Having grown up eating seasonal, organic food, Chef Vanika Choudhary believes in putting together a diverse palette using indigenous ingredients and traditional cooking methods to create Indian and global flavours. The chef infuses her Kashmiri heritage into Noon, an innovative ingredient driven restaurant, named after the Kashmiri word for salt.
Khambir Roti, Thangthur Skotse – Smoked Pigeon Peas, Seabuckthorn, Sundried Tomato, Shio Khoji.
The philosophy behind Noon is experimenting with seasonal, lesser-known produce of crops of India and foraged produce from Ladakh and Jammu & Kashmir, coaxing every bit of flavor out of ingredients to create a delight for the tastebuds. The art of fermentation creates immense flavours which take the centre stage at Noon.
To elevate the culinary dining experience, Noon announced a series of collaborations with female chef entrepreneurs in the green fermentation industry. The second in this series is a collaboration featuring Eleni Michael. Chef Vanika met Ms. Michael, a food anthropologist, through an online fermentation education series. Her specialization on fermentation applications to not just preserve, but also transform the flavors of the hyper local, seasonal ingredients, pulled in Ms. Michael, a nomadic fermenter, to come to India for the first time and to contribute to the philosophy of Noon.
Yarkandi Plou – Mussels.
This pop-up will showcase a range of dishes ‘Inspired from the past and looking into the future’. So make sure to visit Noon, BKC, Mumbai, on January 27 and 28, 2023.
