Around the world, people have been working hard in recent years to start a food revolution that uses sustainable ingredients sourced from rural hinterlands. The pioneers of this trend in the restaurant industry are the so-called "farm-to-fork" establishments, which place a focus on using seasonal, locally sourced products to create memorable meals. These Indian eateries nominated in the category for “Best Sustainable Restaurant” provide a window into the eco-conscious dining movement, and how it can be done deliciously and ethically!
OMO Soul Food Community, Gurugram
OMO is a wonderful sustainable restaurant by chef Vanshika Bhatia that features minimalist furnishings and a rustic vibe. We know that the ambient lighting and atmosphere will help to calm your spirits. This one’s an all-vegetarian restaurant that makes an effort to use fresh, organic ingredients. Before we get into the healthy cuisine at OMO, let's talk about their coffee. You have to try the Butterfly Blue Pea Iced Latte or the artisanal coffee made with Arabica beans. When it comes to food, their Risotto, Pizzas, and Mushroom Soup are all delicious, and they're cooked with ingredients that are in season.
Project Hum, Mumbai
Many individuals work behind the scenes to make your meal taste good, including the ones who grow your favourite potato, or the sweetest carrots, and the tangiest tomatoes! Project Hum at Pali Hill is attempting to introduce these people to you. The seasonal Greek Souvla Salad here is a must-try. It's a delightful combination of roasted sweet potatoes, greens, seeds, orange segments, and a vinaigrette made with turmeric and mint.
On a sweltering day in Mumbai, the bowl's crunchy, acidity, spicy, and sweet flavours are a welcome relief. Fresh beans, avocado, greens and corn salsa make up the Everyday Mexican salad that is a crowd favourite! However, the "chili"—a blend of bajra from Niphad, Maharashtra, and byadgi chiles from Karnataka—is the highlight, contributing to the salad's distinctively spicy Mexican flavour. Explore the menu for many more grub.
Go Native, Bengaluru
The cuisine at Go Native is owner Anvitha Prashanth's take on international cuisines; however, she makes sure that all of the ingredients are found within 500 kilometres of their kitchen. The food is made of 80% organic veggies. Their oils are cold-pressed, preserving the goodness while removing preservatives, and their cuisine is healthy. They modify their menu with the seasons since they believe in eating fresh food that is kinder to the environment!
Because they only buy the highest quality food while it's in season, some of the most popular items are only available for a limited period. Consequently, you can only get your hands on Sarson ka Saag for six weeks and the mouth-watering Jackfruit Biryani for half the year. Their Gur Rasgulla is only out for three months, and their Mango Thali is only available for two!
AnnaMaya Delhi
At the modern Andaz Delhi—AnnaMaya, in the heart of Aerocity's entertainment district, you'll find a food hall that serves both Indian and European dishes, as well as artisan cocktails, desserts, gelatos, and more. The chefs here source their products from all around India. In its 'Lazy Sunday Breakfast,' AnnaMaya reimagines the cliched idea of Sunday brunches by providing an immersive experience where, instead of a traditional buffet, food is cooked to order and served hot at the table; the menu also features a mesmerising Sunday market with locally sourced artisanal goods and seasonal produce. For a taste of the Tuscany region, indulge in the homemade thick spaghetti with cherry tomatoes, chilli, and garlic, known as Pici All' Aglione.
If you’re feeling a penchant for Asian, try the Thai Red Curry and Wok-Fried Salmon. What’s unique about this space is that their products are sourced locally, and they believe in fair trade. For example, their rock salt is fairly sourced from local women in the tough terrain of Ranikhet; premium chocolates are sourced at a price that goes towards paying fair wages to cocoa farmers; artisan tea, organic honey and jams; homemade cookies and fresh preserves and coffee from roasters that showcase the complexity and amazing taste of Indian coffee.
Greenr, Goa
The debut in the sunshine state follows Greenr's successful introduction of tasty plant-based cuisine to Mumbai and Delhi. Greenr, a café with a long history in the nation's capital, expanded to Bandra, Mumbai, in 2021, taking up a large space on Pali Hill. And in Goa, it’s situated in the bustling Panjim neighbourhood. Here, in addition to a heavy emphasis on community-building activities, you can anticipate their distinctive fresh, plant-based cuisine like gluten-free pizzas and crispy Baja Black Bean Nachos. They have a philosophy that extends beyond the culinary arts as they support the notion that there is a connection between individual and global health.
The restaurant and café, which also serves as a coworking space and hosts events, has integrated sustainability into every facet of its operations, from the use of 100% biodegradable plant-made packaging to the composting and reuse of daily coffee waste. Their raw materials and ingredients originate from small-scale food processing enterprises and revived farms around the country. Additionally, by using these sourcing techniques, they enable women and social entrepreneurs!
These restaurants set a new standard for sustainable dining, using locally sourced ingredients and ethical practices. With every bite, they showcase a commitment to flavour, health, and the environment, proving that great food can also be kind to the planet.
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