Twelve ex­cit­ing in­gre­di­ents that are lo­cally sourced by the chef at An­naMaya at An­daz ho­tel


TThere’s a spot in Delhi where mind­ful eat­ing is the mantra and dishes re­flect the rich her­itage of In­dian in­gre­di­ents and grains. The An­naMaya food­hall at the newly opened An­daz, a lux­ury and lifestyle ho­tel by Hy­att at Ae­roc­ity, Delhi, has be­come a talk­ing point, largely be­cause of the fan­tas­tic Ger­man chef, Alex Moser, at its helm. He has been con­nect­ing with lo­cal pro­duc­ers over the last year to get their pro­duce to the restau­rant. Here are the top 12 lo­cal in­gre­di­ents which are now shin­ing at An­naMaya.

Black rice This wild rice which is pop­u­lar in belts of West Ben­gal, Odisha and the North East finds it­self on the menu at An­naMaya. Source Orig­i­nal In­dian Ta­ble; Cost `225 for 500 grams; www.orig­i­nalin­di­

Timur pep­per is a type of Sichuan pep­per which is sourced from the Hi­malayan re­gion in the vil­lages that bor­der In­dia and Nepal. Source Maati San­gathan (Uttarakhand); Cost `562 for 25 grams

For­got­ten grains like ama­ranth and dif­fer­ent types of mil­lets find favour in this ho­tel restau­rant. Source Orig­i­nal In­dian Ta­ble; Cost `285 for 300 grams; www.orig­i­nalin­di­

Chef Alex loves his greens and has been sourc­ing mi­cro greens from a farm in Mum­bai. Source Li­nesh Pil­lai, Terra Farms, Mum­bai www.ter­ra­farm­sin­

Or­ganic choco­late sourced from Mysore re­tails as Earth Loaf and is an ex­am­ple of bean to bar choco­late. Source David Belo, Earth Loaf, Mysore Cost `295 for a 72 gram bar;­

The thick, golden honey found at the restau­rant is pro­cured from the tribal com­mu­nity in the Nil­giris. Source Devb­humi, Uttarakhand; Cost `400 for 500 grams; www.devb­; www.orig­i­nof­

In­dia may not be known for its cheeses but today, world-class va­ri­eties are avail­able within the coun­try. Brie is be­ing sourced from Mum­bai, the camem­bert from Chen­nai and bur­rata from Ben­galuru.

Source Bur­rata from Val­lom­brosa Cheese Farm (Ban­ga­lore); www.val­lom­

In­fused salts us­ing in­gre­di­ents found in the moun­tains around Ranikhet have been sourced from Mira Di’s Farm. This salt is hand pounded. Source Orig­i­nal In­dian Ta­ble; Cost `140-`160 for 30 grams; www.orig­i­nalin­di­

The le­mon, with its sun­shine yel­low skin and de­li­cious fra­grance is in­dige­nous to groves in Uttarakhand. Source Groves out­side Ranikhet

Most of the teas have been sourced from a bio­dy­namic farm in the Nil­giris and are han­drolled. In fact in the en­tire year only about 30 kg is pro­cessed.

Source Tea­neer, Vi­jay­alak­shmi Nat­u­ral Farm (Nil­giris District); Cost Oo­long tea at `850/50 gm and Black tea at `880/50 gm; www.face­­neer.teas

Black peas have been a sta­ple in Ladakh and are pop­u­lar on the menu at An­naMaya where the chef is ex­per­i­ment­ing with them.

Source Orig­i­nal In­dian Ta­ble; Cost `160 for 250 grams; www.orig­i­nalin­di­

Al­ter­na­tive sug­ars like de­mer­ara sugar and jag­gery are be­ing sourced lo­cally and pro­vid­ing de­li­cious, healthy al­ter­na­tives to din­ers. Source Ar­ti­san Palate, Noida

Cost `199 for a small bot­tle­ti­san­

SALT TRAIL Ar­ti­sanal salts sourced from the Hi­malayas

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