From farm to fork, watch how restaurants embrace a sustainable culinary odyssey in India
From north to south and east to west, what started as a trend will soon establish itself as the norm
Amidst the vibrant weave of India's culinary landscape, a heartening and transformative trend is taking root as restaurants across the country are embracing a sustainable approach to business, paving the way for an eco-conscious gastronomic revolution. Beyond the hustle and bustle of the streets, these culinary pioneers are channelling their passion for food into a higher purpose—one that extends beyond mere gastronomy and embraces a profound responsibility towards the environment. As the importance of sustainability becomes increasingly evident across the globe, these eateries have taken it upon themselves to play their part in preserving the planet while still belting out lip-smacking dishes for discerning food enthusiasts.
From the sandy shores of Goa to the bustling streets of Mumbai, and the serene landscapes of Gangtok to the urban hub of Delhi, we explore some of these remarkable establishments that are not only redefining the dining experience but also reimagining the impact of food on the world, around us.
Greenr Cafe, Delhi
Greenr Cafe stands as an oasis of sustainability amidst the concrete jungle of Delhi, serving delectable vegetarian fare made from organic ingredients. By locally sourcing ingredients and utilising biodegradable materials, they significantly reduce their carbon footprint, and this eco-conscious approach extends to their operational practices as well, where they prioritise energy efficiency and waste reduction. With a spacious and refreshing ambiance surrounded by greenery, Greenr Cafe not only provides a serene dining experience but also reflects their dedication to promoting a harmonious coexistence with nature. As patrons savour the delectable delights, they become part of a larger movement to safeguard the environment, supporting Greenr Cafe's unwavering mission towards a greener (I just had to) world, one meal at a time.
Edible Archives, Goa
Anumitra Ghosh Dastidar firmly believes that the secret to a truly international dish often lies in the use of locally sourced ingredients, a philosophy that has allowed her to create innovative delicacies by substituting imported elements with homegrown treasures. Celebrating the essence of local produce, Edible Archives curates a vibrant menu by sourcing the freshest seasonal ingredients, seafood, meats and grains. With their own organic garden, they minimise waste by composting organic leftovers. In the coastal haven of Goa and located within the charming confines of an old Portuguese villa, Edible Archives is an epitome of sustainability-driven and ingredient-forward cuisine. Drawing on her experiences from abroad, Ghosh is determined to instil in her patrons an appreciation for the beauty and depth of local produce.
In the heart of Mumbai's Kala Ghoda, Plural emerges as a beacon of sustainability in contemporary Southeast-Asian cuisine. Plural takes pride in sourcing high-quality produce from local farmers. Their closed-loop system optimises resources by re-appropriating traditionally discarded waste. For instance, vegetable trimmings are transformed into flavourful stocks and citrus fruit peels crafted into delightful cordials for cocktails. Plural's dedication to environmental consciousness goes hand-in-hand with their culinary innovation, as they constantly push the boundaries of sustainability while crafting dishes that delight the senses.
Perched amidst the ethereal beauty of Gangtok, Solpon is a testament to the art of sustainable gastronomy. Chef and owner Thinley Zangmo spearheads the restaurant's commitment to locally sourced ingredients that traverse the shortest distance from farm to table, crafting seasonal dishes that reflect the region's authentic flavours and ensures the highest quality at the same time. With Sikkim being India's first fully organic state, Solpon capitalises on its location and offers comfort food to locals and travellers alike. Zangmo's passion for culinary experimentation extends to the use of local grains as sprinklers on sandwiches and other dishes, as well as introducing pickled delights, all with an unwavering commitment to the environment.
The GreenPath Organic State, Bengaluru
Nestled in the heart of Bengaluru's Malleshwaram, The GreenPath Organic State is a sprawling eco-initiative by H R Jayaram, a visionary who transitioned from a lawyer to an organic farmer. A testament to eco-conscious initiatives, this sanctuary houses a multifaceted organic restaurant, detox cafe, and organic store. Forgotten Foods, their restaurant, sources all raw materials from an organic farm sustained solely by rainwater. Diverse millet recipes, including pizzas and ice creams, promote the "good food" movement, reviving cherished traditional recipes. Powered by biogas and solar panels, The GreenPath Organic State is a shining example of harmonious coexistence with nature.
While these are just five from a vast country, there are a number of restaurants, eateries and even street side kiosks that work hard to do their bit for the environment. Its only a matter of time before these hidden gems come into the limelight and are credited for their hard work and initiative taken towards a green and clean environment.