Named after the Kashmiri word for Salt, which is the flavour that makes everything better.
At Noon, we love experimenting with seasonal, indigenous produce and coaxing every bit of flavour out of our ingredients with technique and time.
'From The Hills', our new menu is built around foraged and indigenous produce from Ladakh and Jammu & Kashmir. Ancient Indian food traditions, cooking techniques and practices come into play as we create a unique dinning experience for the evolved modern palate. While we showcase food in Mordern formats at Noon, we are deeply rooted in tradition
From wild garlic called skotse, to sundried vegetables, wild Himalayan caraway and varieties of rice such as mushk budji, Kullakar, we're cooking with produce that is rarely seen in Mumbai. To add umami and texture, we're using over 25 different house-made ferments from miso, shoyu, and kefir to garums, mole and fermented fruits and wild flowers.
We pride ourselves on using the highest-quality, carefully-sourced ingredients across the board, which includes our bar. Our Craft Cocktails are simple, modern and delicious drinks are enhanced with house-made infusions, tinctures, bitters and shrubs. The concise wine list features a few small-scale, bio-dynamic and organic wine producers from Europe.
We are constantly experimenting with new ferments and flavours to offer our diners that sense of excitement and joy of discovery.