Lodi The Garden Restaurant, Farm-To-Table Concept, Design and Implementation
Our project on Lodi Road, New Delhi, aimed to transform a 1/4 acre plot into a productive regenerative market garden, seamlessly integrated with a farm-to-table restaurant concept which included enough outside seating space for diners. The project idea revolved around a restaurant which catered to indigenous crop varieties that can be grown in Delhi’s climatic zone which scored high on the rarity scale. It also required us to help the chef and the kitchen team in detailing such varieties from across the country.
Our comprehensive engagement included:
1. Accurate Base Map: We meticulously mapped all elements of the farm, including infrastructure, cropping systems, water distribution, and energy flows.
2. Final Crop Calendar: We developed detailed seeding, transplanting, and harvesting
calendars, specifying quantities and timeframes for optimal yield.
3. Water Plan: Our design incorporated drainages, tentative annual irrigation needs, and
a habitat pond to ensure sustainable water management.
4. Final Maps: We collaborated with landscape designers to create four design iterations
for each growing season, ensuring adaptability and productivity.
5. Staged Implementation Plan: We devised a timeline for staged implementation,
optimizing resources and ensuring efficient progress.
6. Budgeting: We provided setup budgets and one-year predicted budgets, broken down
monthly, to guide financial planning and management.
7. Admin and Backend Operations Structure: Our module included comprehensive
checklists, task lists, and planning schedules for effective farm management.
8. SOP Handbook: We developed a detailed handbook covering all aspects of market
gardening, including seeding, transplanting, harvesting, soil fertility, irrigation, pest
management, and quality control.
9. Physical Execution and Training: We executed the entire design on-site, providing
hands-on training to on-ground staff in regenerative agriculture techniques. This also
required for us to do detailed crop planning in collaboration with the chef and the
kitchen team for designing the menu and growing crops required for it year around.