort behind every meal.