Paul Newnham, an avid food enthusiast and advocate for sustainable dining experiences, recently embarked on a culinary adventure to Noon in Mumbai. It is a remarkable restaurant, celebrated for its dedication to ingredient-forward cuisine. Noon derived its name from the Kashmiri word for “salt”. It signifies the pivotal role salt plays in both culinary endeavours and the art of fermentation.
Exploring Mumbai’s Noon Restaurant With Paul Newnham
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Noon’s ethos revolves around seasonal, organic produce and a profound reverence for fermented ingredients. Paul Newnham, captivated by his experience, took to Instagram to share his enthusiasm, hailing Noon as a beacon of farm-to-table fine dining. His post resonated with admiration for the restaurant’s commitment to integrating traditional indigenous fermentation practices and exploring lesser-known ingredients.
Paul’s visit was made even more memorable by Chef Owner Vanika Choudhary’s insightful gathering of professional industry people, local chefs, and distinguished guests such as Chef Anahota Dhondy and Dr. Kurush Dalal. Specifically, the focus of this gathering was on how the Chefs’ Manifesto network could use these insights to revolutionise India’s food systems. It provided a forum for delving into the rich tapestry of Indian food anthropology and archaeology.
A Gourmet Adventure Amidst Fermented Finds And Culinary Tradition
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The conversation revolved around Vanika’s passionate talk about the philosophy of her restaurant. This venture celebrates and conserves India’s culinary heritage, especially in indigenous and tribal communities. She regretted that there was not more written about the food customs of these tribes. She pointed out that without deliberate attempts to conserve them, priceless practices and knowledge would certainly be lost to time.
Chef Vanika and her team forage through places like Jammu and Kashmir, Ladakh, and the Sahyadris. They are committed to preserving the culinary traditions of these areas. Taking inspiration from the abundance they discover on their travels, their menus are like little love letters to these environments. Paul was especially impressed by Vanika’s display of inventive miso recipes made with ingredients such as wild yam, Malvani masala, and Ladakh pigeon peas.
Paul’s visit to Noon was, all in all, a comprehensive exploration of the culinary creativity and diversity of India. Using its careful selection of ingredients, Noon is certainly a source of inspiration for proponents of environmentally conscious dining.
Cover Image Courtesy: Paul Newnham/Instagram
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