Tried & Tasted: From Farm to Fork
Summers are a wonderful season to indulge in salads. Besides being rich in nutrients and fibre content, salads also induce freshness in the appetite in the hot summer months. This week, we tried Maple and Citrus Salad with Greens and the delicious Amritsari Salmon with Pomelo Salad at Aerocity’s Pullman Hotel. It is a part of the concept of ‘From Farm to Fork’ where guests can pick their own favourite vegetables from the hotel farm and create their own salads. Started in the seventies by an American called Alice Waters, it translates into taking food directly from farms to a restaurant kitchen, and from there to your fork. The ingredients are organically produced, fresh and thus tasty. Our palates at Pullman were both healthy and visually delightful.