Eco-Friendly Homestay near Nainital
Host Anil Cherukupalli was riding pillion on a local acquaintance’s bike when he first arrived at the parcel of land that would become Fagunia, his home and homestay. He was hanging on for dear life, trying not to look down at the steep valley. He’d been informed that the property was in the isolated hamlet of Faguniakhet, and that the road leading there was unpaved and impassable by car. It was, however, love at first sight when he turned the corner and found himself at the plot. By 2021, Cherukupalli and his spouse Aditi Pokhriyal had left their corporate positions in Delhi to live on that exact piece of property. They woke up to clear sky, verdant forests, and valley vistas in place of bustling roads and pollution.
About the homestay
The three-bedroom homestay Fagunia is situated atop a hill’s natural curves. This indicates that the home is positioned on several levels in order to preserve and protect the land’s natural slopes. Cherukupalli and Pokhriyal recreated the design of the house, which once stood there and belonged to a local farmer. As a result, everything is fashioned from repurposed stone and wood, and the rooms are small for greater insulation in the winter. As Cherukupalli states, “from the smallest bolt to the biggest piece of furniture,” everything in the house has been selected by the hosts. “When we were building the house, we couldn’t find an architect who was willing to come to this remote location,” he claims. “Well, we pretty
With three stories and rooms named for local birds, the house is very spacious. Located on the lowest floor, the Starling and Sparrow rooms include ensuite bathrooms and two single beds apiece. The Barbet Suite is divided into two floors: an attic room with two floor mattresses above and a spacious sitting area and master bedroom below. The living area extends to a private balcony with expansive views of the valley and features a fireplace. There are ceiling fans and heaters in every room; air conditioning is usually not needed in these areas. Warm water bottles with hand-knit woolen covers are available upon request.
About the hosts
While Cherukupalli was employed at the World Wildlife Foundation in Delhi, he got to know Pokhriyal. While Cherukupalli has a background in molecular biology and chose to engage with animals, Pokhriyal was a professional in advertising before deciding to enter the development field. Prior to becoming a photographer and filmmaker for WWF, he volunteered with the Hyderabad-based butterfly conservation organization and the birding group. Their work brought them to the Bharatpur bird sanctuary, the Lansdowne hills, and the Ganga riverbanks. Together, they traveled to locations like Munsiyari, where they stayed at homestays and relished the warmth and particular attention from their hosts. It was there that they discovered their mutual love of the mountains.
They started spending nearly every weekend at their own house, Fagunia, in the hills after they built it. In 2018, they started having visitors before deciding to move. They spent eight months living and working in Fagunia after the epidemic struck in 2020, and they relished every second of it despite the difficulties of power outages and water shortages.
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The food
A vast array of vegetables, herbs, and fruits, such as turmeric, ginger, tomatoes, bok choy, lettuce, basil, chives, sage, lemons, strawberries, mulberries, figs, kafal (Himalayan bayberry), and hisalu (Himalayan raspberry), are grown on the couple’s on-site farm at Fagunia, where they spend their days tending to it. Currently, they are also testing out cultivating lentils and millets locally. Sustainability is a top priority for both Cherukupalli and Pokhriyal, who are now in the process of turning their house entirely solar-powered. After this, any extra electricity produced at Fagunia will be sent back into the grid and initially delivered to the village of Faguniakhet.
In observance of Hyderabad, the hometown of Cherukupalli, the menu features a combination of regional Pahadi and North Indian cuisines as well as some South Indian fare. Pokhriyal, who is originally from Kotdwar in Uttarakhand, makes desserts like jhangora kheer, made with barnyard millet, and chhoi, made with jaggery, wheat flour, and fennel, as well as dishes like Pahadi dal and rajma, bhat ki churkani, gahat dal paratha, chainsu, and jakhya aloo. Certain recipes are seasonal, such as fiddlehead ferns and wild figs stir-fried. Additionally, Pokhriyal makes bread using regional ingredients like beetroot and stinging nettle. Of course, there are also fresh fruits and berries from the farm, as well as wood-fired pizzas baked in a handmade Tuscan-style pizza oven.
How to spend 48 hours at Fagunia
Cherukupalli quips, “We love saying that the best thing to do at Fagunia is nothing.” Take a seat with a book in the garden, unwind in a tiny nook behind a kafal tree, or help out on the farm. You may also lounge on the balcony and take in the view of the valley. If you feel like venturing outside, hike for three hours to the nearby local deity’s temple situated atop a mountain. Go on a daylong hike down the valley to a river that will pass by numerous local houses and farms, if you’re up for the endeavor. But the best way to fully enjoy your homestay is to spend time at their place and live like they do.
Address: Fagunia, 40 Faguniakhet, Bajoon, Uttarakhand
Website: Fagunia – Nainital Homestay and Farm
From Rs4,999* per person per night, inclusive of vegetarian meals (non-vegetarian meals at an extra charge), for a minimum of four people.
