Organic food, according to me as a chef, is food grown naturally without the use of food additives and artificial growth enhancers like pesticides and chemicals.Chefs are not only adding organic foods on the menu but some of them are also starting their own organic food gardens. Also, these foods have to be carefully cooked, ensuring the flavours of other ingredients used marry each other well and don’t turn out to be greasy, oily or unhealthy.“We at a POD supply are in a constant struggle to make our meals from 100 per cent organic produce sourced locally.Obviously the trend for a ‘designer dabba’ has caught on as their client list reads like a veritable who’s who — Ranveer Singh, Akshay Kumar, Twinkle Khanna, Sonali Bendre and various industrialist families based in Mumbai. “We have tied up with a lovely organic farm located in the hills an hour or so from Pune, run by husband and wife Sanmitra and Amrita, two former IT engineers who have dedicated their life to organic farming.
This potted plant, that is not just famous across the globe for its medicinal properties but also has been a go-to fix to soothe skin ailments, is now gaining popularity as a versatile ingredient. Surprisingly, these items are mostly sold out by the end of the day.Jeremie, Antonia and Pierre at Kitchen GardenHarsh Dixit, Head Chef and co-founder, POD Supply, relishes the challenge of deconstructing and reinventing ordinarily unhealthy or fat rich dishes and transforming them into healthier, fresher versions of themselves.Garnish using fresh fruits, mint or spun sugar garnishes. Although most restaurants try and market their menus and ingredients as ‘freshly sourced, sustainable and organic’, very few actually make it their ethos behind their menu.Honey, Dijon mustard and balsamic dressingOlive oil 125 mlHoney 25 gmBalsamic vinegar 2 tsp. This makes POD Supply stand apart from other healthy or flavour food services..POD Supply turns cravings into healthy additions to your meal plan through a mad blend of science, exacting proportion and extreme creativity. Going out doesn’t mean calorie-laden feasts of creamy pasta, oily parathas and the like.
The meal prep services people with very specific body/health/fitness goals to assure they look and perform a particular way..“This is the beginning of a collaboration that will help us to experiment with new veggies and, more importantly, get a steady supply of high quality organic produce,” Sabbagh adds..Pour cheese cake filling over cookie base placed into a ring mold and allow to set in a refrigerator.WHAT IT ALL MEANSOrganic farming adopts practices that strive to use resources carefully, promote ecological balance, and promote biodiversity. Add olive oil in a slow stream, whisking until emulsified. Pour the pudding in serving bowls and top it with berry coulis and toasted almonds. Organic products usually are devoid of certain pesticides and fertilisers. Dijon mustard 1 tspSalt and pepperWhisk together honey, vinegar, salt, mustard, and pepper until salt is dissolved.At Kitchen Garden by Suzette, Mumbai’s popular Organic eatery, the emphasis is on ‘healing through health’.
Beets and sweet potatoes:Roast for 35 to 40 minutes at 200 degrees.Bulgur:Put the bulgur, water and a pinch of salt in a pan and bring to a boil.” says Chef Jerson Fernandes, Executive Chef, Jeon at Sea Princess Hotel, MumbaiChef Jerson grows aloe vera, which has been the differentiator amongst all in-house grown products. Initially my guests were a bit skeptical about trying anything with aloe vera but what changed and worked in my favour was how versatile and refreshing this ingredient could be apart from the several medicinal properties it boasts of,” he adds.Increasing number of restaurant goers are looking for food that tastes good but also nourishes and promotes good health. Reduce heat, cover and simmer for about 25 minutes.Energy bowl by SuzetteOrganic bulgur (broken wheat) 120 gmRaw organic baby spinach50 gmRoasted organic beets 60 gmRoasted organic sweet potatoes 70 gmOrganic apple, peeled and sliced 30 gmLocal artisan feta 30 gmSpicy nuts and seeds 30 gmHoney, Dijon mustard and balsamic dressing40 ml Toss all ingredients together in a large salad bowl.So committed was Sabbagh and his team to the organic drive that they started ordering more and more from the farm, and finally decided to increase their collaboration by developing a 8,000 square feet plot of land where they would grow sweet potatoes, tomatoes, beets, fresh herbs and all other delicious veggies on the menu. <a href="https://www.jinduhardware.com/product/hex-nut/">Hex Nuts Factory From China Manufacturers</a> Vegan Chia Seeds Pudding — Berry Farm to table, spoon to skillet.
