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Jamie Oliver Kitchen, Gurugram: Food With A Conscience There's a question I've been asking myself for years now: can good food also be good for the world? It's the kind of pondering that usually leads nowhere, because in India, we've become accustomed to a certain binary. Either you eat virtuously—think sad salads and joyless quinoa bowls—or you indulge properly, consequences be damned. Which is why my recent visit to Jamie Oliver Kitchen at Ambience Island in Gurugram felt quietly revolutionary. Now, I'll admit to a degree of skepticism when celebrity chef brands land in India. Too often, they're exercises in brand extension rather than belief, mere licensing deals where the chef's name adorns a menu they've never tasted. But the Jamie Oliver Kitchen—and I say this having spent a considerable evening there—is something rather different. The Philosophy On The Plate What struck me first wasn't the food, actually. It was the conversation I had with the team about sourcing. When was the last time a restaurant in Gurugram wanted to discuss Fairtrade certification with you? Or told you, unprompted, about their cage-free chicken and sustainable seafood? This isn't virtue signaling. It's baked into the restaurant's DNA, quite literally. Every product—from the pizza dough to the desserts, the sauces to the breads—is made in-house. The pasta I twirled around my fork that evening wasn't from some industrial supplier; it was rolled and cut in their kitchen using organic eggs. The tomatoes in the marinara were authentic Italian peeled tomatoes. The olive oil was Spanish, high-quality, the kind that makes you want to dip bread in it just to taste it neat. And the "happy chicken"? I know, I know, it sounds like marketing speak. But there's something to be said for a restaurant that bothers to source ethically raised poultry when most places wouldn't think twice about it. The Australian lamb chops on the menu follow the same principle—premium cuts from animals raised properly. Jamie's Travels On Your Table What saves all this from becoming a sermon is that the food is actually delicious. And I mean properly delicious, not virtuous-but-boring delicious.

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This post was published on 05th December, 2025 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 64.6K followers on Instagram and has a total of 2.4K post. Rahul receives an average engagement rate of % per post on Instagram. This post has received 64 comments which are greater than the average comments that Rahul gets. Overall the engagement rate for this post was than the average for the profile.