30 October,2022 07:27 AM IST | Mumbai | Phorum Pandya
Grilled tofu souvlaki
The latest entrant on the Pali Hill food scene, giving company to Irish House, Papa Pancho, Kitchen Garden and Suzette, is Project Hum. One more âgreen and clean' café added to Bandra's roster, which some say, has turned the suburb into a pseudo-Downtown LA that's gaga about avocado toast and berry smoothie.
Our pre-visit research revealed that the restaurant aims to create a healthier food system, allowing guests to witness choices that are sustainable, nutritious, and local. The team collaborates with community-supported farming with a focus on seasonality and local sourcing. The open kitchen façade is lined with red bricks; the walls are done up in yellow chrome and sea green tiles. The island community table is tempting for customers who walk in alone. The al fresco area is spacious, but the pop of pastel and tastefully executed interiors are more inviting in the October heat. There are yellow lamps and a wall of knick-knacks that also seat a in-house baked cookie platter you can dig into.
We point our cameras to the pamphlet we've picked up from the counter. A QR Code arouses our curiosity about the farmers and purveyors whose produce has gone into the making of our order. As we look around, we notice a placard that reads Farmer of the Month. Below is a picture of Sulekha Nagpal from Talegaon, Maharashtra. She is one of the 350 farmers who has tied up with Project Hum to supply ingredients.
Our spiced grilled tofu souvlaki tray (Rs 430), we learn, packs in 490 calories, comprises 35 gm protein, 60 gm carb and 35 gm fat. The romaine lettuce has been sourced from Satviki farms, while the cucumber, sweet potato, onion, malta orange, turmeric and mint come from Torus farmer producer organisation. The beetroot and pumpkin seeds are from Taru Naturals.
When the tray arrives at our table, we feel a deeper connection with what's in there, as if we have journeyed with the ingredients and the farmers who've tilled the land. The food is fresh, and the crunch of the veggies fills the mouth. The veggies are held snug in a tight swaddle, with ingredients neatly placed to make sure they don't spill out even as we take greedy bites.
The tastefully executed interiors of Project Hum with a pop of pastel are inviting
The chicken souvlaki (Rs 430) is drenched in a south Indian byadgi hot sauce, slathered with toum, and comes with a side of fattoush salad. The omega miso bowl (R525) is a riot of flavours and textures. The fishy umami, with a vegetal curry leaf vinaigrette, lush romaine blend, creamy avocado, coarse walnuts, and sweet and sour fresh orange is finished with slivers of furikake seaweed. We love the red Thai bowl (Rs 395) first for its fiery crimson colour, and then for the taste. Buckwheat noodles, byadgi peanut curry, glazed pok choy and a tart mushroom pickle cabbage make it a filling lunch option.
We wash all this down with an apple and green smoothie (Rs 295). Tasty, but we would've liked it chilled. The warmth makes its texture too thick and sloppy on the palate. The Arnold Palmer (Rs 200) is a cold brew black tea with lemon, sweetened with jaggery. We vote Fico for the best dressed open toast (Rs 230) award. It comes with zucchini, mushroom, bell pepper jam and green kale pesto. The sourdough, baked in-house, has a sour tinge and an airy texture.
Founded by three friends who met in IHM Aurangabad - Pragun Bajaj, Jatin Talreja and chef Raghav Simha - the Project Hum team began working on the idea in 2021. The trio drafted an SOP and pitched it to MAD, an entrepreneurship school in Copenhagen that encourages sustainable practices in businesses.
(From left) Raghav Simha, Pragun Bajaj and Jatin Talreja started Project Hum in Bandra in September 2022. Pics/Sameer Markande
"Our takeaway from that experience included using a water tank and cleaning out our fridge regularly to control electricity usage. We only use disposable and compostable cutlery, so our water consumption goes down. We also use ingredients nose to tail; leftovers go into making stock and pastes," says Bajaj. Raghav, who handles operations and supply chain, signed up for the course. Jatin handles finance and marketing, while Pragun mans the kitchen.
"When you eat here, you are part of an alternative food system, which we believe is the future," says Simha. Going by what we tried off the menu, the flavours get a big thumbs up. All the dishes stood out for ingredient quality, and play of combinations. That they are working with collectives that connect the customer to hundreds of farmers, is the bonus.
What: Project Hum
At: 16, Gasper Enclave, Pali Hill, Bandra west; opposite Gold's Gym
When: 11 AM to 11 PM
Call: 9137883053
Rating: good
Project Hum didn't know we were there. Mid-day reviews establishments anonymously and pays for meals and drinks
