This project, realised on a valley site in Thekkady, follows a green architecture design. Inclusion of the greenery and natural water bodies that surround the location serves as the focus of the design. The plan to keep the existing land profile undisturbed is devised by tilting up the administrative block, service block and the restaurant. Plenty of locally available natural materials went into the construction. Fixtures like gates and hand rims are made of coffee plant wood, while choola is used for attic openings. Utilisation of natural materials discarding synthetic substitutes helps the project highlight the ecofriendly concepts in the design.