Annamaya at Andaz launches a new menu inspired by artisans and sustainable sourcing of ingredients

AnnaMaya – European Food Hall at Andaz Delhi has been inspiring guests to “Eat Mindful, Shop Artisanal, and Raise Awareness” since its inception in 2016. The food hall follows the ‘Made in India’ concept, as all products must have a socially inspiring story behind the business execution, and their current business module must be socially relevant in order to help communities and their respective environments within India.

As part of the new menu research, the chefs at AnnaMaya spent a day with the farmers at Tijara Farm (one of their artisan partners since opening) to understand from them the finer nuances of the seasonal produce, so that they can go beyond the farm to table philosophy and create a seasonal menu that celebrates the farmers and their food.

The new menu, showcases classic winter favorites like saag paneer -traditional preparation with spinach and homemade cheese and saron da saag - “tijara” mustard leaves, makkai ki roti, white butter, jaggery ; the chef signature recipes include prawnlinguini with black garlic and truffle oil ; pork kolhapuri- “landrace” pork belly in hand pounded kolhapuri masala; baked sweet potato with spinach, “zuffon” spiced cured and chilli flakes; dal muradabadi with churchur naan and the rogan josh millet khichdi with raita and “kumaoni” pickle, to name a few. This menu is a perfect selection of winter specials, signature recipes and comfort food.

The menu is designed around consciously-sourced ingredients from local artisans, who directly or indirectly contribute towards the well-being of society. On offer are a selection of grilled meats, seafood, vibrant salads, light modern curries, coffees, lassies and re-imagined cocktails

Speaking on AnnaMaya’s unique concept and philosophy, Vikram Ganpule, Executive Chef notes, “The essence of AnnaMaya lies in helping society and encouraging a healthy lifestyle through mindful meals and exceptional experiences. Our guests come here not just for the food but also because they feel a social responsibility towards the people and places around them. We achieve all this while having some fun along the way through sustainable sourcing, seasonal ingredients and creativity in the kitchen.”

The décor at Annamaya focuses on sophisticated informality paired with an eclectic mix of styles. AnnaMaya’s interiors incorporate Old Delhi in all its glory through sacks of spices, colourful hand-painted glass windows such as those found in Chandni Chowk, and weathered wooden doors -- a scene that is reminiscent of the picturesque bylanes of Old Delhi’s markets. Juxtaposed with this is a brown and white geometrical tiled floor such as the one found in markets and food halls in Europe.  These elements help to integrate the local flavor of Delhi with the look and feel of a traditional European food hall.

Larger than life floral sculptures selected by renowned art curator Rajeev Sethi, add colour, form and an interesting dimension to the space. In the dessert section guests can begin their food experience with retro-themed sweet dishes. Annamaya also grows and harvests microgreens. The live kitchen and tandoor section uses fresh ingredients and artisanal products to make delicious dishes.