Health-conscious Bengalureans head to organic restaurants

BENGALURU: When Pradeep GR thought of making his restaurant chain unique, he didn't have to brainstorm.He knew exactly what to do. Relying on his two decades' experience, Pradeep gave a free hand to his manager Raghunath Srivatsa to dish out organic food at South Ruchis Square, off Race Course Road.
Having seen Raghunath and his wife Ramya lead an organic life for the past three years, it was natural for Pradeep to turn the menu organic.It's been a month since the transition. To begin with, the restaurant is buying organic vegetables from certified vendors. “We are doing kitchen and field trials for the staples.
We will go fully organic soon,“ says Raghunath.
Pradeep owns two other restaurants in the city. South Ruchis is one of the few entrants into this space.
The Green Path in Malleswaram has been serving organic food since April. Its main source for naturally grown vegetables is a 40-acre farm that the hotel owns in Nelamangala. Besides which, they rely on 60 certified vendors in and around Bengaluru to supply staples and cold-pressed oils.
Vande Mataram near Iskcon, off West of Chord Road, has been offering Indian food for the past five years.According to its proprietor Nagesh KR, their dishes are rich in millets, which ensures intake of adequate fibre. “It's our main ingredient,“ says Nagesh. His staff has also been trained to create awareness about millets.
A healthy, cheap option
“From breakfast to buffet, everything is organic here.We procure raw material locally,“ says Neetu R, coordinator for The Green Path. “It serves a dual purpose -it benefits local farmers and lessens transport cost, which in turn reduces the carbon footprint. “Our dishes are priced on a par with those served in conventional restaurants,“ she adds. The 36-item buffet costs Rs 550 plus taxes.
For South Ruchis' owner Pradeep, additional cost is not a concern. Raghunath said they are only spending Rs 600 extra on organic greens daily. “It amounts to Rs 18,000 per month, and it's nothing when it comes to serving healthy food. We feel gratified seeing people dining without guilt,“ he says, adding: “The quantity of chilli, coriander and curry leaves required has come down by 75% as organic greens are pungent. The overall cost of basic ingredients is less.“
Megha Singh, a regular at The Green Path, buys organic products from its store.“For us, taking a break from home-cooked food means eating at The Green Path,“ says her husband Devinder Singh.The couple doesn't stop their nine-year-old daughter Manasvi from bingeing on desserts there.
Magic of millets
According to Neetu, their millet payasam and brownie (made of millets and jaggery) are popular among customers.“Even our pizza, which is rich in millets and organic vegetables and baked in a stone oven, is a hit,“ she says. South Ruchis has also introduced millets in its cuisines.
The workshops organized by Vande Mataram to create awareness about millets have garnered a good response.The bi-weekly event sees a turnout of over 100, which is an indication of how people are becoming conscious of what they eat.