Page 38 - Feb-Mar 2024

FOOD & BEVERAGE
trendsetters

Listing some of the most exciting F&B concepts

By Rupali Dean

ARAKU, MUMBAI INDIA’S FIRST-EVER RESTAURANT

DEDICATED TO REGENERATIVE AGRICULTURE

he renowned Indian specialty coffee
brand known for its terroir-mapped
Tcoffees from the Eastern Ghats in Andhra
Pradesh, just launched its first restaurant in
Mumbai. This milestone aligns with
#Arakunomics, a regenerative agriculture-based
economic model pioneered by the Naandi
Foundation, the driving force behind ARAKU
Coffee. Located in the historic Colaba
neighbourhood, the restaurant is housed in
Sunny House, a century-old building with a
captivating past.
The menu, curated by Chef Rahul Sharma
and restaurateur Aditi Dugar, emphasizes
imaginative uses of everyday ingredients. With
a focus on regenerative agriculture and organic
practices, ARAKU ensures that its dishes
showcase the limitless potential of simple,
locally sourced ingredients. From homemade
tofu to cream cheese, the restaurant is
committed to elevating the flavours of these
familiar elements.
This venture marks a significant step towards
Naandi Foundation’s larger vision of
transforming the food landscape. The choice of
Mumbai as the restaurant’s inaugural location is
fitting, given that Anand Mahindra, the principal
investor and chairman of the foundation, has
deep connections to the city. The restaurant
promises to be an exciting addition to Mumbai’s
vibrant culinary scene, combining the richness
of Indian coffee tradition with innovative
gastronomy rooted in regenerative agriculture.

38 FEBRUARY-MARCH 2024 hospitality horizon www.hospitality-horizon.com