Flavour Of The Season

Given the concern around sustainability, the consumption of locally-sourced, organic produce is seeing an upward swing

- Vinita Bhatia

Gresham Fernandes, culinary director at Impresario Entertainment and Hospitality, which owns the Smoke House Deli and Social bars and cafés, support local farmers. So does Prateek Sadhu, head chef at Masque restaurant in Mumbai. Buying local fare from suppliers following organic practices is their contribution to the sustainable way of doing business.

So, let’s talk about just one ingredient here – capers – those pea-sized buds that lend a salty and pungent flavour to dishes. Fernandes says that he prefers buying it from Ishka Farms, as they provide it in four sizes and these are of good quality. The produce is grown organically in over 10 acres of land at Niravi Pudhupatt part of Tamil Nadu's Tuticorin district and is freshly cured at source.