Go Native is a café that serves fresh food that is seasonal, local and organic which means it is all things good on your plate.
Tucked away amidst dense foliage in a by lane in Bengaluru’s Jayanagar is a delightful restaurant that uses indigenous grains, pulses and spices in food that celebrates traditional flavours in slightly unusual and contemporary ways. Anvitha Prashanth, Co-Founder says, “Go Native’s food is unlike any other you have tasted at restaurant in Bangalore. We have taken traditional favourites from across the country and given it a healthy and contemporary twist. We use indigenous ingredients; fresh, seasonal, non-GMO fruits and vegetables; and ancient grains. We have substituted refined oil with cold pressed oils and desi ghee and swapped refined sugar with jaggery, kandasari sugar and dates. Our restaurant is one of the few places in Bangalore that offer a lot of options for vegans. We have recently started a special breakfast menu in our new store in HSR Layout.”
The menu itself is divided into Soups, Salads, Small Plates, Large Plates, Kids Special, Desserts, Beverages and Cold Pressed Juices, Wellness Boosters, Teas and Coffees. With the key philosophy of farm to table, the restaurant sources its vegetables and fruits locally that ensure organic farm fresh supplies through the year. Menus hence change periodically to keep in step with seasonal products. Currently the summer menu is being served so you have a range of seasonal foods like mangoes and jackfruits as an integral part of the menu. We started our meal with the Moringa Leaf & Corn Soup that is made with drumsticks, drumstick leaves and sweet corn and flavoured with Indian spices. It has a strong pepper undertone and yet is refreshing and wholesome. Among the salads, a must try is the delightfully fresh Broccoli, Caramelised Sweet Potato, Melon and Walnut Salad that also has baby spinach, cherry tomato tossed in a lemon pepper dressing.
The best way to explore the varied flavours of the menu is to help yourself to some small plates. The Millet Mangalore Buns served here is made with fried millets and banana bread and is served with coconut chutney. This is a delightful take on the coastal delicacy albiet with a healthy twist. Likewise the Harabara Sabudhana Kebab is made with tapioca balls and mixed greens and is servd with mint chutney and is topped with crispy ladies finger and crispy spinach. The food here is based on the philosophy that sustainable farming creates a positive food system. We also tried the Go-Native Mango Special Thaali that has some local specials like Sajjige Rotti, Bajra Rotti, Spicy Mango Chutney, Mango Pulimunchi, Raw Banana Thindly Palya, Dal Tadka, Mango Rice/Steam Rice, Sprouts Kosambari, Sabudhana Vade, Brahmi Shorba Shot, Mango Phirnee, Sandige and Paan Shot. This is a great way to experience varied flavours and you can choose to have this thaali with either mango rice or steamed rice. The Kids Special section includes a delectable Choco Peanut Butter Shake that is a sure shot hit with kids and adults alike. A must try is the thin crust Millet Pizza (also available in a Jain version) which has a millet crust topped with tomato sauce, mozzarella cheese, sweet corn, mushroom, paneer and caramelised onions. To end your meal on a sweet note, try the Matka Vanilla Pudding with Gulab Jamun that combines vanilla pudding with dry gulab jamun and nuts topped with pomegranate seeds that is a delectable take on a sweet dish. We also tried the Museli Tart with Jackfruit & Coconut Compote which comes with crispy muesli tarts stuffed with jackfruit, cinnamon and coconut compote and is accompanied with sweet coconut milk. The tarts are crisp and yet have a crumbly texture that offsets the softness of the jackfruit. In all this is a meal that is good for you as it is good for the environment. The food itself has its heart in the right place and now what more can you ask for?
Address: 64, 10th Main, 5th Block, Jayanagar, Bangalore – 560 041.
Tel: 080 26642552
Timing: 12:00 noon to 9:45 p.m.
Meal for two: Rs. 800
Our pick: Go-Native Mango Special Thaali
This story first appeared in the Feb 2020 issue of Healthcare India here: