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.originalindiantable.com
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.originalindiantable.com
Chef Alex loves his greens and has been sourcing micro greens from a farm in Mumbai. Source Linesh Pillai, Terra Farms, Mumbai www.terrafarmsindia.org
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; www.earthloaf.co.in
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.devbhumi.com.; www.originofplace.in
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.vallombrosacheese.com
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.originalindiantable.com
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.facebook.com/teaneer.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.originalindiantable.com
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 bottle www.artisanpalate.com
SALT TRAIL Artisanal salts sourced from the Himalayas