Chef Vanika Choudhary returns to her Kashmiri roots and traditional Indian fermentation techniques to bring her unique dishes to Noon in Mumbai, each of which celebrates indigenous ingredients and honors the people who grow them. With her mostly female team, Choudhary works with farmers’ collectives, social enterprises, and food anthropologists to investigate ancient foodways and bring fermented and foraged foods to a modern audience, inspired by her grandmother who made 40 different pickles every season. The evolving menu at Noon (Kashmiri for ‘salt’) uses produce from Maharashtra, Ladakh, Jammu, and Kashmir, and dishes include Pani Puri with lacto-fermented pineapple, pineapple & pandan Kombucha, and Aloo Papadum with nolen gur garum tomatoes, mahua, shio koji chutney, and khambir roti. Prepare for a unique and authentic journey through India’s regional food history.
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
