We ate at Ajanta Indian restaurant in Berkeley last night with our friends Dan and Allyson. Ajanta serves dishes made with organic and sustainable ingredients. I ordered my favorite dish, Methi Machi (with mahi mahi instead of catfish) along with brown basmati rice. The light red sauce is cooked with dill, spices, onion, garlic and ginger. Yummy. The menu had a sticker on it saying Thimmakka certified green. According to the website:
“When you see Thimmakka’s seal posted proudly in any restaurant, be sure to make a note of it; these restaurants have been certified as green businesses through their efforts to produce less air pollution, reduce the costs of health care and landfill fees, consume and create less waste, and avoid the use of toxic chemicals.”
That was the first time I heard of Thimmakka. I wondered what the difference is between this organization and The Bay Area Green Business Program. The Thimakka web page History tells the story of an Indian woman by that name who planted lots of Banyan trees, and more:
“…Thimmakka designed its green restaurants program (then known as GER – Greening Ethnic Restaurants) to meet the constraints of the limited resources and the diverse language and cultural barriers of restaurant owners and workers.”
Both sites have lists of businesses they certified. Ajanta is listed as a Green restaurant on the Green Business Program site too, along with Zatar, our friend Dani recommends as the best middle eastern restaurant in the area. Zatar offers organic fruits and veggies in their meals, according to its site. We will definitely try that resto next!