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By the team behind Cafe Lota, Monsoon, Triveni Terrace Cafe, Roots Gurgaon, and Roots Kullu! Welcome to From Our Tables - a community by Red Cedar Hospitality!

As with most other things that we hold dear, our love for food was born in the Himalayas. There, in the remote villages, we rediscovered simple food cooked in the traditions of India. Away from the conveniences of modern life, we grew a passion for food prepared from old familial recipes and created to make the most of the locally available and seasonal. This turn back to simple food made in the t

raditions of Indian regional culture was one that we had to introduce to the modern palate. So with this mission in mind, we opened our first restaurant, Roots - Cafe in the Park, in 2010. And naturally, the space in which we first began serving was a lush outdoor space that reminded us of the great outdoors, and home. Ever since, our love for food has made it’s way to diverse spaces and communities. From artistic regional fare at Cafe Lota and canteen-style cuisine at Triveni Terrace Cafe, to local flavours at Roots - Cafe in the Orchard and contemporary regional cuisine at Monsoon - all our spaces share a philosophy, a promise. We’re committed to using high-quality, locally-sourced seasonal produce and alternate Indian grains, and we’re dedicated to creating happy experiences that reflect our passion for food but also invite all those who dine with us to embrace it too.

18/02/2026

Noroxingho Xote Masor Jul is a traditional Assamese fish curry that celebrates simplicity and purity of flavour.

In this dish, fresh river fish is simmered gently in a light gravy made with noroxingho paat - the local name for curry leaves - which infuse the broth with a subtle, aromatic depth. Unlike heavier curries, the spices are kept minimal so the natural flavours of the fish and the fragrance of the curry leaves can shine through.

It’s a dish that feels like home. Uncomplicated, thoughtful, and deeply satisfying!

17/02/2026

Til Diya Kukura Mangxo is traditionally a home-style Assamese preparation where black sesame (til) lends warmth and depth to chicken. In this preparation, chicken is marinated with roasted black sesame, gentle spices, and aromatics, then grilled till smoky and tender.

Sesame is valued in Assamese kitchens not just for its nutty character but for its nourishing values, especially during the colder months.

10/02/2026

Noroxingho Bor is a great instance of how Assamese cooking treats greens with respect. Made with noroxingho leaves (moringa or drumstick leaves), rice flour, and simple seasoning, these fritters are shaped by hand and fried until crisp.

The heat softens the leaves’ natural bitterness, turning it into a savoury depth that feels both familiar and comforting.

In Assamese homes, noroxingho is valued as much for its nourishment as for its flavour. The leaves are often cooked during times of seasonal change, when food is meant to strengthen and steady the body. Served alongside a meal, Noroxingho Bor brings balance to the plate - texture, warmth, and a sense of care.

06/02/2026

Tilor Bor are traditional sesame fritters from Assam, most commonly prepared during Magh Bihu, the harvest festival that marks the end of winter and celebrates abundance.

Made with crushed black sesame (til), rice flour, and mild seasoning, they’re shaped by hand and fried until crisp, filling the kitchen with a deep, toasty aroma that feels unmistakably festive.

In Assamese food culture, sesame is associated with warmth, nourishment, and seasonal transition. During Magh Bihu, dishes made with til are shared among family, neighbours, and guests as part of a larger spread that honours the harvest.

You can enjoy Tilor Bor at our ongoing Assam on a Plate till 15th February!

05/02/2026

We usually associate sourness in Indian cooking with a squeeze of lime or the deep tang of tamarind. But the Assamese kitchen rely on an ingredient that is native to its own soil.

It's called Thekera.
The locals slice this fruit thin, and let it dry in the sun until it turns a deep, leathery black. This process concentrates a sharp, clean acidity that feels remarkably light on the palate. When you try it as a chilled, salted Thekera Sorpot, you realise its purpose is quite simple. It is meant to settle the system and cool you down from the inside out.

It's a flavour born out of a way of life that understands the land and knows exactly what the body needs to stay balanced.

You can experience the Thekera Sorpot as part of Assam on a Platter, running from 5th to 15th February. We can't wait to host you!

02/02/2026

In Indian cuisine, basil seeds, known as Sabja, are prized for their natural cooling properties and unique gelatinous texture.

