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@ooofarms

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I used to hate washing dishes. I could leave them piled up for days, secretly hoping they would somehow disappear on their own. Perhaps that was privilege—the belief that someone, somewhere, would take care of the things I didn’t want to do.This mindset can do a lot of harm when left unchecked.

But lately, I’ve started enjoying it. The cold water, the soap, the slow act of cleaning one plate at a time. I’ve even started Googling the best sponges and all natural disheashing soap. Never thought I’d see the day.

Maybe growing up is learning to find peace in the small things we once avoided. Or maybe it’s simply realising that if you make a mess, you have to clean it up.

Still, I hope this new habit doesn’t last forever. I wouldn’t mind a good dishwasher deal.

After all, personal growth is good, but so is making life easier.

Recipe inspired by @salonikukreja
Rice @ooofarms
White Kimchi and Cucumber Kvass @bombucha.in

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𝐁𝐞𝐟𝐨𝐫𝐞 𝐭𝐡𝐞 𝐟𝐮𝐥𝐥 𝐡𝐨𝐮𝐬𝐞, 𝐭𝐡𝐞𝐫𝐞 𝐰𝐚𝐬 𝐚 𝐜𝐡𝐨𝐩𝐩𝐢𝐧𝐠 𝐛𝐨𝐚𝐫𝐝. 🔪🌿

Watch it in order and you'll see the whole story:
leaves sorted by hand at dawn ➝ dough rolled, greens chopped, ferments stirred ➝ gates open ➝ seeds and grains labelled one by one ➝ a hall full of people tasting food most of them had never heard of ➝ an auditorium on its feet. 🎶

𝐓𝐡𝐢𝐬 𝐰𝐚𝐬 𝐭𝐡𝐞 𝐖𝐢𝐥𝐝 𝐅𝐨𝐨𝐝 𝐅𝐞𝐬𝐭𝐢𝐯𝐚𝐥 '𝟐𝟔 | रानभाज्या
🌱 Farmers' Market
🫙 Wild Ferments
🍃 Foraged Wild Foods
🍽️ Tasting, High Tea & Wild Dinner

Every plate came out of our kitchens.
Every table was set by our students.
Every guest was served by them too. 🤍

𝐫𝐚𝐚𝐧𝐚𝐭𝐥𝐚 𝐚𝐧𝐧𝐚, 𝐚𝐚𝐦𝐜𝐡𝐲𝐚 𝐭𝐚𝐚𝐭𝐚𝐭.
**रानातलं अन्न, आमच्या ताटात.** 🌾
(Food from the forest, on our plate.)

With gratitude to the Kokni, Warli, Thakar, Mahadeo Koli, Katkari, Bharwad, Rabari, Rathva & Bhil communities, who shared their wild foods with us. 🙏
In partnership with 𝐎𝐎𝐎 𝐅𝐚𝐫𝐦𝐬, curated with 𝐂𝐡𝐞𝐟 𝐓𝐡𝐨𝐦𝐚𝐬 𝐙𝐚𝐜𝐡𝐚𝐫𝐢𝐚𝐬.

👀 How many wild foods in this video can you name? Comment below.
📌 Save it. Tag someone who should be at the next one.

—

𝗕𝘂𝗻𝘁𝘀 𝗦𝗮𝗻𝗴𝗵𝗮'𝘀 𝗥𝗮𝗺𝗮𝗻𝗮𝘁𝗵 𝗣𝗮𝘆𝘆𝗮𝗱𝗲 𝗖𝗼𝗹𝗹𝗲𝗴𝗲 𝗼𝗳 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁 𝗦𝘁𝘂𝗱𝗶𝗲𝘀
📍 Buntara Bhavan Marg, Kurla (East), Mumbai 400070 | NAAC B++ | University of Mumbai
🎓 BSc Hospitality Studies | Culinary Arts – Chef's Program | Diploma & Certificate
✅ 𝟭𝟬𝟬% 𝗝𝗼𝗯 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲
📞 +91 93727 71011 / +91 93727 71012

