When Kavitha Mantha and her husband Ravi made the life-altering decision to leave their corporate careers in London and Singapore, they were driven by one simple yet powerful desire—to grow their own food. This passion led them back to Hyderabad, where they established Baby Elephants Farm, a 17-acre regenerative food forest in Shankarpalli, dedicated to natural farming principles.
Their commitment to chemical-free, sustainable, and farm-fresh food laid the foundation for what would become Hyderabad’s first true farm-to-table restaurant—Sage Farm Cafe.
Kavitha Mantha: The Spark That Ignited a Farming and Culinary Revolution
“The farm came about as we were considering our return to India. Having ended our corporate careers, we thought if we could afford one luxury, it should be to grow our own food,” says Kavitha Mantha.
As they began farming, they soon realized the beauty and unpredictability of nature. The farm yielded more produce than they could consume, sparking a newfound passion for preservation through pickling, fermenting, and jam-making. What started as a hobby soon evolved into a full-fledged culinary journey, leading to the birth of Sage Farm Cafe—a space where the freshness of the farm is celebrated on every plate.
A Global Perspective, A Local Heart
“While I love the punch of Indian spices, my palate developed an appreciation for subtle, natural flavors during my time abroad. At Sage Farm Cafe, the produce is the hero, and the flavoring enhances, rather than overpowers, the dish,” says Kavitha Mantha.
Kavitha Mantha ensures that each ingredient is locally sourced and minimally processed, allowing diners to truly experience the pure essence of fresh food.
The Story Behind “Baby Elephants Farm”
“The name is a tribute to Lord Ganesha and also inspired by a book my husband wrote—‘The Baby Elephant Diet’—which emphasizes the importance of fiber, making the elephant one of the healthiest animals on the planet.”
The farm not only serves as a source of food for the cafe but also as a hub for sustainable farming awareness and education.
The Challenge of Introducing Farm-to-Table Dining in Hyderabad
When Sage Farm Cafe first opened in 2017, it started as a salad bar. “At the launch, a guest pointed out that all 30 people in Hyderabad who eat salads were in the room,” Kavitha Mantha recalls humorously.
Realizing the need for a menu that aligned with their philosophy yet appealed to a wider audience, they adapted their offerings. Today, Sage Farm Cafe thrives in a city known for biryani, proving that there is a demand for clean, fresh, and consciously prepared food.
Crafting a Seasonal, Sustainable Menu
“Our biggest challenge is that nature is unpredictable. Produce varies seasonally, and even the same vegetable tastes different as the weather changes. To stay true to our ethos, we avoid strictly set recipes and work only with local, seasonal produce like Gongura, Thotakura, and Berakkai.”
By rejecting exotic ingredients and celebrating indigenous crops, Sage Farm Cafe ensures that every dish is rooted in sustainability and authenticity.
Expanding the Movement Beyond the Cafe
“Sage Farm Cafe is not just a restaurant; it’s a movement. While we don’t plan to open multiple locations, we are expanding through collaborations and retail partnerships.”
- Their Kombucha is now retailed at multiple outlets.
- They have created a dining space at Swadesh, Reliance’s new venture.
- Kavitha is working on Akshara Ananda, a 150-acre farm estate and wellness project.
These ventures allow them to share their farm-to-table philosophy with a larger audience, without compromising their values.
Community Engagement and Sustainability Advocacy
The Baby Elephants Farm actively engages with the local community by offering:
- Farm tours and overnight stays, allowing guests to immerse themselves in sustainable living.
- Workshops on natural farming and cooking, fostering awareness about clean eating.
By inviting people to experience farming firsthand, Kavitha Mantha hopes to inspire a shift toward more mindful food consumption.
Maintaining Freshness in Large-Scale Catering
“The real challenge isn’t catering but procurement. We only take on small events (up to 100 people), ensuring that every ingredient is sourced fresh and used at peak quality.”
This meticulous approach ensures that every dish maintains the same high standard, whether served at the cafe or at an event.
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