But this, obviously, is stuff of my overactive imagination and exaggerated narration. Before I can scream “bhoot”, a pleasant, friendly and reassuring human voice comes knocking at the door. It’s the ever-smiling Maninder Kaur, wife of the owner Deepinder Singh Virk, who keeps the sun shining brightly on Bharatgarh Fort, day and night. This landlord family’s fort-stay is just about a year old and extremely unique in the so-called heritage tourism niche. Unlike the ostentatious havelis and exotic palaces of, say, Rajasthan, this is pleasantly natural and unprocessed. The craggy, harsh and gritty facade houses a cosy and intimate core. What adds to the warmth of the tastefully done-up rooms—complete with antique, ethnic furniture—is the home-cooked Punjabi food. No wonder I forget my imaginary ghosts over a most appetising dinner of dal, paneer, gobi, paalak, kachumber salad and gulab jamuns. Maninder is quick to point out that the food tastes good because every ingredient—vegetables, flour, pulses, ghee and butter—is from their own fields and dairies. Even the drinking water comes from the home well. The morning breakfast endorses her claim further, the most delicate and delicious aloo-paranthas and fresh dahi.