#wildfoodfestival #ranbhajya #foragedfood #mumbaifoodie #hotelmanagement

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"𝐈 𝐡𝐚𝐯𝐞 𝐧𝐨𝐭 𝐬𝐞𝐞𝐧 𝐭𝐡𝐞𝐦 𝐜𝐫𝐢𝐛, 𝐛𝐞 𝐭𝐢𝐫𝐞𝐝, 𝐨𝐫 𝐜𝐨𝐦𝐩𝐥𝐚𝐢𝐧 𝐚𝐛𝐨𝐮𝐭 𝐚𝐧𝐲𝐭𝐡𝐢𝐧𝐠." 🌿

That's not a teacher talking about her class.
That's the co-founder of the festival's partner talking about our students.

𝐒𝐡𝐢𝐤𝐡𝐚 𝐊𝐚𝐧𝐬𝐚𝐠𝐚𝐫𝐚, Co-Founding Director of 𝐎𝐎𝐎 𝐅𝐚𝐫𝐦𝐬, on the 𝐖𝐢𝐥𝐝 𝐅𝐨𝐨𝐝 𝐅𝐞𝐬𝐭𝐢𝐯𝐚𝐥 '𝟐𝟔 at RPH:

▪️ "𝐓𝐡𝐞 𝐤𝐢𝐝𝐬 𝐫𝐞𝐚𝐥𝐥𝐲 𝐬𝐭𝐞𝐚𝐥 𝐭𝐡𝐞 𝐬𝐡𝐨𝐰."
▪️ "The kitchen, the F&B, the FOH — absolutely fantastic."
▪️ "They've always been smiling. They've just been wonderful."
▪️ "It's the level of quality RPH expects from its students — and the education and training it imparts."

Months of planning with Chef Thomas Zacharias of The Locavore. Wild foods from the forests of Maharashtra. And at the centre of it all — a batch of hospitality students who showed up every single day with a smile. 🤍

That's what 𝐡𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 𝐭𝐫𝐚𝐢𝐧𝐢𝐧𝐠 looks like when it works.

🙏 Thank you, Shikha, Shailesh Awate & Henita Raj of OOO Farms — and our management led by Mr. Shreyash Payyade, with Yogesh Sir, Chef Zaid, Chef Ritesh, Gladwin Sir, Chef Tanuja Ma'am & Chef Reshma.

𝐖𝐞'𝐥𝐥 𝐬𝐞𝐞 𝐲𝐨𝐮 𝐚𝐭 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐨𝐧𝐞. 🌱

📌 Save this — and tag a student who made this festival happen. 👇

—

𝗕𝘂𝗻𝘁𝘀 𝗦𝗮𝗻𝗴𝗵𝗮'𝘀 𝗥𝗮𝗺𝗮𝗻𝗮𝘁𝗵 𝗣𝗮𝘆𝘆𝗮𝗱𝗲 𝗖𝗼𝗹𝗹𝗲𝗴𝗲 𝗼𝗳 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁 𝗦𝘁𝘂𝗱𝗶𝗲𝘀
📍 Buntara Bhavan Marg, Kurla (East), Mumbai 400070 | NAAC B++ | University of Mumbai
🎓 BSc Hospitality Studies | Culinary Arts – Chef's Program | Diploma & Certificate
✅ 𝟭𝟬𝟬% 𝗝𝗼𝗯 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲
📞 +91 93727 71011 / +91 93727 71012

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"𝐈'𝐯𝐞 𝐬𝐞𝐞𝐧 𝐭𝐡𝐢𝐬 𝐟𝐞𝐬𝐭𝐢𝐯𝐚𝐥 𝐢𝐧 𝐨𝐭𝐡𝐞𝐫 𝐩𝐥𝐚𝐜𝐞𝐬. 𝐓𝐡𝐢𝐬 𝐨𝐧𝐞 𝐢𝐬 𝐬𝐨 𝐦𝐮𝐜𝐡 𝐛𝐞𝐭𝐭𝐞𝐫." 🌿

When a culinary anthropologist who has travelled India's food map says that about your campus — you don't need a press release. You just play the tape.