Traditionally used in Ayurvedic medicine to beat the summer heat, these seeds transform into crunchy, translucent pearls when soaked in water. They are the defining ingredient in the iconic Falooda dessert and are frequently stirred into lemonades and rose sherbets to provide a refreshing, fiber-rich boost that aids digestion.

Unlike chia seeds, Sabja must be hydrated before eating and is almost flavourless, allowing it to soak up the sweetness of syrups and milks. Packed with Omega-3s and minerals, they are a functional staple of Indian pantry culture.

30/01/2026

In many Indian kitchens, the sharp, fragrant aroma of ajwain brings an instant sense of home.

Ajwain has a bold flavour, slightly like thyme with a touch of bitterness. A pinch in steaming dal, a sprinkle over crisp parathas, or a careful addition to simmering curries carries the familiar touch of hands that have cooked with instinct and care for years.

Beyond flavour, ajwain is valued for its digestive qualities. A small handful after a heavy meal or in a steaming preparation helps the gut feel lighter.

27/01/2026

Samak ke chawal, often mistaken for rice, are actually the tiny seeds of barnyard millet. Long before they found a place in fasting rituals, they were valued across India for being light on the stomach and deeply nourishing.

Mild in flavour and quick to cook, samak has an almost calming quality, absorbing spices and aromatics without overpowering them.

Traditionally eaten during seasonal transitions or periods of gentle eating, samak ke chawal are especially suited to times when the body seeks balance and ease. They’re naturally gluten-free, rich in fibre, and known to support digestion, making them a thoughtful choice for simple, comforting meals. Cooked as a soft khichdi, a light pulao, or even a porridge, they are full of warmth, nourishment, and subtle flavour.

16/12/2025

In Eastern India, pithas arrive with the change of season, quietly marking moments of harvest, festivals, and family gatherings.

Made largely from rice flour, jaggery, coconut, and lentils, pithas are less about indulgence and more about rhythm. In Assam, tekeli pitha is gently steamed in kettles, while til pitha is rolled thin and filled with sesame and jaggery. In Odisha, arisa pitha is fried slow and crisp, often prepared weeks in advance, its flavour deepening with time.

What makes pithas special is not just how they taste, but how they are made. Recipes are rarely written down. They are learnt by watching, by doing, by standing beside someone older in the kitchen. Some families still use inherited moulds or cloths for shaping and steaming, carrying forward both technique and memory.

13/11/2025

Glossy, heart-shaped, and deeply aromatic, the paan leaf has long been an inseparable part of India’s culinary and cultural landscape. Beyond being a post-meal indulgence, paan has ancient roots in Ayurveda, believed to aid digestion, freshen the breath, and cool the body after a heavy meal.

Across regions, it takes on many forms - from the meetha paan of Banaras, filled with gulkand and fennel, to the peppery, plain paan savoured in southern households. Its leaves also appear in savoury preparations and festive rituals, symbolising hospitality and freshness.

06/11/2025

Long before rice and wheat took over, millets like jowar, bajra, ragi, and sama were the backbone of Indian kitchens, valued for their versatility and strength.

They grow with little water, enrich the soil, and adapt easily to harsh climates, which is why they’ve long been called “the farmer’s grain.”

What’s fascinating is how each region has its own millet story. Ragi mudde in Karnataka, bajra roti in Rajasthan, jowar bhakri in Maharashtra - these dishes are born from both tradition and necessity. Modern nutrition science only reinforces what our ancestors knew: millets are rich in fibre, protein, and minerals, and help regulate blood sugar and energy levels.

Today, as we return to climate-smart and wholesome eating, millets are finding their way back to our tables!

27/10/2025

Pickling in India is a reflection of how we’ve always cooked with instinct, season, and memory. Across regions, ingredients like mangoes, limes, chillies, and gooseberries are cured with oil, salt, and spice, slowly transforming under the sun into something full of flavour and character.

Historically, pickling helped households make the most of every harvest in our tropical climate. Regional oils and techniques gave each pickle its identity: mustard oil in the North, sesame in the South, and groundnut in the West. Natural fermentation enriches flavour, boosts digestion, and preserves nutrients, but what truly makes achar special is its ability to hold time itself - a season, a story, a family’s way of keeping summer alive long after it’s gone.

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A-26, Nangal Dewat
Delhi
110070

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+919599086842

Website

http://www.redcedarhospitality.com/

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