Annamaya @ Andaz – Farm to Fork served in a plush setting

January 31, 2017
1,131 Comments
 
2017 opened up with a magnificent
conjugation of visual appeal and aroma @ the newly launched European Food Hall,
AnnaMaya. The food haven @ Andaz inspires guests to “Eat Mindful. Shop Artisanal. Raise Awareness”.
I was floored by the outstanding mélange
of healthy and scrumptious food elements that were pleasurable to the senses.

Like many European food halls,
AnnaMaya is a place where food is served and interesting artisanal produce and items
are available for sale. The food hall follows the ‘Made in India’ concept, as
all products used have to be produced in India, 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.
Speaking on AnnaMaya’s unique
concept and philosophy, Alex Moser, Executive Chef excitedly talks about the
concept note.  He says “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 bold flavors,
freshness and creativity in the kitchen”.
DESIGN AND LAYOUT
 
Designed with natural materials,
layers of patterns, indigenously sourced slabs of stone, glass and wood
imaginatively crafted, the space 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, colorful hand-painted glass
windows such as those found in Chandni Chowk, and weathered wooden doors — a
scene that is reminiscent of the picturesque bylines 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 flavour 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 color, form and an
interesting dimension to the space.  A
huge pomegranate with its red seeds spilling out welcomes  AnnaMaya’s guests at the entrance. Each of the
artworks represents the edible elements that area prime ingredient in some of
the traditional regional recipes found in the Indian sub-continent.
Artisanal products like rock salt
quarried by local women in Ranikhet’s tough terrain; premium chocolates that ensure
that cocoa farmers are paid a fair price; and coffee from roasters who
highlight how delicious Indian coffee can be are the kind of artisanal items
and producers that AnnaMaya associates itself with.
Across the Beverage Bar is the Salad
Bar with fresh Aloe Vera plants in colored, hand-painted pottery and special
temperature controlled cabinet’s formicrogreens, which are grown and harvested
in-house. Further up is the Bakery with various breads and quiches served
piping hot out of the oven preparations.
The live kitchen and tandoor section
where fresh ingredients and artisanal products are converted into delicious dishes
lie beyond the Bakery. The multi-colored painted pottery plates from Khurja offer
a range of vegetarian and non-vegetarian menu items that can be shared family
style in large or small groups. The Beverage Bar serves spiced lassies,
smoothies, fruit punches and lemonades which are ideal for detoxification.
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. Some of the Chef’s recommendations include the basil
naan, accompanied by burrito and Himalayan honey; lotus root curry and the confit
duck leg from the tandoor with balmy ginger and tomato. For guests who like to
experiment, there is the Turkey Pineapple Burger.
We were fortunate to indulge in
the finest recipes carved by the master chef who ensured that each dish
represented the essence of the foodhall and introduced the succulent flavors of
Annamaya. Later, we indulged excitedly in the dessert section that comprised of
gelatos, pastries cakes, waffles and much more. The essence of AnnaMaya lies in
identifying and celebrating artisans from remote parts of India, and turning the
spotlight on the love and hard work with which they make their products.
For more information, visit annamayadelhi.com, or call +91 11 4903
1351
Facebook @AnnaMayaDelhi | Instagram @AnnaMayaDelhi
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