Interview/ Chef Balpreet Singh Chadha, director—culinary operations, Annamaya at Andaz Delhi
How have you brought about sustainable practices at AnnaMaya?
Along with dining, AnnaMaya at Andaz Delhi also has a space where interesting artisanal items are sold. The food hall follows the motto of “Eat Mindful. Shop Artisanal. Raise Awareness”. The essence of AnnaMaya lies in helping society and encouraging a healthy lifestyle through mindful meals and exceptional experiences. We get our ingredients from local artisans who directly or indirectly contribute towards the well-being of society. AnnaMaya believes in identifying and celebrating artisans from remote parts of India, and turning the spotlight on their hard work. We are looking for artisans who fulfill three parameters: The products have to be sourced or produced in India. There must be a socially inspiring story behind the business execution. And their business model must, in some way, help Indian communities.
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- Back to the land
- Unity in diversity
- Far east, near home
Can you tell us of some artisans from whom you source your produce?
We get timur from the Maati Sangathan of Munsiari, Uttarakhand. Founded in the 1990s by local women, the Maati protested the growing violence against women as a result of alcoholism. We source our rock salts from the MiraDi Farm in Majkhali, Uttarakhand. Mira is a leading environmentalist and organic certification expert from Delhi who left everything and moved to the hills. At AnnaMaya, we grow our own microgreens. Our pickles and chutneys are from the Livelihoods Improvement Programme by Mahila Umang Samiti in Ranikhet, Uttarakhand. More than 1,500 women are improving the quality of their lives through the sale of food products like honey, pulses, dry fruits, pickles and much more.
What are three of the most popular dishes at AnnaMaya that incorporate these ingredients?
The timur pepper is used in lamb and spinach patty; timur, onion compote and creamy mash. The microgreens are used in the nutrition bomb salad and the Himalayan rock salt in the char-roasted carrots with Himalayan honey and black onion seeds.