Over the past few months, Chef Niven Patel has been working on building out Ghee Indian Kitchen, a farm-to-table Indian restaurant opening at the end of this month in Downtown Dadeland.
Patel, a former chef at Michael’s Genuine Food & Drink, has been gearing up to open Ghee for almost a year now. His goal is to grow his own fresh fruit, vegetables, and herbs in his backyard and use them to make traditional Indian dishes. While his two-acre backyard farm won’t be able to produce all of the vegetables he needs for the restaurant, he’s hoping to source from other local farms as much as possible.
He hopes to have at least one dish entirely sourced from his own backyard. Right now, the plan is to make a backyard pakora with the bushy green taro leaves overtaking two of the beds on his farm. A pakora is basically an Indian fritter, and can be made with various different vegetables fried in dough into a golden, crispy, delicious snack.
His plan is to have a seasonal menu, one that rotates based on what ingredients are locally available. In the meantime, Patel is also preserving many of the vegetables growing in his garden and storing them in mason jars piled all around his home until the restaurant opens. He’s already preserved tomatoes and lemons for use later.