Farmer's Kitaab

We caught up with Chef Thomas (in the middle of what looked like a really busy day for him and his crew) for an interview - Not just did he take the time out to answer all our questions but he also shared tremendous insights from his travel & food experiences with genuine fervor and enthusiasm. Here's wishing for this food genius and his equally passionate team heaps and bundles of power and success in all their future endeavors!

Chef Thomas Zaccharias was named Chef of the Year at Conde Nast Traveller India magazine’s Top Restaurant Awards in 2018 and executive chef at one of India's best restaurants - The Bombay Canteen, Mumbai. 

There has been a strong restoration of our understanding and belief in unrefined products – which today represents food experiences that are unprocessed and raw. Traditional Indian Cooking Oils like Kachi Ghani cold pressed Mustard oil, Sesame oil, Coconut oil and Groundnut oil are making purposeful comebacks into our kitchens. Ancient indigenous grains and millets, natural ungraded unrefined produce, consciously raised and treated poultry, meat and eggs, whole milk from freely grazed, healthy cattle, pickles of Desi varieties of mango, lime, garlic etc have not just found renewed love and appreciation but are being perceived and acknowledged as precious and rare.