travelandleisureindia.in 75
ANDAZ DELHI
Europe on a Platter
Delhi’s swanky Aerocity is abuzz with talk
of the award-winning AnnaMaya, a modern
European food hall that derives inspiration
from the flavours of India. With an attempt to
showcase forgotten ingredients and seasonal,
rare products, the menu has been designed
around consciously-sourced ingredients.
So, black rice from the North East, amaranth
from the Nilgiris and black peas from Ladakh
are all likely to wind up on your table in
global dishes. The menu changes monthly,
sometimes weekly. For example, the kitchen
has recently been working with a lot of
seasonal flowers from the mountains.
When you’re there, start with a bespoke dill
lassi, and then move to the char roast pork
belly, with royal cumin, kasundi mustard and
aromatic garlic pink salt. The spicy mango
curry, with coconut and steamed Kerala rice, is
also a must try. For those off gluten or simply
fancy a comforting khichdi, the bright yellow
barnyard millet khichdi is the dish to order here.
RESPONSIBLE FARMING
AnnaMaya relies on produce from Tijara Farms
When Tijara Organic Farms started up, there was neither electricity, nor black-
topped roads. "We used to carry things on our heads,” says Sneh Yadav, the
person behind Tijara Organic Farms, in a YouTube interview series titled Project
Swachh. Hailing from a farming family, Sneh, was always interested in science.
A post-graduate in plant genetics, she calls her baby an experimental project—
where science, ideas and technology come together—and says they learn from
science, from the grassroots, understand the logic and then implement. Spread
across 10 acres in Rajasthan, the farm, which she runs along with her husband,
Col. Tara, is a certified organic and biodynamic farm. Growing exotic and Indian
vegetables and different kinds of leafy salads and herbs, their motto is ‘Good and
safe food for everybody’. https://www.facebook.com/TijaraOrganicFarm/The AnnaMaya food hall
at Andaz Delhi.travelandleisureindia.intravelandleisureindia.in 7375