Organic Farming and Water Harvesting at Govardhan Eco Resort
Organic Farming Water Harvesting System – Shreyas Resort
Shilim Eco Resort
Pune, Maharastra
The collaborative project with landscape architect and architects from US. Our role was to create a sustainable development manual that foucs on on understanding the various landscape type on this 2500 acre landscape and enhance its character through measures for water conservation through gully plugs, dams, ponds and enhancing the quality of wildlife corridor.
Bio-Engineering Workshop at Devanya Hills
Krishna Arup Residence
New Delhi – 2005
As I have grown on the banks of a monsoon streams and experienced the brooklets, streams, rivers and lakes in my home town Kashmir we bring in a natural love and poetics of water in all over projects including this one. Rainwater Harvesting and Storm Water Management were the guiding principles for design. Each drop of water is harvested and eventually finds its way into a detention pond filled with aquatics. The overflow from which is connected to recharge the bore well. In this garden we brought in for the first time in our Northern Indian climates plants that find mention in ‘ayurveda’.
Shreyas Retreat
Bangalore, Karnataka - 2004
This yoga resort is spread over 22 acres in the outskirts of Bangalore city. The landscape was designed to work with natural systems and processes with water as the starting point for master planning and design. A series of detention, retention ponds along with bio-swales were created that additionally served as opportunities for outdoor activities for yoga and recreation. Pavilion and deck were created for the guests near the ponds and in the landscape. The site was a coconut plantation that was suffering from an irreversible disease. Indigenous techniques were applied to improve the soil health and a variety of native trees, shrubs and grasses were planted to enhance the biodiversity. One 25 people can stay at a time on the 22 acre landscape and 5 acres were earmarked for organic farming to supply fresh produce for the kitchen. The guest gets the opportunity to work in the edible landscape as a part of their stay.