CHENNAI: Two farm-to-table spaces near Mahabalipuram and Puducherry are quietly changing how we eat, placing regional produce, traditional methods and sustainability at the heart of the dining experience
As conversations around food increasingly turn to sourcing, seasonality and sustainability, farm-to-table dining experiences are quietly redefining how we eat. From the outskirts of Mahabalipuram to a village near Tindivanam, two spaces, Idlers’ Farm and Molasses, believe the best flavours come from food that is seasonal, local and grown with care.
At Idlers’ Farm café near Mahabalipuram, Ann David is busy preparing for an upcoming collaboration with DakshinaChitra Museum, a food pop-up titled The Heritage Plate, a nine-course organic meal that celebrates indigenous ingredients. For Ann, the collaboration is a natural extension of what Idlers’ Farm has always stood for.
“Idlers’ Farm is a farm-to-table restaurant near Mahabalipuram that focuses on highlighting regional produce grown using organic and natural farming principles,” she explains. Spread across six acres close to the coast, the farm grows vegetables and staples that are deeply rooted in the local agro-ecology. “Whatever we grow finds its way to the plate.
Our aim is to nurture crops that flourish in this land and showcase them in innovative ways. We don’t follow any set cuisine; the focus is purely on the ingredients that are local, seasonal and organically grown. It’s our way of celebrating indigenous flavours.”
Though Ann and her husband David have been farming for nearly 15 years, the restaurant itself became functional about five years ago. Operating strictly by reservation, the café offers a curated meal experience rather than a conventional dining format. “We grow close to 30 varieties of vegetables, three heirloom rice varieties, make cold-pressed peanut oil and cultivate seven varieties of legumes. Diversity is central to how we farm. It keeps the soil alive, enhances nutritional value, and brings depth and flavour to the produce,” Ann tells DTNext.
The farm and restaurant are run with the support of a huge team, and each meal becomes a reflection of what the land is producing at that moment. For Ann, showcasing what they grow is not just about food, but about building a deeper connection between the diner and the soil.
A similar philosophy shapes the experience at Molasses, a farm-totable dining space located in Molasur Village near Tindivanam, about 40 minutes from Puducherry. Run under the venture Home Grown Produce, Molasses was founded by entrepreneur Rachna Rao with a focus on ecological restoration and sustainable agriculture.
Set on a 25-acre property, five acres have been transformed into a working farm that grows fruits, vegetables, rice and other produce. “Our farm-to-table restaurant is a simple, large hut on the property. We serve delicious meals in a special setting using seasonal ingredients grown on our farm,” says Rachna.