𝐃𝐫. 𝐊𝐮𝐫𝐮𝐬𝐡 𝐃𝐚𝐥𝐚𝐥 on his second year at the 𝐖𝐢𝐥𝐝 𝐅𝐨𝐨𝐝 𝐅𝐞𝐬𝐭𝐢𝐯𝐚𝐥 '𝟐𝟔 at RPH:

▪️ "So much better organised. So much more professional."
▪️ "I've seen it grow so beautifully from last year."
▪️ "𝐅𝐫𝐨𝐦 𝐭𝐡𝐞 𝐩𝐫𝐢𝐧𝐜𝐢𝐩𝐚𝐥 𝐝𝐨𝐰𝐧 𝐭𝐨 𝐭𝐡𝐞 𝐰𝐚𝐭𝐜𝐡𝐦𝐚𝐧 — 𝐭𝐡𝐞𝐲 𝐦𝐚𝐝𝐞 𝐢𝐭 𝐩𝐨𝐬𝐬𝐢𝐛𝐥𝐞."

That last line is the whole story. 🤍

A festival this size isn't built by one department. It's built by students who stayed back, chefs who taught past their hours, staff nobody tags in the photos — and a watchman who kept the gates open till the last plate was cleared.

𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮, 𝐃𝐫. 𝐃𝐚𝐥𝐚𝐥. 𝐖𝐞'𝐥𝐥 𝐬𝐞𝐞 𝐲𝐨𝐮 𝐧𝐞𝐱𝐭 𝐲𝐞𝐚𝐫. 🙏

𝐑𝐏𝐇 × 𝐎𝐎𝐎 𝐅𝐚𝐫𝐦𝐬 | रानभाज्या

📌 Save this one — and tag someone who worked behind the scenes. 👇

—

𝗕𝘂𝗻𝘁𝘀 𝗦𝗮𝗻𝗴𝗵𝗮'𝘀 𝗥𝗮𝗺𝗮𝗻𝗮𝘁𝗵 𝗣𝗮𝘆𝘆𝗮𝗱𝗲 𝗖𝗼𝗹𝗹𝗲𝗴𝗲 𝗼𝗳 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁 𝗦𝘁𝘂𝗱𝗶𝗲𝘀
📍 Buntara Bhavan Marg, Kurla (East), Mumbai 400070 | NAAC B++ | University of Mumbai
🎓 BSc Hospitality Studies | Culinary Arts – Chef's Program | Diploma & Certificate
✅ 𝟭𝟬𝟬% 𝗝𝗼𝗯 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲
📞 +91 93727 71011 / +91 93727 71012

#wildfoodfestival #kurushdalal #ranbhajya #hotelmanagement #mumbaifoodie

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Farmers market — Bandra 27-09-2026 #cleaneating #organic #organicliving #swasthyamhealth

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Honored to connect with two visionaries rebuilding our food systems from the soil up. 🌱

#OOOFarms #BhoomiFarms
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[ Nirvaan Organic Farms | OOO Farms | Bhoomi Farms | Organic Farming | Sustainable Agriculture | Regenerative Farming | Indian Farmers | Farm to Table | Organic Produce | Farmer Community ]

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Unboxing ancient grains and native pantry staples! 🌾✨

Just reviewed 6 unique varieties of native poha and ancient Paigambari wheat flour from OOO Farms—covering everything on product quality, texture, and pricing.

https://ooofarms.com/

#NativeGrains #OOOFarms #AncientWheat #Paigambari #PohaReview CleanEatingIndia TraditionalFood IndianPantry GrainReview

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𝐒𝐨𝐦𝐞 𝐥𝐞𝐬𝐬𝐨𝐧𝐬 𝐝𝐨𝐧'𝐭 𝐜𝐨𝐦𝐞 𝐟𝐫𝐨𝐦 𝐚 𝐭𝐞𝐱𝐭𝐛𝐨𝐨𝐤. 𝐓𝐡𝐞𝐲 𝐜𝐨𝐦𝐞 𝐟𝐫𝐨𝐦 𝐚 𝐟𝐨𝐫𝐞𝐬𝐭. 🌿

For several days, our campus stopped smelling like a classroom — and started smelling like 𝐫𝐚̄𝐧𝐛𝐡𝐚̄𝐣𝐲𝐚̄.

