chef mayur of jw marriott pune begins his day at the farm and not the kitchen as most would believe he travels more than 35 kms to sanmitra pandhar pur and amrita chaudhurys offerings farms so that his trademark arugula goat cheese salad gets the best organics greens the cherry on your cake the mushroom in your salad and the avocado in your ice cream are getting as exotic as they could get be it your tangy tarts fiery grills or crunchy saladsit takes lot more than just skilled chefs to come up with the perfect recipe chefs at premium restaurants across the country couldnt agree more while choosing the perfect ingredient has always been a part of the chefs job making it as exotic as possible is a new addition farms across the country are coming up with produce grown especially for premium eateries as chefs travel far and wide to pick up that secret ingredient that make their signature dish taste just perfect for instance husband wife duo sanmitra pandharpur and amrita chaudhurys offering farms tucked in a small village almost 40 kms always from pune grows vegetables grains and herbs to suit the tastes of connoisseurs and their favourite dishes supplying their produce to hotels like jw marriott and westin in pune and several others in mumbai goa and gurgaon the couple take pride in their organic producewhile their produce basket include the usual broccolis and spinach their exotic harvests include the likes of baby rucola wild arugula butternut squash malabar spinach and even chia kale and baby kale the best part about these farms are that their produce is completely organic and that compliments the freshness of the dishes said chef mayur the executive chef at jw marriott pune offering gives us exotic rocket lettuce iceberg lettuce and endive lettuce which are fresh and give our salads the right punch he added chef mayur not only handpicks his herbs from the farms and their own home grown produce he also takes chefs from his team to the farms they use ingredients from its not just the herbs even exotic dairy products make it convenient for us to bring to table new delicacies for our guests to indulge in said chef satbir bakshi executive chef at the oberoi mumbai chef bakshi recollects how he couldnt find burratta cheese in india after coming back impressed by the quality of the cheese back in london bakshis search came to an end when he found his haven in michaels dairy farm in bangalore that had just started making burratta cheese burratta being so perishable couldnt be imported and hence michaelss stuff that was 90 of what i had in london help us launch new dishes at our fine dining italian restaurant at the oberoi in mumbaivetro and since then it has been a favourite amongst our diners said chef bakshi ever since burratta has been incorporated in everything from sandwiches to salads at the oberoi alongside having envious list of