Noon is a fine-dining restaurant that reimagines Indian cuisine through ancient practices of fermentation and particularly the use of koji mold. Noon is founded by Chef Vanika Choudhary who has been at the forefront of the farm-to-table movement in India since she founded Sequel in 2016, and Noon in 2022. She is celebrated for her singular culinary philosophy which blends thoughtfully-sourced indigenous produce and traditional cooking methods to create Indian and global flavours. Vanika is inspired by her childhood spent in Jammu & Kashmir, India’s agricultural and cooking heritage, and modern living.

Noon, 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 summer menu is built around foraged and indigenous produce from the Sahyadris, Ladakh and Jammu & Kashmir. Ancient Indian food traditions, cooking techniques and practices come into play as we create a unique dining experience for the evolved modern palate. 

From wild garlic called skotse, to sun dried vegetables, wild Himalayan caraway and varieties of rice such as mushk budji, Kullakar, we're cooking with produce that rarely makes it to the mainstream dining scene in India. To add umami and texture, we're using over 50 different house-made ferments from miso, different amino sauces, shoyu, and kefir, mead, vinegar to garums, mole and fermented fruits and 

wild flowers. 

With Noon, we offer you a chic dining experience brought to life with contemporary glamour.