From growing organic vegetables on his PG terrace to building a Miyawaki micro forest in Tamil Nadu, this engineer now clocks ₹2Cr annually

Since childhood, Shihab Kunhahammed, the co-founder of Kilukka Farms, has been deeply influenced by his grandmother’s philosophy of planting trees for the benefit of future generations and the ecosystem. 

He grew up watching her plant trees tirelessly, and the values she instilled in him stayed with him even when he moved away from his native district, Mallapuram, Kerala, to work in Bengaluru’s IT sector.

Along with his friends, he cultivated vegetables on his PG rooftop, including tomatoes, chillies, carrots, and bitter gourd, using cow dung manure. They eventually sold the produce to their PG mates and neighbours. 

In 2015, his passion evolved into a larger vision when he moved to Shoolagiri, Tamil Nadu, to establish Kilukka Farms within the Sanctity Ferme Community.

“In IT, maybe your manager or your product owner will praise you. But if you plant a tree, your next generation and other creatures will praise you. That is the energy,” Shihab tells Startup Pedia in an exclusive interview.

Located in a region that initially faced drought-like conditions and harsh sunlight, Kilukka Farms was developed as a “food forest” rather than a conventional monoculture plantation. 

Today, it stands as a model for agro-tourism and sustainable living, focusing on experiential farm stays and biodiversity conservation rather than only commercial crop production.

About the Co-Founder of Kilukka Farms, Shihab Kunhahammed

Shihab Kunhahammed hails from a traditional farming family in Malappuram, Kerala. His father spent 40 years working as a date farm consultant in the UAE. 

Shihab completed his Bachelor of Technology (B.Tech.) at MES College of Engineering, Kerala, in 2010. In 2011, he moved to Bengaluru to join the software industry and spent nearly 10 years working with companies such as SourceN, BMS Innolabs, and ITC Infotech.

In the same year, while playing cricket at a local ground, he noticed piles of cow dung going to waste and decided to put them to use. 

Along with his childhood friend Muneer, he carried the manure to their PG rooftop terrace and started a vegetable garden using 150 grow bags.

"When I moved to Bengaluru, I did not have any opportunity to do farming. I was living in the concrete jungle, so I decided to start farming on my terrace with a couple of my friends," he says.

In 2014, Muneer and Shihab launched the Krishi App, an organic farming guide in Malayalam. The app gained popularity and was featured on the Asianet programme Kannadi. 

In 2015, the news feature caught the attention of Baiju CK, Director of Sanctity Ferme, who was looking to build a farming community. As a result, Baiju contacted Shihab and offered five acres of land to construct a farm.

From 2015 to 2020, he worked his IT job during the week, and on weekends, he drove 80 km to Shoolagiri, Tamil Nadu, to work on the land.

In 2021, he finally quit his corporate job to run Kilukka Farms full-time.

Also Read: This Odisha couple joined hands with 1k+ farmers to turn ‘inauspicious’ banana waste into pickles, jam & papad, clocked ₹2.5 Cr in FY25

Initial Challenges and How Shihab Overcame Them

In 2015, when Shihab arrived in Shoolagiri, the region was facing a drought that lasted until 2018. Early attempts to grow vegetables resulted in losses due to logistics and water scarcity.

"Initially, there was no available reference for establishing a fruit forest. Between 2015 and 2018, we faced a severe drought alongside challenges in pest management and supply," Shihab tells Startup Pedia.

To overcome this, Shihab conducted extensive research. He studied the Japanese Miyawaki method of afforestation and adapted it to fit local costs and the climate. 

He also shifted his strategy by focusing specifically on mangoes and jackfruits. He addressed his knowledge gap through trial and error and by studying agricultural resources online.

A fruit forest is a sustainable, low-maintenance, and designed ecosystem that mimics a natural forest to produce food.

During the early stages, Shihab, his wife, and their 10-month-old daughter lived in a simple tent with a small washroom during weekend visits.

"Although my wife didn’t initially have an interest in farming, she supported me wholeheartedly out of respect for my passion. Today, she is the chef at Kilukka Farm, where she curates unique food experiences for our visitors," Shihab tells Startup Pedia. 

Investment and First Growth

Through a collective effort, Shihab and his friends invested approximately Rs 1.5 crore from their savings to purchase the land and develop infrastructure. 

Their strategy was to plant trees before building; they planted 80 varieties of saplings and monitored them closely. Once the greenery took root, they began constructing cottages.

The land value has since increased from around Rs. 55 per sq. ft. to over Rs. 500 per sq. ft. Today, revenue comes from crop production, land appreciation, farm stays, and food festivals.

