AnnaMaya

“Our motto is ‘Eat mindful, shop artisanal and raise awareness’. Ninety per cent of our products are procured locally, therefore reducing our carbon footprint. Small farming groups have a chance to showcase their products on our shelves and we use them on the menu to present these products in a modern and appealing way. Poultry is sourced directly from the neighbourhood​ farm and our wet waste is composted and recycled.”

Millet biryani with raita; raw mango curry with unpolished red rice; and smoked lamb chops, mace and tamarind curd.

AnnaMaya is a European foodhall at the Andaz, the lifestyle brand of Hyatt hotels. Unlike most hotel restaurants, however, it has chosen to put the needs of the community ahead of those of its less adventurous guests. It calls itself a foodhall because it also sells ingredients sourced from local farmers and artisanal producers. These range from pickles made by local co-operatives to hard-to-find, unusual lentils from small farms in the north of India, to bamboo rice from India’s southern states. Microgreens are grown on the property to ensure freshness. The menu is international and each dish is more a way to use a local ingredient than an attempt to conform to any one style of cuisine.

“AnnaMaya is a great place to take care of your hungry needs ... Their menu is a mouth-watering mix of North Indian and European cuisines.”

easydiner.com