सोहला फार्म्स
The Farm
Sohla Farms began with a man, a pair of bullocks, and twelve acres of red Saurashtra soil. Twelve monsoons later, two brothers run what their father started — the same soil, the same patience.
A Letter from the Brothers
Most food in India is built for speed — picked early, ripened with chemicals, blended, pasteurised, branded, shipped. Our food is the opposite of that. We let mangoes ripen on the branch. We hand-churn ghee in a wooden bilona for three days. We let Gir cows graze freely with their calves at their side.
"We don't make food faster. We make it the way our dad made it."
— Rahul & Manthan Sohla
Two Generations
Founder · Piparla village, Ghogha taluka, Bhavnagar
Maheshbhai planted the first Kesar saplings on twelve acres of family land in Piparla. He worked the field with a single pair of bullocks named Sheru and Veeru, hand-watered every tree for six summers, and never sold a mango outside Bhavnagar district.
Over the years he added the gaushala — bringing home indigenous Gir cows, hand-milking every morning at sunrise. He still wakes at 4:30 every morning to oversee the milking. He knows every cow by name and every cow knows his voice.
"ઉતાવળ નથી, ધૈર્યનો ફળ છે" · It is not haste, it is patience, that bears fruit.
Second generation · founders, Sohla Farms
Two brothers, one decision: cut out the middleman. No wholesalers, no agents, no carbide-ripening warehouses, no anonymous distributors. We ship our own boxes, take our own calls, answer every WhatsApp ourselves. The fruit and the milk — all single-origin, all traceable to the day they were harvested.
"We didn't build this brand. Our dad built it. We just gave it a name."
The Brothers
Co-founder · The Orchard & Brand
Runs the orchard end of the business — grafting, irrigation, harvest — and the brand side. Speaks Gujarati to the trees and English to the customers. The voice you reach when you call us.
Co-founder · The Gaushala
Runs the dairy — animal welfare, milking, the bilona kitchen. Sleeps next to the gaushala when a cow is about to calve. Handles wholesale, packaging and the WhatsApp line.
Six Promises
The industrial food system is built on shortcuts. Carbide on fruit, hormones in milk. We hold ourselves to a simpler standard: don't take any of those shortcuts.
Our Kesar ripens on the branch and en-route. We've never used calcium carbide or ethylene gas. Not once in 64 years.
Our Gir cows graze freely on neem, babool and seasonal grass. No confinement, no hormones, no antibiotics.
Every drop of our ghee comes from the wooden-churn bilona method. 25 litres of A2 milk yields one litre. We are in no hurry.
Six full-time families on the farm. Twice the local agricultural wage. Health cover, school fees for their children, paid leave.
Every box, jar and bottle carries a lot number you can scan back to the row of trees, the cow, the forest, the day, the hands.
Visit Us
We welcome small groups during harvest season — walk the orchard, meet our cows, watch the bilona being churned, share a meal under the neem tree.
Taste the Patience
Mangoes are in season now. Ghee ships year-round. Daily milk in metros. Visits welcome year-round.