The farms within 40 km of our kitchen

Our menu names the farms that grow our food, and most of them are within about 40 km of Bengaluru. Here is where things come from and how a week of produce reaches us.

Vegetables come from two farms: a family farm near Hoskote that grows brinjal, beans, greens, tomatoes and peppers, and a smaller plot near Doddaballapur run by a former software engineer, Naveen, who grows corn, herbs and pumpkins. Both deliver on Tuesday and Friday mornings. On Monday evening, our sous chef Anitha calls each farm to ask what is ready, and the week’s specials are written around the answer.

Lamb comes from a small butcher in Shivajinagar who buys from herders around Kolar, and we take whole lambs and break them down ourselves. Milk and curd come from a dairy near Devanahalli, and our butter is churned in the kitchen from its cream. Honey for the pear dessert comes from Coorg, which is further than 40 km, and we say so on the menu.

Buying this way means things run out. When the farm near Hoskote lost half its brinjal to heavy rain last September, the charred brinjal came off the menu for three weeks. We would rather tell you something is not available than buy it from a market with no idea of where it was grown. Our staff can tell you the farm behind every plate.