4 min read | August 12, 2025
Good food should make you relax — not worry.
No matter how exciting a dish sounds, no one truly enjoys a meal if they’re second-guessing cleanliness. In today’s world of viral videos and food safety scares, diners want reassurance — not slogans, but real practices.
At The Garden, hygiene isn’t treated as a checklist or a one-time certification. It’s a routine we repeat every single day, across every shift, in every section of our kitchen.
Here’s an honest look at what that routine involves.
Food safety starts with layout, not labels.
Our kitchen is structured to separate raw and cooked ingredients clearly. Seafood, poultry, vegetables, and ready-to-serve items each have dedicated work zones. Surfaces are food-grade stainless steel, chosen not for appearance but for easy cleaning and sanitation.
In a multi-cuisine kitchen handling diverse ingredients, separation is essential — and built into the space itself.
A clean kitchen doesn’t wait for closing time.
Workstations are cleaned continuously during service
Utensils and boards are sanitised after every use
Floors, drains, and waste areas are cleaned daily
Cold storage and dry pantries follow a weekly rotation
High-touch points — handles, switches, refrigerator doors — are sanitised multiple times a day. Cleanliness is treated as an ongoing process, not a once-a-day reset.
Good cooking skills mean little without food safety discipline.
Every kitchen team member undergoes:
FSSAI-aligned food safety training
Regular hygiene refreshers
Guidance on temperature control and allergen handling
From handwashing habits to understanding how long ingredients can safely stay at room temperature, food safety is part of everyday kitchen behaviour — not just induction training.
A global kitchen uses ingredients that require precision.
Fresh produce, dairy, seafood, and proteins are stored in monitored cold units with clearly labelled time stamps. FIFO (First-In-First-Out) practices are followed strictly to avoid spoilage or misuse.
Every ingredient used in your meal has a defined storage and handling protocol — without exceptions.
A clean plate begins with clean hands.
Kitchen and service staff follow strict personal hygiene rules:
Clean uniforms, aprons, gloves, and headgear
Mandatory handwashing routines
No jewellery or accessories in prep areas
Daily health and temperature checks
If a team member isn’t well, they step away from food handling — without pressure to “push through.”
Some safeguards work quietly in the background.
Professional pest control checks are conducted regularly, supported by air curtains, sealed entry points, and preventive lighting systems. In addition, third-party food safety audits help us review and improve our processes objectively.
Accountability works best when it’s shared.
In a multi-cuisine environment, ingredients overlap — allergens included.
To manage this safely:
Common allergens are clearly identified
Separate handling protocols reduce cross-contact
Dietary information is communicated clearly from service to kitchen
Guests are always encouraged to inform the team about dietary needs so precautions can be taken without guesswork.
We believe diners have the right to ask questions.
Our team is trained to explain sourcing, preparation methods, and ingredient handling when requested. Transparency isn’t something we avoid — it’s something we welcome.
Because trust grows when nothing is hidden.
In a city known for its food culture, consistency matters as much as creativity.
Every dish served should feel safe, considered, and responsibly prepared — whether it’s a familiar comfort or something new you’re trying for the first time.
Food safety isn’t a feature.
It’s a responsibility we carry daily.
Dine with us at The Garden — where the world meets your plate, and safety meets every spoon.
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Yes. Our kitchen operations align with FSSAI food safety standards and undergo regular internal and external checks.
Cleaning happens continuously during service, with deeper sanitation routines carried out daily and weekly on rotation.
Dedicated prep zones, separate tools, and clear handling protocols are used for different ingredient categories.
Absolutely. Informing the service team helps us communicate clearly with the kitchen and take proper precautions.
Yes. Hygiene practices are reviewed internally every day and externally through scheduled audits.
Step into The Garden, where global flavors sizzle, creativity shines, and every bite turns your meal into a memorable experience.
