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“The original thought process of growing yuzu was just for ourselves, because we really fell in love with it,” says Vivek, who owns and operates a yuzu and exotic citrus farm called Bhumi Growers with his wife Seema and daughter Simran in New Jersey. “From there we had a really dumb idea. We said, ‘you know what? Let’s try to sell it to some restaurants.’”
Bhumi Growers proved to be the opposite of a dumb idea. With years of trial and error under their belt, a new greenhouse, and Simran’s expertise in plant grafting, the family now sells to high-end restaurants and craft breweries in New York and New Jersey, as well as to Michelin-starred restaurants like Gabriel Kreuther and Masa in NYC.