Noon

On the 15th of May, we will close our doors at Noon.

After almost two years of building a restaurant celebrating indigenous ingredients, communities and ferments, it is time for us to bid farewell to Noon in its current iteration.

Every single day of the journey has been nothing short of extraordinary for us.

We only have love for everyone who has come along for the journey, mostly the team that has made it all possible ❤️

We look forward to showing you what we have in store for the future.

Thank you for all the memories.

Humbled to be a part of 's latest article in mapping India's evolving culinary landscape. In august company of ❤️

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Chhundo

Summers are synonymous to the king of fruits, Mango. While the fruit is available for a brief period of time, regions across India have developed different techniques to preserve this beloved fruit throughout the year.

Chhundo is one such ingenious method of preserving raw mangoes. Originated in the Kathiawar region of Gujarat, chhundo literally translates to ‘crushed’ in Gujarati. To make Chhundo, raw mangoes are grated and mixed with copious amounts of sugar and allowed to sit under the sun for days till it all comes together. Making Chhundo ka Chunda Achar is also a common practice in the Northern part of India. Here, terraces laid out with big jars gleaming with grated mangoes and sugar is a common sight during summers.

Drawing inspiration from this age-old tradition of utilizing the summer heat to preserve a beloved summer fruit, Mango, we prepared Chunda Achar using the wild mangoes foraged with the Thakar community from the Neral region of Maharashtra. 5 days under the sun and Chunda Achar came together effortlessly.

This summer, as we make a fresh batch of Chunda, our team of Chefs is busy testing how we can reinterpret this traditional mango preserve in a progressive manner for our upcoming summer menu.

[ summer menu, coming soon, aam, mango, summer fruit, chunda, mango preserve, traditional, tasting menu ]

# summerfruit

Our non-alcoholic drinks are an expression of the season's best offerings - tropical mangoes, tart roselle flowers, sour kokum, juicy watermelons, earthy black carrots.

A much needed respite from Bombay's scorching heat, come, find refuge in our seasonsal Kombuchas and Kefirs.

Roselle Kefir, Kokum Kombucha, Mango Kombucha, Pineapple Kombucha, Kanji - the options are endless! 🥂

[ non-alcoholic drinks, fermented, kombucha, kefir, seasonal, local ingredients ]

Badhal ka achar (Monkey Jackfruit) 🍈

Badhal or Monkey Jackfruit is a lesser-known summer fruit native to the sub-Himalayan region of India. With references in Indian Texts dating back to 750-2500 AD, Badhal has been consumed in villages and tribal regions across India since a long time.

Badhal has a distinct taste, almost like a cross between the acidic, citric notes of an orange and the sweet taste of a custard apple. Consumed with its flesh, unripe badhal in the northern part of India is used to prepare sour and spicy achar or pickle.
The flower of Badhal is also used in the  preparation of various curries and sun-dried ripe and unripe Badhal also makes for a good souring agent here.

A fruit on the verge of extinction today due to its highly perishable nature, overharvesting and low demand; Badhal is a fruit Chef grew up eating in J&K.

We, at Noon, source Badhal from Rajouri, Poonch district in Jammu. We then make an achar using this wild fruit along with heritage spices and cold-pressed mustard oil.

Fermented under the sun for months, our Badhal ka achar encapsulates the spirit of summers in the mountains!

Stay tuned to see how we feature Badhal on our upcoming Summer menu ☀️

[ Badhal, monkey jackfruit, jackfruit, summer, summer menu, achar, Indian ferments, fermentation, ferments, tasting menu, coming soon ]

Fermented Mahua I Patoli I Vanilla Ghee

An envelope of joy

In our final dessert course, we accentuate two of the most celebrated ingredients at Noon - Mahua and Rice.

Known as the tree of life, we forage mahua flowers and fruits every summer with Ambi Bai of the Thakar tribal community from a 200-year-old Mahua tree. We then ferment these sweet, almost raisin-like mahua flowers to preserve it for the whole year.

For this course, we make patoli, an auspicious dessert prepared after seasonal harvest of rice in January. We reinterpret the traditional filling of patoli with one that is prepared with fermented mahua, jaggery and coconut. It is served hot with in-house vanilla ghee prepared with vanilla beans sourced from Idukki, Kerala and ghee from .

Come, savour this traditional dessert featuring a tribal indigenous ingredient, Mahua, at Noon for the last few days.