Also Read: Once Lost His Farm to a Cyclone and Battled Spondylitis, Now This Farmer is Cultivating Value-Added Oyster Mushrooms; Earns ₹9L Annually

About Kilukka Farms

Kilukka Farm is located in Shoolagiri, Tamil Nadu, on a 5-acre plot.

Primarily, it operates as a food forest, designed to integrate sustainable living with hands-on education.

The farm cultivates around 100 varieties of edible plants, including mango, jackfruit, different types of tubers, etc 

Its eco-architecture uses natural, breathable materials such as mud, bamboo, wood, thatch, and interlocking bricks, ensuring minimal use of cement.

The farm follows a regenerative farming and food forest model inspired by Miyawaki plantations. 

"The Miyawaki method is an afforestation technique invented by Japanese botanist Akira Miyawaki. We are not blindly following this method; we adapt it based on location, rainfall, and cost-effectiveness," the Tamil Nadu-based farmer tells Startup Pedia. 

It uses high-density planting techniques to support the rapid growth of micro-forests and follows a closed-loop system where soil health is prioritised through composting, mulching, and natural water management.

Kilukka Farm offers guests ecological experiences that are difficult to find in cities. Accommodation options range from mud houses and aesthetically designed houses to luxury stone bungalows. 

The farm also serves as an education hub, conducting regular workshops and internships on Miyawaki forest building, food forest design, and many more nature curate workshops like bird watching, soap making, and kalari workshop.

Guests can also enjoy guided walks, trekking, birdwatching, and farm-to-table dining featuring fresh organic ingredients harvested directly from the farm.

Business Model and Distribution Channel

Kilukka Farms follows a B2C model. By inviting visitors to the farm, they reduce logistical costs and eliminate middlemen. 

The farm's architecture uses natural materials like mud, bamboo, and thatch, ensuring minimal use of cement. The team is committed to soil regeneration, water conservation, and promoting sustainable farming practices.

The farm follows a regenerative food forest (polyculture) model and uses adapted Miyawaki-inspired methods instead of monoculture farming. 

Mango is the primary commercial crop due to its suitability for the local climate, supported by secondary crops like jackfruit, avocados, coconuts, mulberries, papayas, and conservation tubers such as yams and purple yams.

Most produce is sold on-site through pre-scheduled visits and farm festivals, where customers purchase directly from the source.

Also Read: This 27-YO GenZ from Goa Turns 25-Acre of Barren Land into Organic Farm, now Inspires Students through Agrotourism, Clocks ₹2 Crore Annually

Pricing and Annual Revenue

In terms of output, the farm produces approximately 1,000 kg of mangoes annually, which are sold starting at Rs.150 per kg. 

Other crops are priced based on season and demand. For instance, bananas, available year-round, sell at around Rs. 100 per kg, while jackfruit is priced between Rs. 200-500 per kg, and Guava sells at approximately Rs. 120 per kg.

Since 2021, the farm has hosted over 1,000 guests through word of mouth and referrals. Premium cottages such as Rollinia and Ficus are priced at Rs.9,500 + GST per night, while mid-range rooms like Macadamia cost Rs.5,500 + GST per night. For budget and group travellers, mud house stays start at Rs. 1,500 per head, and tents are priced at Rs.3,999 per person.

"Whether it's by starting a nursery, creating experiences, training people, or conducting sessions, all these are ways to sustain the business," Shihab says.

Kilukka Farms also operates as an educational hub. Full-day food forest workshops are priced at approximately Rs. 1,770 per adult, including meals. 

Founder Shihab Kunhahammed has conducted over 100+ workshops, covering topics such as Miyawaki plantation methods, composting, and food forest design.

The annual revenue over the last three years (FY23, FY24, and FY25) has remained in the range of Rs. 1–2 crore.

Future Goals

Kilukka Farms is planning to expand its workshop program across India. They curate immersive experiences, including food and hands-on learning, in any space where people own land. 

Their goal is to ensure a minimum attendance of 20 participants per workshop, making these events accessible nationwide.

In addition, Kilukka is partnering with rural villages to transform privately owned land into sustainable farm stay experiences. 

By 2030, they aim to establish these regenerative spaces all over India.

They are also exploring opportunities to acquire land to create new hubs where people can invest, learn, and participate in sustainable farming and ecological restoration.

“In urban life, you either go to a movie or a shopping mall. But when you are growing a food forest, every day is new: new blooms, new flowers, new fruits, and new experiences. You are benefiting not just yourself, but also your next generation and other creatures,” the Tamil Nadu-based agripreneur concluded.

Also Read: Friends Called Him Crazy for Quitting Merchant Navy Job to Start Mushroom Farming; Today This Kerala Man Has Built ₹2 Crore Turnover Biz