Over the past few years, organic food has shifted from being a niche choice to a mainstream lifestyle trend. The appeal is simple – organic produce is grown without synthetic pesticides, chemical fertilizers, genetically modified organisms (GMOs), or artificial additives. This makes it cleaner, safer, and often more nutrient-rich than conventionally grown food. Beyond health, the organic movement is also about sustainability and supporting farming practices that protect soil health, conserve water, and reduce chemical runoff into our environment.
The shift is being driven by increased awareness around food origins, wellness-first eating, and a return to ancestral food practices post-Covid. Saru Khemka, Director of Organic Bistro, talks about the growing preference for indigenous grains and local superfoods like purple potato, Seabuckthorn juice, Khapli flour, Moringa, and fermented turmeric powder.
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He says, “These ingredients not only align with clean eating trends but also support gut health and immunity — key concerns for today’s mindful consumers. There’s a strong demand for cold-pressed oils, organic ghee, and raw honey, which are seen as functional ingredients rooted in traditional Indian wisdom.”
Organic Vs Regular food:
What sets organic food apart from regular food isn’t just the absence of harmful chemicals, but also the care and farming methods involved. Organic farming prioritises biodiversity, natural soil enrichment, and animal welfare, meaning what’s on your plate comes from a process that respects both people and the planet. Many people also find organic fruits, vegetables, and grains to be fresher and more flavourful, as they’re often grown locally and harvested closer to peak ripeness.
Investing in chemical-free food:
These days while eating out many diners want to know the reason behind their food and information about how it’s grown. Aware foodies want to know where the food is sourced from, and its nutritional value. This shift has pushed restaurants and producers to be more accountable, transparent, and ingredient-forward. Khemka believes there’s a growing emphasis on traceability and standardisation. He informs, “Certifications like Jaivik Bharat, India Organic, and PGS-India (Participatory Guarantee System) are gaining traction, helping build consumer trust. From an innovation standpoint, there’s a noticeable rise in low-intervention cooking, fermentation, and zero-waste menu planning.”
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To choose the best variety of organic ingredients, prioritise buying high-residue foods like leafy greens, apples, and tomatoes as they’re more exposed to pesticides. Remember to shop local at farmers’ markets or organic stores for fresher produce, and to support small-scale growers. Since organic produce is free from chemical preservatives, it can spoil faster than conventional produce. It is recommended to store fruits and vegetables in breathable bags in the fridge to maintain freshness. Keep grains, pulses, and spices in airtight containers in a cool, dry place. For leafy greens, wrap them in a damp cloth before refrigerating to keep them crisp.
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