![]() “When considering a new ingredient what is important is consistent supply and availability," says Gauri Devidayal, co-founder, The Table. In fact, at retail chains like Foodhall and Godrej Nature’s Basket, foreign ingredients like bird’s eye chilli, kale, quinoa and arugula are more easy to find than speciality local ingredients. For speciality ingredients like moras bhaji, gondhoraj lemon and bhut jolokia, chef Thomas Zacharias of Bombay Canteen travelled across the country to find local farmers and suppliers as the big farmers were largely focusing on vegetables like broccoli and asparagus, which are now widely available even in the local markets. ![]() Sourcing of new ingredients and produce is easier said than done. Bottura, who was in Mumbai earlier this week as part of the Condé Nast Traveller Hot Tables series, is a champion of his region’s ingredients like balsamic vinegar and Parmigiano Reggiano cheese. ![]() Promoting local ingredients is a given among top restaurateurs like Dan Barber, chef and co-owner of the upstate New York restaurant Blue Hill at Stone Barns, and Italian chef Massimo Bottura of Osteria Francescana. ![]() The vegetable is now a permanent fixture on its menu in the form of a salad served along with the fritters. Increasingly, menus at restaurants like Bombay Canteen, Sequel, Kitchen Garden by Suzette, The Table and Masque are being built around heritage grains and fresh vegetables and produce from India and around the world.Īt Bombay Canteen, the focus is on showcasing local and regional ingredients and cuisine with dishes like barley and jowar salad and bhutte ka kees, which is presented as corn fritters and comes along with moras bhaji, a salty green leafy vegetable that’s available in Mumbai’s Dadar market for just 10 days a year during the Navratri festival. ![]()
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