The Story of Our Food
Real food, made with care. Here is the philosophy behind our plant-based kitchen and how we bring fresh, gut-friendly ingredients to your plate.
We are proud to support local partners like Farm Fresh Bangalore, who provide us with healthy, pesticide-free produce. They supply the organic, unpolished grains and nuts for our bowls and granola.
We use the whole of the wheat grain to bake our sourdough bread, ensuring you get all the benefits of the bran, endosperm, and germ. It’s just one way we commit to using whole foods.
You won't find any refined sugar in our kitchen. We sweeten our dishes naturally with locally-sourced jaggery and other whole food sweeteners.
We exclusively use cold-pressed oils in our cooking. This preserves the natural nutrients and flavours, aligning with our philosophy of serving fresh, unprocessed, and nourishing food.
This is Tepache, a fermented pineapple beverage that started as part of our zero-waste kitchen efforts. We use the pineapple skins from our smoothies to create this gut-friendly, bubbly drink.
Fibre is essential for a happy gut. We pack our dishes, like this Asian Peanut Salad, with fibre-rich ingredients like greens, nuts, and seeds to keep you feeling great.
Ferments are a cornerstone of our food philosophy. We incorporate house-made probiotic foods like kimchi and pickles into our bowls to support your gut health from within.
The secret to our flavourful tartines is this freshly ground coriander pesto. We believe in layering flavours and making our pastes and sauces in-house using fresh herbs and spices.
To ensure our bread stays crisp for delivery, we created Pea Smash and Heels. We toast the crusty ends of our sourdough loaves and serve them with a delicious pea smash dip, a perfect zero-waste solution.
Our zero-waste journey extends beyond the kitchen. We use billberry hand soap powder from Bare Necessities in our washrooms to eliminate single-use plastic bottles.
About The Story of Our Food
We don't use refined sugars or oils in our kitchen. Instead, we rely on cold-pressed oils, house-made ferments like kimchi, and whole foods to build flavour. When you eat with us, you are getting nutrient-dense meals that support your gut and leave you feeling energised, not heavy.
Our approach to food starts with the belief that what you put in your body should sustain your day, not slow it down. We source organic, pesticide-free grains and produce from local partners like Farm Fresh Bangalore, ensuring every bowl we serve is packed with nutrients. By using the whole grain—bran, germ, and endosperm—we maximize fibre and flavour in our sourdough and bowls.
We are also committed to a zero-waste philosophy. You might notice our Tepache on the menu; that began as a way to use pineapple skins that would otherwise be discarded. Similarly, our 'Pea Smash and Heels' dish transforms the crusty ends of our sourdough loaves into a crunchy, delicious pairing for our dips. These practices reflect our belief in mindful, connected living.
Our kitchen is built on layering flavours. We use fresh herbs, house-made pastes, and gut-loving probiotics like kimchi and pickles. Whether you are ordering a subscription meal for your busy week or visiting our Indiranagar cafe, our goal is to serve food that tastes as good as it makes you feel.
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