Our farm · since 1962
Four generations. One stubborn belief — the old way is the right way.
From a 12-acre plot of heritage Khapli wheat in Bathinda to a network of organic family farms across India, our farm has stayed quietly committed to ancient seeds, slow methods, and honest food.
Started by a grandfather who refused to switch to hybrid seed.
In 1962, when the Green Revolution was sweeping Punjab, Sardar Sidhu Singh refused to plant the new high-yield wheat. He kept saving his Khapli seed every season. Today, his great-grandsons run the farm — and three generations later, that same seed is still in our soil.
We've grown from one farm to a small co-operative of like-minded organic farms — in Punjab, Maharashtra, Karnataka, and Meghalaya. Every farmer in our network is paid above-market, farms without chemicals, and saves their own seed.
Shop the farmOld science, deep soil.
Five rigorous practices we still follow — none of them new, all of them effective.
Heirloom seed saving
Every season's healthiest plants are tagged, harvested separately, and dried in clay mitti pots.
Crop rotation
No field grows the same crop twice in a row. Pulses, cereals, and millets share each plot through the year.
Panchagavya & jeevamrutha
Cow-based foliar tonics that nourish the plant and deter pests, the way our grandparents made them.
Sun-drying
Chillies, turmeric and grains are sun-dried — never chemically dried — to preserve oils and aroma.
Intercropping
Nitrogen-fixing pulses planted between cereal rows feed the soil without synthetic urea.
Stone milling
Cool-running granite chakkis preserve the wheat's germ and natural oils. Every order is milled fresh.
Where Sidhu Farm grows.
Five regions, each chosen for what it grows best.
Punjab
Wheat, barley, mustard, jaggery
Maharashtra
Khapli wheat, jowar, multigrain blends
Karnataka
Byadgi chillies, ragi
Meghalaya
Lakadong turmeric
Tamil Nadu
Brown and red rice from the Cauvery delta
