Restaurants are turning their backyards into kitchen gardens

Bindu Gopal Rao

Hyperlocal delicacies is precisely what the identify implies — extraordinarily native delicacies. And it’s native to the extent that the produce is cultivated or grown on the premises of the restaurant providing the delicacies.

Eating native and hyperlocal meals is one option to get the healthiest of dishes whereas making a small contribution to the atmosphere. “There are 22 varieties of greens, including kale and lettuce, that Pullman & Novotel, Delhi, grows in its in-house farm of 5,000 sq ft,” says chef Neeraj Tyagi, culinary director. The upscale property presents ‘Rooted in Nature’ buffets over lunch and dinner that target micro greens, sustainable farming and limitless sorts of greens.

Andaz, Delhi, too sources natural greens, asparagus, lemony curried dressing and 780 edible flowers from Tijara Farm, its artisan associate. “The use of edible flowers in dishes sparks creativity, making a dish visually appealing to the eye. Some of our dishes, like the Nutrition Bomb, also involve the use of microgreens which are grown in-house under controlled conditions,” says government chef Vikram Ganpule.

As ‘buy fresh, buy local’ turns into a world slogan, cooks are scurrying to be within the race. Chef and entrepreneur Tarun Sibal says, “The interest in sustainable development, where food is produced with an equal importance to responsibility towards the environment as well as economic growth and viability, has created a demand for locally sourced and hyperlocal food. Parmesan in India can’t be hyperlocal, but a soft burrata coming from the dairy farm next-door is hyperlocal. Though a lot of things can be hyperlocal, it is primarily kitchen gardens, backyards, window sills, rooftop and terrace gardens that are now used for growing herbs and plants which do not need too much space or maintenance. In Goa we use lot of avocado, passion fruit and papaya in our dishes as they are grown there. In Delhi/NCR, we use lot of black carrot, saag and bathua in winters.”

The onus lies with the cooks and the way a lot and the way shortly they’ll innovate. Rachel Goenka, founding father of The Chocolate Spoon Company, says cooks have a greater understanding of the place their produce is coming from can translate this message by way of their meals to prospects as nicely. “Hydroponic farming has also made it easier for restaurants to grow their own produce. There is also the social responsibility of supporting local farmers and organic farming.”

The rationale behind the idea of hyperlocal meals is freshness and excessive nutrient worth. Hyperlocal meals eliminates the method of synthetic storage of meals because the hole from farm to plate will get minimised. Chef Abhijeet Khot, sous chef at The Den, Bengaluru, says, “Hyperlocal ingredients are grown depending on the climatic condition of the place and space available. They need lots of care and attention too.” However, it additionally means tweaking the menu as per the seasonal produce. And a inexperienced plate is definitely worth the bother.

Nutrition bomb salad


  • For salad
  • Cucumber (diced) 40gm
  • Cherry tomato (halves) 40gm
  • Basil 10gm
  • Mint 10gm
  • Focaccia croutons 20gm
  • Microgreens 160gm
  • Flax seeds 5gm
  • Lime dressing 20ml
  • For dressing
  • Lime 400 mls
  • Oil 1.2 lits
  • Salt 10 gms
  • Black pepper 20 gms
  • Focaccia bread croutons 30 gms


  • For dressing: Whisk all dressing substances collectively in a bowl.
  • For focaccia crouton: Cut the focaccia bread into cubes and dry them in oven at 140 levels until golden brown.
  • For salad: Toss all of the substances along with lime dressing, salt and pepper. Add focaccia croutons to the salad. Sprinkle flax seeds as garnish.

Courtesy: Andaz, Delhi

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