Within the bustling streets of Mumbai’s Colaba with quite a few eating places to select from, the recently-launched Araku stands out for its dedication to regenerative agriculture produce. Situated on the bottom flooring of Sunny Home, constructed by the Nawab of Surat in 1897, Araku is unfold throughout 2,800 sq. ft, throughout two ranges, and seats 55 diners.
Designed by New York-based architect Jorge Zapatawe, the area options bamboo chandeliers crafted by artisans from the North-East in addition to a 3D aid map of Araku Valley in Andhra Pradesh, highlighting the villages — Gondivalasa, Doravalasa, Thudum, Dumagudri, and Nandivalasa — the place tribal farmers develop espresso throughout over 60,000 small estates.
Ghee Poached Fish has tender flavours with house-made podi salsa that’s impressed by the South Indian lentil and spice podi.
| Picture Credit score:
Purnima Sah
Regenerative agriculture is a farming methodology that focusses on regenerating and revitalising soil well being by practices similar to lowered tillage, cowl cropping, and crop rotation. In different phrases, combines sustainable farming methods to revive and enhance the farmland’s ecosystem. Manoj Kumar, co-founder of Araku and CEO Naandi Basis, says, “Regenerative farms are on the prime of the ecological sustainability pyramid.”
There aren’t any unique components on the menu, but Chef Rahul Sharma, Araku’s model govt chef, has made positive to characteristic flavours which are modern and international, with a twist. “Our menu, comprised of season-driven small plates, is cuisine-agnostic. It’s impressed by the singular perception that our considerate selections will contribute to shaping the way forward for our planet,” says Rahul.
Bees wax ice-cream
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Particular Association
Every part from tofu to cream cheese is made in-house, he states, including “We ae exploring how the identical ingredient, for instance, beetroot, can be utilized 3 ways on the identical dish; or potatoes can be utilized for dessert. There aren’t sufficient regen farms or growers that cater to eating places, which is why we’re working with home-style components.” For instance, tangy inexperienced pepper leaves from Araku Valley are rendered as batter-fried crisps, and served with pickled inexperienced pepper aioli and zhug; a koji-cured hen makes for a succulent dish; chokha-inspired smoked eggplant with lacto-fermented pepper sauce is served with zero-waste sourdough papad.
| Video Credit score:
Purnima Sah
The worldwide debut of brand name Araku began with the sale of inexperienced espresso beans – by invitation solely – to the specialty espresso importers from Europe, Japan and South Korea. “Then in 2017 we launched the primary ever retail retailer within the famed gourmand neighbourhood of Marais in Paris. As quickly as COVID ended, a flagship and specialty espresso academy was launched in Bengaluru. Buoyed by the overwhelming response in Bengaluru, we determined to launch the first-ever, unique, regenerative agriculture-based restaurant in Mumbai,” says Manoj. The area additionally options an expansive bakery on the mezzanine together with a relaxed cocktail bar and lounge.
Candy and acidic masala toast is Araku’s house-made sourdough topped with Philly cheese, a cream cheese introduced in from Puttaparthi in Andhra Pradesh.
| Picture Credit score:
Purnima Sah
This launch ties in with #Arakunomics, an built-in financial mannequin that ensures earnings for farmers and high quality for shoppers by regenerative agriculture. That is primarily based on work with tribal farmers within the Araku Valley for over 20 years by non-profit belief Naandi Basis,with the principal investor and chairman of the social enterprise being Anand Mahindra.
Strive the masala toast right here, made with their house-made sourdough topped with Philly cheese, a cream cheese introduced in from Puttaparthi in Andhra Pradesh. A2 milk is used for the making of the cheese and it’s served with pickled inexperienced peppercorns from Araku in addition to charred onion, pickled mustard, pickled lemon-honey and microgreens.
Araku’s garlic thecha with focaccia bread.
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Particular Association
We sip on a beet and apple ice tea mocktail fabricated from smoked beetroot, pineapple, lavender tea, lime juice and ginger ale. As a substitute of a typical syrup, the mixologists have made a beetroot-saccharum wherein they smoke the beetroot, and retailer it alongside sugar, so it releases juices and flavours into the sugar. We additionally strive Tepache Highball, a house-made tepache and contemporary jasmine soda.
The principle course options ghee poached fish, which is a success with its tender flavours and house-made podi salsa. We pair it with a starchy, historic, short-grain rice selection referred to as kalanamak from Shravasti in Uttar Pradesh. The opposite highlights from the menu embody kidney bean aioli, nation hen, pickled tomato and cheese salad, purple candy potato gnocchi, and coconut noodles. Dessert consists of beeswax ice cream, potato chocolate cake and rhubarb and cream cake.
Pepper aioli
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Particular Association
We finish lunch with a hemp mousse and inexperienced pepper biscuit; the latter is fabricated from 72% darkish chocolate mousse infused with hemp seeds, candied hazelnut, layered with house-made strawberry jam and inexperienced pepper biscuit. The inexperienced pepper used within the biscuit can be secured from Araku’s regenerative agriculture-led plantations whereas the chocolate used is of Indian origin, from Idukki, Kerala.
Restaurateur Aditi Dugar, chief model advisor, Retail and Life-style at Araku explains why a menu stands out as the strongest technique to unfold the message of ‘regen-dining’. Stating that it’s the subsequent meals frontier, she says “Regen agriculture goes past sustainability, in that it leaves the soil richer than while you started. Our objective is to make it extra mainstream, and that’s solely attainable when extra individuals are interested in it.”
Hemp mousse and inexperienced pepper biscuit
| Picture Credit score:
Particular Association
ARAKU is at No. 1, Sunny Home, Mandlik Street Behind Taj Mahal Resort, 400001 Mumbai; Tuesday to Sunday, 12PM to three.30PM (lunch) and 7PM to 1AM (dinner service till 10.30PM). ₹2,400 for 2 with out alcohol, and ₹3,500 with alcohol. For reservations, name +91 7337205222
