“Every dish has a hero protagonist, which is a plant,” said Vedika, owner of MharoKhet — an experiential farm which has been growing and supplying fresh produce all around Jodhpur for two years now.
When the couple took a trip to Kyoto, Japan, it put a lot into perspective, as they realised that the vegetables grown in Kyoto were famous all across Japan simply for their freshness. They learnt that the vegetables were even used by Michelin-star restaurants.
“If the Kyoto model was such a raging success simply because it was a farm-to-table model, could we replicate the same on our ancestral land, where we had been cultivating tomatoes and other vegetables for daily consumption for the last 12 years?” wondered Rajnush.
Rajnush explains they implemented drip irrigation on the farm, “which saves 60 per cent water compared to traditional methods”, and started growing crops with the intent of sharing it with all of Jodhpur instead of just their kitchen.
The experiential visit is divided into two parts the tour of the farm and the dining experience.
The former lasts for around two hours — guests are taken around the farm, shown the different crops, explained the process of making biopesticides, and shown the composting pit.
The former lasts for around two hours — guests are taken around the farm, shown the different crops, explained the process of making biopesticides, and shown the composting pit.
They made to understand the concept of a zero waste kitchen — while the latter is the feast.
Read More: thebetterindia.com/302505/jodhpur…
#SustainableFarming #FarmtoTable #DiningExperience #VegetableFarming
Read More: thebetterindia.com/302505/jodhpur…
#SustainableFarming #FarmtoTable #DiningExperience #VegetableFarming
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