In a move that blends culinary precision with responsible hospitality, The Leela Hyderabad is spotlighting its on-site hydroponic garden, a fully operational, in-house growing system that supplies the hotel's kitchens with fresh, pesticide-free produce year-round.
Already embedded within day-to-day culinary operations, the hydroponic garden is now being formally positioned as a cornerstone of The Leela Hyderabad's sustainability-driven, ingredient-first F&B philosophy. By integrating controlled-environment agriculture within the premises, the hotel advances a true garden-to-plate model where select greens move from harvest to service in hours, not days.
Built on a soil-free, nutrient-managed water system, the setup enables precise control over growing conditions, delivering consistent quality, clean flavour profiles, and optimal texture. The method is significantly more water-efficient than conventional farming while reducing pesticide exposure, transportation dependency, and storage time.
The garden grows premium lettuce varieties such as butterhead, romaine, and red and green leaf, alongside a curated range of herbs, edible flowers, and microgreens used across restaurant menus and banquets. These include rosemary, thyme, sage, oregano, basil varieties, mint, parsley, lavender and garlic chives; edible flowers such as viola, calendula, dianthus and nasturtium; and microgreens like radish, pea shoots, mustard and red-veined sorrel among many other seasonal selections.
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