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Sanjeev Kumar Sharma is the agripreneur behind the Farm under Hridayesh Farms, which was formed after the death of his father, Late, Mr. Hridayesh Kumar Sharma, who belonged to Haldwani, based on the foothills of the Kumaon hills.
Mr. Kumar moved to Jim Corbett National Park Zone in 2010 to set up a ‘Resort’ under the name of Hridayesh Spa Wilderness Resort. After Graduating from his Master’s program in JNU, went to Rome to pursue Hotel Management on a FAO scholarship. It was in Europe that he realized the importance of traditional agriculture. Besides, being a passionate farmer, he has been developing skills to minimize waste in the farm and also fossil fuel usage. He has been actively cultivating over 40 acres of farms where he has been growing Organic Vegetables and Fruits and Food Crops.

Sanjeev has been running a small dairy for the past five years and only uses indigenous breeds. His vast exposure to International markets has allowed him to access planting material from all parts of the world. Due to his extensive travelling he is aware of current trends in the market and its short supply. He thus brings with him vast set of skill and knowledge that he has gained over the years. He has immense knowledge of the socio economic issues of the region being a local resident. He is aware of the infrastructure that is either lying unused or underutilized, thus these could be correctly used. These and many more reasons have compelled him to think of giving back to his region, therefore, his keenness to develop the Farm on a 'Farm to Table' model.


Shalini Sharma, married Sanjeev and left her life in electronic media back in the city, to move to the hills of Kumaon. Now, she is the lady behind our Artisanal Cheese. Her passion for perfection had resulted in our own brand of handmade cheese.

Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right. Farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats. Free Grazing Cattle and goats are used.

We run our own dairy with 'Sahiwal' cows. Thus, ensuring the best A2 milk for our cheese. Even the fodder for the cows is organic, which makes our product complete.


Dheeraj Singh  was always destined for a prominent position in the safari trade. Born and brought up in Gurgaon, MBA in Business Development from England, Dheeraj left the city life and moved to Corbett to pursue his passion of wildlife photography. In his early years he volunteered with the Forest Department, thus, gaining intimate knowledge of the park’s flora and fauna and a conversation with Dheeraj is nothing less than entertaining and exciting, his enthusiasm is totally and utterly infectious. Dheeraj has spread his wings to lead exclusive private safaris across Corbett, Binsar, Pangot, Kumaon Hills and Dudhwa. In the process, he has developed close ties with a number of celebrated conservation charities and their field staff, as well as strong friendships within several Forest Staff – connections that add a compelling extra dimension to his safaris.

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