Wild greens foraged by the Kokni, Warli, Thakar, Mahadeo Koli, Katkari, Bharwad, Rabari, Rathva & Bhil communities.

Plated by the next generation of Indian hospitality — under the skilled guidance of @cheftzac

Tasting. High tea. A wild dinner. And a room full of students learning what most of India has already forgotten.

𝐖𝐢𝐥𝐝 𝐅𝐨𝐨𝐝 𝐅𝐞𝐬𝐭𝐢𝐯𝐚𝐥 '𝟐𝟔 | रानभाज्या
OOO Farms × Ramnath Payyade
Curated with 𝐂𝐡𝐞𝐟 𝐓𝐡𝐨𝐦𝐚𝐬 𝐙𝐚𝐜𝐡𝐚𝐫𝐢𝐚𝐬

𝐓𝐡𝐢𝐬 𝐰𝐚𝐬𝐧'𝐭 𝐣𝐮𝐬𝐭 𝐚𝐧 𝐞𝐯𝐞𝐧𝐭. 𝐈𝐭 𝐰𝐚𝐬 𝐚 𝐥𝐚𝐧𝐝𝐦𝐚𝐫𝐤 𝐦𝐨𝐦𝐞𝐧𝐭.

📌 𝐒𝐚𝐯𝐞 𝐭𝐡𝐢𝐬 — the full film drops soon.
𝐓𝐚𝐠 someone who should have been in that room.

#wildfoodfestival #ranbhajya #foragedfood #mumbaifoodie #futurechefs

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When the weather starts to bite, chefs bite back. Mango crop ruined? There’s aam paana on the menu. Berries delayed with winter? The salad has sour greens instead. Bumper citrus crop? It’s gone in a week. It’s risky. It’s responsible. But your favourite dish won’t taste the same twice, says @veer_dosa. 🔗 in the bio.

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MISO IS SCIENCE

We then moved to the practical part: Chef Gayatri led a tasting of Ground Up’s soybean misos, misos made with beans from Maharashtra, and miso-based sauces. This opened up participants’ palates and minds to the different forms miso can take, umami and the effects of time and place on fermentation.

Which was the perfect stage to bring out the first course of our menu: a sparkling toasted rice soda and pineapple topped with red rajma miso and Montasio cheese (inspired by old school cheese-cherry-pineapple).

Photos by @wreckedlines

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When the weather starts to bite, chefs bite back. Mango crop ruined? There’s aam paana on the menu. Berries delayed with winter? The salad has sour greens instead. Bumper citrus crop? It’s gone in a week. It’s risky. It’s responsible. But your fav dish won’t taste the same twice, writes @veer_dosa.

Also, Americans learned of avocados through guac and sushi. The internet made them a trendy superfood. In India, the fruit needs better PR and more chefs to get on board, say @virsanghvi.

Plus, a mini eReader? A custom fragrance generator? A floofy bag robot? A sensory mouse? We don’t need these 10 inventions, but we’ll splurge anyway, writes @christalle_clear. 🔗 to all stories in bio

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For most of us, the everyday grain rotation is pretty small: rice, wheat, maybe a millet or two.

India’s agricultural diversity includes 20,000+ native varieties, many of which rarely make it into our kitchens.

Different regions, different grains, different flavours, there’s a much bigger pantry to discover closer to home. OOO Farms is helping bring some of that diversity back to our kitchens, while working to conserve 8,500+ native varieties.

Consider this your reminder to shop a little closer to home.

Shop the OOO Farms range at Food Square.

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