The Mustard is the first restaurant in India to adapt our Zero Mile Diet. We built raised beds of Salad greens, an herb garden and a vertical microgreens wall at the entrance. The smal space was a place at the back of the restaurant that was used to dump unused articles. We created what you see here in 20 days and now chef Gregory Bazire is harvesting his greens just before serving them to his guests. Greens cannot get any fresher than this and its the true manifestation of the zero mile diet…
