And I don't mean just on the plate. But it sure does help a great deal when you know where your food is coming from. In The Pahadi Organic's case, right behind the property from the polyhouses and step-farms where vegetables, rice, pulses, and a few spices are organically grown by the locals. It doesn't just stop at that, even the dairy, meat, and eggs are locally produced with utmost care. They're substantially self-sustaining and take their promise of 'farm to table' quite seriously. The items are plucked (or harvested) right after you place your order. It all then ends up in their Live Kitchen where it is cooked to perfection on wood-fire chulhas, before culminating in a delicious, exhaustive spread that you see in front of you, served on traditional utensils made of copper and brass.
Over the course of two days that I spent at The Pahadi Organic, every breakfast, lunch, dinner, and the snacks in between became an event in itself. Something I looked forward to even before one meal ended. Chetan and the dedicated staff in the kitchen made sure I didn't try the same item twice. There was always something new at the table, a new local dish to devour, full of surprises and flavours that I still miss. Chicken Curry, Mutton Curry, Quail Curry, Palak ka Kaafa, Kumaoni Raita, Mandua Roti, Chhou, Gahat ke Dubke, Gaderi ki Sabzi, Red Rice, and my personal favourite, Madue ki Badi, a dessert made of finger millet, milk and dry fruits; these are just a handful of local Kumaoni dishes I tried out of an even larger menu.