PaliGhar, PaliGhar, Kafley Gaon, Lower Echhey, Kalimpong (2026)

Since it’s inception, PaliGhar continues to promote local architecture and craftsmen to support and uplift the livelihood of our local community. The cottages were designed taking inspiration from traditional architectural styles to perfectly blend in the rural landscape. The construction of these cottages included using of mostly locally available resources and mud bricks that were hand-made by local craftsmen. Today, most of these traditional building forms are a dying art and thus, the concept of PaliGhar was to safeguard our rich heritage while providing guests with a real understanding of the rural life. However, we have otherwise not compromised on the quality of comfort for guests that we are well aware of. With only 2 guest rooms for now, we aspire to provide utmost attention to our guests whilst keeping in mind the sustainability of the local resources (land, water, human resource etc). seasonal vegetables, herbs, eggs and milk. Guests may feel free to help in milking the cows, pick seasonal vegetables from the garden, eggs and also join the PaliGhar team in preparing a meal to learn the art of cooking Nepali cuisines. During your stay in PaliGhar, you can indulge in getting hands-on experiences in the fields, visit neighbouring villages, interact with the local community members, indulge in nature therapy and learn more about the rural lifestyle while exploring the countryside. Through activities that have been intricately designed for guests (walks are of different levels, from easy to moderate to difficult, and can be tuned to your needs and preference), you are sure to experience Kalimpong from an entirely new dimension. Some of the activities we offer are listed below:
• Nature walks
• Farming (differs with seasons)
• Village walks
• Riverside picnic
• Spiritual visits
• Cycling
• Cooking lessons

Thus, through PaliGhar, we aim to showcase our love for wildlife, conservation, horticulture & floriculture, travel & hospitality and most importantly, help to protect our roots - the flavours of Nepali heritage, customs, culture and cuisines.

03/10/2026

After a week of dry weather, the river is once again calling. With autumn slowly arriving in the hills, it was the perfect day for the hike down.
And what better time to begin river hiking season than during National Wildlife Week? It's been a good week for wildlife sightings around here. We've watched the Great Hornbills return for winter, spotted a yellow-throated marten crossing the road, and today were treated to a brief but exciting sighting of a Kalij pheasant on our way to the river.
Here's a look at what you can expect on our 4-hour river experience.

01/10/2026

Glimpses from the final day of the Nature Journaling and Botanical Art Course by Himalayan Trust for Natural History Art, which brought some wonderful participants to stay with us. It’s always a wonder seeing nature take shape on paper and of course, to appreciate all the beautiful things being made along the way. HTNHA’s next course starts November 16 for anyone keen to set aside 10 days to slow down, observe and dive deep into the world of botanical art.

31/08/2026

Make hay while the sun shines 🌞😎 ...
The weather has turned around and it's back to being gray and wet. Luckily in between it was sunny and bright, a good time to w**d the paddy crops. So far it looks so good, although our ginger and turmeric plants don't seem to be doing great this year.

Can't wait to see the change in colour in these plants now..

06/08/2026

No Nepali meal feels complete without achaar. In fact, we tend to call almost every pickle or salad achaar, and it’s hard to imagine a dining table in the hills without a few jars of it close at hand. From the iconic bamboo shoot and dalle chilli pickle to radish, garlic, and just about anything that can be preserved, every household seems to have its own collection proudly lined up in a corner of the kitchen.
Achaar is more than just a condiment; it is almost a course in itself. Visit any Nepali home for a meal and you’ll often find an achar spread that rivals, if not outshines, the main dishes. The art of achar-making is taken seriously too, with recipes, techniques, and family secrets passed down through generations. If there were an unofficial competition, the Newar community would undoubtedly be among the strongest contenders for making some of the finest achars.
At PaliGhar, we make enough achar during the chamra sukney gham season—the brief window of sunshine said to be strong enough to dry leather—to last us through the months ahead. This year, however, feels especially rewarding because nearly every ingredient came from home.
The bamboo shoots and mature cucumbers were grown and shared by Ahana’s mother. The tamarillos came from our family home, and the fiery dalle chillies were harvested from our own vegetable garden, which this season seems determined to grow chillies more enthusiastically than almost anything else.
There is something deeply satisfying about bringing together ingredients nurtured by family, friends, and our own land, and turning them into jars of achaar that will accompany our meals for months to come.

achaar

17/07/2026

The journey of the maseeno chamal served to our guests begins here. Every sapling is planted by hand, one by one, in rain-soaked fields that mark the start of a season’s work. This is the story of rice; from field to plate 🌾

18/06/2026

Came across this whilst on a stroll around the farm, usually found after a heavy downpour which we received last night.

Mushrooms of Sikkim 🍄 please kindly correct if the above information is wrong about the heavy rain.

Address

PaliGhar, Kafley Gaon, Lower Echhey
Kalimpong
734301

Telephone

+91 99993 77484

Website

http://www.palighar.com/

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