The Dhan Mill complex in Chhatarpur on a Sunday is a hive of cars (lots of Bimmers, Mercs and Audis) and people in a post-pandemic consumer frenzy. Gourmet ingredients sit alongside designer clothes in this rarefied pocket beyond the ditches and potholes of 100 Foot Road, where Delhi’s most prodigal and privileged residents come to try their hand at crafts, to art, tailor-made and sustainable.
In a quiet corner, its entrance seeming to be pierced by a wall, is People of Tomorrow, a serious and pleasant new restaurant that aims to educate customers about the virtues and benefits of plant-based eating. This vegan classroom is a big, airy space: warehouse chic with upcycled accents like compressed sawdust lamps, roughly hewn tabletops made from old railroad ties, and a few shelves with potted plants and even shoes made from plastic waste for sale.
People of Tomorrow, Chhatarpur
A seating counter next to the kitchen highlights People of Tomorrow’s transparency around its sustainability claims. There’s no single-use plastic in this kitchen, not even the cling film typically used to store food. Only three of the ingredients on the menu are imported: truffle oil (a popular request during testing), artichokes and balsamic vinegar. Everything else is largely sourced locally and processed in-house. The menu is available in small plates, tacos, burgers, pizzas, pastas, risottos and desserts. There are also some super refreshing iced teas, lemonades and smoothies, and great coffee. There is no alcohol on the menu.
We tried a large sample of the menu at an organized tasting. Each dish was beautifully plated, drizzled with homemade micro-vegetables and condiments, and delicious, with hints of complex international flavors. A hint of the Levant in the aubergine rolls with a nut “butter” reminiscent of muhammara; crunchy green beans are served with makrut-spiked sambal; the yam and zucchini skewers taste surprisingly like galouti, with a wonderful hint of jamun gel thanks to the Gourmet Jar preserve. A plate of crispy fried broccoli smothered in buffalo wing sauce comes with a soubise smear to replace the usual refreshing blue cheese accompaniment – the dish is reminiscent of chicken wings but doesn’t try to recreate them.