Cafe in the Park

Says Rajesh Ojha,“Advit Foundation,a non-profit organisation that works for environment conservation had taken over this cafe and was looking for people to run it. At that time,Ashish who stays in Sonapani,Nainital,and runs a retreat — Himalayan Village — suggested we take it up.”

Ojha too runs Banjara camps in Himachal,an eco-tourism promoter that provides luxury tents and rooms in off-beat destinations. “The idea was to have a place where people can come and talk with other people across the table,contribute ideas,interact with us. We wanted to have a community kind of a set-up. We wanted it to be more than a place where people come,look at the menu,order food and then go back,” he says.

Roots became operational in October 2010. The café is open to exploring alternative sources of energy and at times dishes are prepared using solar cookers. The café serves poha,upma,boiled egg and sandwiches,paranthas,etc. “We felt that the time has come for people to move towards home cuisine and healthy food. Also,I feel that there are not many options available for people who want to have a wholesome breakfast. Roots opens at 7 in the morning for those who want to enjoy a healthy meal,” says Ojha.

The food comes at a reasonable price. The cafe also serves pizza,using whole wheat for its base and topped with fresh vegetables. Also,since Ojha travels a lot to the hills,he sources grains and fruits from there too.

Sanjit Bal,a resident of DLF Phase 2,Gurgaon,who is a frequent visitor to the café says the “ambience of the place is interesting,the food great. It’s such an unassuming place.”

When Roots first started,the footfall wasn’t that high but over a period of time,through word of mouth,the numbers have increased. “It’s good to see that the people who have come here once have visited again with their friends or relatives and have recommended it to others as well. What we plan to do is get people involved by asking them to prepare a few dishes and demonstrate it. Since our focus is on providing home cuisine,in this way,we can learn a few things from them. We would like to experiment with our menu and learn more things in the process,” says Ojha.