Our kitchens, and what we grow ourselves

A hotel kitchen buys almost everything it uses. We wanted at least one thing on every plate to have come from the property itself.

At Saputara that is the greens, the herbs and, in season, the tomatoes. At Goa it is the coconut and the curry leaf. It is not self-sufficiency and we would not pretend otherwise — but it changes how the kitchen cooks when the first ingredient is fifty metres away.