Vegan Chia Seeds Pudding — BerryIngredientsChia seeds 50 gmMilk (depending on your taste: cow’s milk, coconut milk, almond milk…) 200 mlBerry coulis (cook 100 gm berries in a pan for a few minutes, then blend)Toasted almondsInstructionsIn a bowl or mason jar, mix together chia seeds and milk, cover and put the mixture in the fridge to “set-up” for at least 5 hours. Additionally, organic foods are also devoid of industrial solvents and any form of synthetic food additives. The brand works closely with their in-house nutritionists, supplementing the diet chart of each client with their own research, innovation and expertise to customise each one’s very own unique monthly meal plan.For aloe vera jelly, mixed all ingredients together with the bloomed gelatin mix and allow to set in a refrigerator. Take a mixing bowl and mix all the filling ingredients using a spatula.Chef’s tip: To prevent alo vera gel from tasting bitter, cook it with some lemon juice and honey and then store in an air tight jar. Allow to chill. Once set, cut into cubes and place besides or over the cheesecake. When water is absorbed, remove from fire, stir and fluff with a fork to separate the grains.
To give you an example, we source our avocado from an organic farm in Kodaikanal and we work closely with organisations who help us to connect with farmers producing organic ingredients,” says Harsh.“The ever increasing demands of guests have forced chefs like me to come up with organic foods on the menu.Make cheese cake base by crushing cookies to form a crumb and later blending in honey, salt and chilled butter to form the cake base.Aloe vera cheesecake by chef Jerson FernandesIngredientsFor the cheesecake filling:Philadelphia soft cream cheese 2 packets (8 oz each pkt)Sugar ½ cupWhipped cream 3 ozGelatin 1 tspVanilla essence½ tspnFor the base:Cookie crumbs 6 ozHoney 4 tbspButter 150 gmSalt ½ tspFor aloe vera jelly:Aloe vera gel 2 tbspGelatin 1 tspSugar 3 tbspHoney 1 tbspLemon juice½ tbspSalt ½ tspMethod:Mix gelatin in hot water and allow to bloom.Spicy nuts:150 gm nuts of your choice (cashew, almonds, macadamia…)50 gm seeds of your choice (pumpkin, sunflower…)Oil 1 tbspHoney 1 tbspBlack pepper1 tspCayenne pepper 1 tspSalt to tasteRoast for 15-17 minutes at 170 degrees until the nuts turn dark brown.
Chef Mohit and Harsh“After experimenting a lot with it, I now have a couple of home-grown organic aloe vera delicacies on the menu. You can also prepare your pudding the night before and let it sit in the fridge overnight.Personal Optimised Diet (POD) is a meal preparation service initiated by a group of four motivated young men, intent on creating a high-performance union between a healthy lifestyle in-sync with fantastic flavours to relish.His co-founder is Chef Mohit Savargaonkar who had worked at organic fruits, salmon and mussel farms around New Zealand. They grow the most amazing salads, herbs and veggies with an impressive passion and dedication in spite of all the difficulties that come with organic farming,” says Jeremie Sabbagh, head chef and partner, Kitchen Garden, and a former French lawyer turned restaurateur. these are a bunch of fancy buzzwords in the culinary food space right now.. Bearing all these factors in mind, I came up with my own organic food garden in the hotel backyard which caters to all my organic food needs. However, it’s quite a task to achieve it and we do our bit in whatever way we can.And the organic trend continues not just in restaurants