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Genovese basil, Kisano, Mumbai: Mumbai-based brothers, Brian (29) and Benjamin Zehr (25), started operations at Kisano in 2018 after spending a year building the in-house technology for their vertical farming facility. Located across 7,000 sq ft in two locations (one in South Mumbai and the other outside the city), Kisano uses hydroponic technology to grow crops such as Tuscan kale, heirloom lettuce and snack tomatoes in areas that do not have the space for a traditional farm. Kisano’s Genovese basil (available in purple and green) is a “sensory experience”, says Brian. And to enjoy the leaves at its best, it has to be consumed soon after harvest. “There’s a big difference between the aromas of the basil on day one versus day five, post-harvest. We see it in pesto, pastas, salads, sandwiches and on burrata dishes. Chef Rishim Sachdeva at Olive Bar & Kitchen has done some amazingly creative things with it.”
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