We spent our Friday evening driving through Sainik Farm’s narrowest lanes to reach the city’s first smokehouse set on an urban farm. The menu here changes daily, because the chef sources the freshest catch of the day and smokes his own meats. The veggies, for now, are bought from organic farms close by.
Delhi’s First Farm-To-Fork Cafe’s Here & It's A World Away From The City
It's A Catch Made In Heaven
The head chef and owner of Bong Appetit, Chef Baron, was a little tired of being at the mercy of riders, and wanted to get back to the simple joys of feeding people dishes that came fresh from his kitchen. “Bengali food was what I’d grown up eating. So I just winged it,” he says. This charcuterie is his chance to get back to the basics; of tending to an organic garden, setting up a hydroponic farm and cooking for folks who love a quiet, refined dining experience.
Call it bad timing but the farm’s organic garden is struggling to flourish under the unforgiving sun. This means that the fresh veggie produce will have to wait till the monsoon to make it to the table. Meanwhile, we’re assured that the buffalo man close by and the farmers in the area are pitching in. The variable menu comprises a five-course veg and non-veg meal priced at INR 999 and 1,299 respectively.
At the outset, we were apologetically warned that the evening wasn’t going to be very veggie-friendly but that didn’t dampen our enthusiasm one bit. In fact, the stuffed mushroom and chocolate more than made up for the lack of variety. This is the exact reason why chef Baron needs prior notice to arrange meals. If you intend on going for dinner, let him know around lunch time. If you’re a veggie group, give him a couple of hours to prep well.
The cold watermelon soup we began with was a thicker version of watermelon juice in a bowl, peppered with mint leaves and spices. In short, a great way to set the tone for dinner. The meat-eater then proceeded to devour Octopus with garlic aioli and potato salad, which she said was equal parts crunchy and chewy. In fact, the subtle flavours and slight garlic made sure that the taste of the octopus really shone through. The Mushroom Fritters were three massive, succulent shrooms with a crunchy, buttery filling – and absolutely delightful.
The carnivore also tried the Smoked Lamb in bell peppers. A fresh take on lettuce cups, this one didn’t just look good, but was a great combination of well-spiced, shredded meat and a little salad on the side, making this one a mini-meal in itself. Meanwhile, the button mushroom pasta kept the vegetarian on the table super happy. The icing on the cake, though, were the desserts. If you leave without trying their mango ice cream and jamun sorbet duo or the Chocolate Orange Squares, you’ll never be able to forgive yourself. Seriously. They’re that good.
So, We're Saying...
The drive isn’t going to be the easiest, but remember – after a very long, bumpy village road, lies a treasure that’ll make you forget everything. Also, they’re open to letting you carry your own alcohol. Now, if that’s not music to your ears, who are you even?!
P.S. Don’t forget to call Chef Baron to book prior.