The hotel is located in Thekkady near Periyar National Park in Kerala. The hotel is located

• The nearest airport is the Cochin International Airport around a 4-hour drive, while the nearest town and railhead are Kottayam.
• Electric cycles can be hired at the hotel to explore the nearby hills and spice plantations.

The cottages are inspired by the indigenous homes of the local Mannan Tribe and seamlessly blend into the beautiful natural surroundings.  The naturally cooled rooms are devoid of artificial air-conditioners or television, the emphasis here is on natural materials, local handicrafts, and fresh forest air. The thatched cottages exude a sense of simplicity with just the right combination of select creature comforts. The Spice Garden Cottage and the Deluxe Cottage with a private garden come with breezy, sun-dappled private porches and use upcycled furniture in the rooms.

The restaurants serve regional and International cuisine. At the specialty restaurant, 50-Mile Diet, gourmet dishes are served with ingredients sourced within a 50-mile radius. The Tamarind Restaurant heroes the incredible local produce that is indigenous to the region like the Karimunda black pepper in their regional and international menu. The Woodhouse lounge bar, with walls adorned by photographs and other memorabilia, is set in the former residence of the first ranger of Periyar Reserve Mr. A. W. Woods

The Ayurveda center offers a range of herbal massages and therapies for complete relaxation. The hotel also has a pristine outdoor pool under the shade of a majestic tree.

There is a vast menu of activities to choose from: guided spice walks and masterclasses on Kerala cooking to paper making and eco-tourism programs and treks conducted by the Periyar Reserve.  Nature enthusiasts can visit the Tiger Club where the resident naturalist will decode the flora and fauna of the Periyar region including all the forest experiences and guided treks into the reserve forest. The Club also features an extensive library with books and wildlife documentaries.

Guests can also visit a nearby spice plantation followed by a visit to a spice shop to pick up fragrant spices grown in the region. Other experiences include making your own paper, naturalist-led walks, and a master class on the local spices and traditional Kerala cooking.

The hotel utilizes solar energy for most of its power requirements and manages all waste in-house with vermicompost. The in-house organic garden managed entirely by the local community reduces the hotel’s footprints by reducing its food miles. To protect the environment, only reusable glass bottles are used for drinking water. The water is scientifically purified and packed into sanitized glass bottles.  All the in-house stationery, notepads, and paper garlands that guests are greeted with are made using recycled paper at the hotel. The hotel fosters a spirit of community by employing locally and engaging with the local community for supplies and services including the members of the Mannan tribe who thatch the indigenous roofs every year.