Mumbai Food: Here's the first look at Bandra's soon to open Kitchen Garden

Bandra’s soon to open Kitchen Garden, from the team behind French original Suzette, is inspired by the farm-to-table concept

Veggie Salad. Pics/Pradeep Dhivar

At this little cafe, food is more than just about survival, it’s a statement of ethics and health, and one that you can read the minute you enter; the menu pasted on the walls comes dotted with nutritious choices such as salads with organic kale, sandwiches with a choice of organic multigrain ciabatta, a variety of toppings for salads listed under proteins, non vegetarian lean proteins , etc.

The interiors

Jeremy Pro, Antonia Achache, and Pierre Label, the team behind Suzette, talk of their new venture, which was born of a personal preference. Antonia says, “This is where you can eat out every day, guilt-free, because you won’t be compromising on your health.” Jeremy elaborates about their ‘farm-to-table’ concept. “We don’t own our own farm, but work with various farmers, based across Maharashtra. These farmers concentrate only on organic fruits and vegetables. No pesticides are used in the growing process, the soil isn’t tweaked to grow foods out of season, and artificial additives are a complete no-no,” says Jeremy.

Soba Salad

We start with the Veggies Salad (Rs 380), listed under their signature salads. It’s got a variety of healthy greens: edamame beans, broccoli, spinach, kale along with beet roots, carrots, and quinoa which add colour. Chunky pieces of tofu finish off the dish. The dressing is that of spicy carrot, which is too mild for the Indian palate. The dressing doesn’t overpower the many ingredients thrown into the bowl. Jeremy is right; there’s a wholesome flavour to the dish. But my desi taste buds are grateful for the additional dressing.

From the non-vegetarian salads, we pick the Soba Salad (Rs 500). The Japanese dish is beautifully plated with four king prawns blanketing the noodles. The flavour is mild, but far from bland. We skip the option of added dressing and we begin to think about what we’re eating which seems to be just what Kitchen Garden is aiming at.

The menu also fits in with the decor that is light and airy with floor-to-ceiling windows, colours of nature: green lamps, yellow and green table settings, wooden tables, etc. There’s an al fresco area where you find yourself surrounded by pots of basil, mint, and even a banana tree.

Next, we move on to the make it yourself section of the menu which offers salads and sandwiches. We opt for the latter. Jeremy who worked at a bakery in France, which bagged a national award for their dough, brings a unique sourdough bread to the Garden. We naturally go with this loaf filled with Spanish cooked ham. It is topped with buffalo mozzarella cheese which comes from a farm in Gujarat. Added to this is a pesto dressing. The loaves are large and the sandwich is enough for two with a small appetite; you can taste the fresh olive oil and basil in the pesto sauce which goes beautifully with the ham. This one is a winner but is also among the most expensive choices on the menu, priced at R545. We wash it down with a Feel Good Smoothie (R300) where you can feel the chia seeds, while the berries give it a beautiful pink colour. It’s light , yet the portion is large, and filing.

Overall, the restaurant delivers on its promise of health and freshness. Add to this the organic food movement and Kitchen Garden may emerge as the new flavour of the day.

At: Kitchen Garden, Shop No 8-9, Gasper Enclave, St John Street, opposite Gold’s Gym, Pali Naka, Bandra (W).
Call: 26459775

The restaurant is slated to open on October 12. Deliveries are currently offered only between Bandra and Santacruz. Prices are exclusive of service tax

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