Always guided by the ingredients, almost everything from scratch.
In the words of Chef Gayatri “ We have always seen ground up as test kitchen first and a restaurant
A place where ideas beginning with “ what if ” and “ why not ” are wholeheartedly entertained and
nothing is off-limits. We don’t have too many rules here but there are three guidelines that we do our
very best to stick with regardless of how many dishes are on the menu.
- Always use good ingredients
- Always make everything from scratch
- Ensures food make people happy
Ground Up will continue as a self-service restaurant that tests food out on willing patrons. Besides
using special techniques in cooking i.e smoking, curing. We love making fermented drinks &
carbonated sodas which are inspired by our local & international travels.
WE BELIEVE If it’s worth putting on the plate, it’s worth trying to make from scratch.