To reserve a table, call us on +91-7506-677-720 or visit www.noonmumbai.in

[ Patoli, fermented, mahua, tribal food, ferments, dessert, tasting menu, fine dining, resraurant, traditional ]

Our Mackerel, Damask rose & Skotse garum is shaped my multiple trips to the Koliwada village. Borrowing from the symbiotic relationship between sea and the Koli community, this garum presents Mackerel (Bangda), a fish very integral to their culture in a progressive way.

Our first ever visit to Koliwada was last year with Chef and Chef . We went in with curious minds and returned with an ocean of wisdom. Since then, we have been reinterpreting bits and parts of the Koli community's rich culinary heritage through the alchemy of fermentation.

Small pelagic fish like lep (sole), kupa (tuna) and vam (eels) to bigger fish like Bombay duck (Bombil), Pomfret (Paplet), Surmai (Seer fish), the Kolis consume a wide variety of fish throughout the year.

Mackerel or Bangda available from the month of October till January is generally preferred fried, along with rice or bhakri by members of the Koli community but every home has a unique preparation for it.

We married this local fish with Skotse (wild garlic chives) foraged from Tukla & Fulak region in Ladakh and fragrant Damask Rose from our greenhouse to make a potent garum (fish sauce). Fish sauces originally a concept that took shape in China and now widely used in Asian cuisine, especially in Taiwan, Thailand, Vietnam, Indonesia, Laos, the Philippines, Malaysia, Burma, Cambodia and China also inspired us to ferment Mackerel into a garum.

This Mackerel garum is a testimony to the fermentation programme at Noon which is rooted deeply in the indigenous produce and communities of India and seeks inspiration from different cultures across the world.

[ garum, fish sauce, fermented, mackerel, fish, koli, fishing community, indigenous, fermentation, Noon, Mumbai, fine-dining ]

Noon will now be open on Sundays for lunch and dinner!

To make a reservation, call us on +91 75066 77720 or click on the link in our bio ✨️

[ Restaurant, fine-dining, tasting menu, open now, reservations ]

Here are some excerpts from 's beautiful article in about our ever-evolving fermentation programme at Noon and the indigenous communities that stand at the cornerstone of everything we create in our kitchen ❤️

Read the full article via the link in our bio ✨️

[ Featured, press, article, Tatler Asia, fermentation, indigenous, local ingredients, seasonal, communities ]

A taste of home 🌄

Lamb I Apricot, Skotse & Priyanku Miso I Brussel Sprout Tips, Chunda

Our 6th course takes inspiration from Chef 's very fond childhood memory of her grandmother preparing tender lamb koftas stuffed with apricots.

We prepare a sweet, tangy and deeply umami miso using 's handcrafted apricot conserve flavoured with skotse (garlic chives) foraged from Fulak village in Ladakh and priyanku (woolly catmint) foraged from Wari La pass in Ladakh.

The lamb ribs are fermented with cooked rice showcasing one of the oldest food preservation techniques, Naem, a thai method of fermentation predominatly used by the Isan community in Thailand. Glazed with our apricot miso fermented for three months, it is cooked over the charcoal.

On the side, we have brussel sprouts tips glazed with a sweet chunda we prepared last summer.

To reserve a table, call us on +91-7506-677-720 or visit www.noonmumbai.in

[ Fine dining, restaurant, reservations, Mumbai, indigenous, fermentation, ferments, tasting menu ]

Nose-to-tail cooking has been an integral practice in India since time immemorial. Communities across the length and breadth of our country have embraced everything from the brain, liver, tongue, intestine, cheeks, kidney, blood and heart showcasing resourcefulness and cultural ingenuity.

Our tiger prawn head garum builds on these long-standing culinary traditions of using an ingredient to its entirety. The head, shells and meat of tiger prawns are all fermented with Sahyadri black jack rice koji from and saffron for 18 months. With smell synonymous to that of the Koliwada village, this prawn head garum is robust and deeply umami.

We have previously used this garum for our collaboration with and @180.corner in 2023.

Stay tuned to see how we use this garum ✨️

[ Garum, fermented, ferments, zero-waste, sustainable, nose-to-tail, umami, prawns, Noon, fine dining ]

Here are some excerpts from 's lovely article titled "The Pioneer, " in the Spring issue of Food by National Geographic Traveller (UK) ✨️

Of communities and produce that shapes our work at Noon and ferments that give way to innovation, this article by encapsulates this and more.

Thank you telling our story ! ❤️

🔗 Read the full article via the link in bio.

[ Nat geo, featured, press, food & travel, communities, culinary legacy, food traditions, ferments ]