Our roots
We wanted lunch that felt alive — not a sad desk salad, not a lecture on wellness. Just food that starts in soil and ends in a bowl you actually finish.
The name
Green Roots is a promise to keep flavour close to the ground. The “G” is the canopy. The “R” is the root. The leaf is the reminder that the best food still looks like a plant when you put it on a plate.
We begin with salads because they are honest. You can taste a tired leaf. You can taste a good one. There is nowhere to hide — and that is the point.
How we cook
Produce is sourced as locally as the season allows. We wash, chop, and dress as close to service as we can. A salad has a clock. We respect it.
Lemon, olive oil, yogurt, tahini, tamarind, chilli, honey, mint. If we cannot say it in one breath, it does not go in the jar.
We do not sell punishment. Fibre, colour, and protein show up because they taste like a complete meal — not because we printed a macro on the lid.
No onion. Extra heat. Paneer instead of chicken. The tagline is not decoration. The bowl is finished when it feels like yours.
Where we are going
Phase one is bowls — dine-in, pickup, and delivery. Phase two is the rest of the garden: wraps, warm millet plates, cold-pressed juices, and a weekly harvest subscription for people who want Green Roots at home.