In the sunlit dining room at Ekaa, Goya launched its first edition of the Farmers’ Feast.

The Farmers’ Feast began as an idea in conversation with Pranoy Thipaiah, 2nd generation farmer at Kerehaklu, Chickmagalur, and outspoken champion of agriculture in harmony with local biodiversity: Can we create a meal experience with produce straight off the farm, with farmers who harvested the avocados we are eating; who know where the brahmi grows, how the turmeric leaves flourish, what the pandan leaves smell like. An experience where the diner can taste sweet pomelos; be caught by surprise at the delicate flavour of mango-ginger, freshly harvested.

And that is exactly what the afternoon was about. Three farmers — from Chickmagalur, Palghar, and Delhi, brought their produce to Mumbai, so diners could see through fresh eyes. Chef Niyati Rao curated a 7-course menu that reflected Ekaa’s ingredient-forward ethos, while also creating space for each farmer’s expression of region, season and terroir. Pranoy from Kerehaklu shared coffee, avocados and pomelos. Gaytri from Vrindavan Farm shared Mahadi red rice, bamboo, turmeric and pandas leaves, mango ginger, fresh mulberry; and from Krishi Cress, Achintya sent red cabbage sauerkraut, pickled beets and pickled Nasturtium buds. 

Jishnu, at the bar, worked with the herbs and aromatics from each farm, weaving them into the unique flavours of Godawan’s two expressions of whiskey. Godawan, India’s first craft whiskey, is also rooted in the land - its home is the desert of Rajasthan; it draws its ethos and inspiration from the craft and beauty of the region and its craftspeople.

While great food is often the experience at the heart of a meal, we often don’t see beyond the kitchen. Telling this narrative over a community dining experience, is something Goya holds dear. We believe change begins over conversations at the dinner table. 

Another peek at the event here.