On 5th June 2001, the World Environment Day, Revival Restaurant Bombay became the "First Eco-aware independent restaurant property of India".

On 5th June 1972 the United Nations General Assembly declared the day as the World Environment Day, in Stockholm, after which every year on the same day, the world over it is celebrated as the World Environment Day.

We at Revival have taken quite a few cues from our sister concern: Revival Hotel, Baroda, winner of the prestigious FHRAI "Environment Champion of the Year 2000-2001" award. Below are some of the points that we have already adopted at Revival. We have made out a policy statement through our fellow staff members about how we shall remain committed towards this cause of maintaining an Eco-awareness within our team and amongst our guests of the Bombay property as well as in our properties all over.

Today our staff members have already requested you to abstain from smoking for the World Environment Day, as they have practiced themselves, on their own initiative. To ante up for this act of support may we please assign a petite task of doing your bit for the Environment? I am sure each one of you has savoured the Bhindi Rajasthani and we are flooded every day with so many guests amongst you asking for the recipe of this prized dish. After all it has remained on the top of our Menu chart for the past ten consecutive years, when every other dish has changed with the menu changing every September. To entice you in our bid of turning the Environment in our favour, we are giving this soul-guarded recipe to you, only on the condition that you help us by sowing these seeds of the recyclable sachet provided with this recyclable jute bag.

Please also use this jute bag to replace plastic bags wherever you can. It is all very simple, only thing needed is your commitment towards Eco-friendliness. We explain you how to grow the Bhindi and make Revival's Bhindi Rajasthani.

For those of you who feel Bhendi or Okra or Lady Finger (Arca Anamlca) is taboo, we have also put in the black long beans of exotic yellow French beans or Haricot beans (Phaseolus vulgaris) produced by Hortus Sementi of Italy.

The best season to sow these seeds is from April to July, and the Bhindi shall be ready for cooking within approximately 50 days. We have chosen these seeds that require no transplanting or technical horticulture knowledge. Just take some container and fill it with Earth, push each seed in as deep as the size of the seed, one seed in one 3-inch pot and water with care. As easy as that!

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