28 October 2023 at Noon, Mumbai
A six hand collaboration with one of the best restaurants in Mexico, Masala y Maiz.
Masala y Maiz x Noon sees Chef Vanika Choudhary, Chef Norma Listman and Chef Saqib Keval come together to cook a 10-course menu magnifying Mexican and Indian flavours and ferments.
Storytelling, which is at the heart of Masala y Maiz and Noon explores the commonalities of both lands, one course at a time.
27 - 29 September 2023 at Noon, Mumbai
A Four hand collaboration with the world renowned Michelin-starred and Asia's 50 Best Restaurants (ranked 32), Cenci.
Noon x Cenci witnesses Chef Ken Sakamoto and Chef Vanika Choudhary curate a one-of-its kind 10-course menu taking the diners beyond the kitchen. It reflects upon the indigenous communities both Cenci and Noon profoundly work with. Each plate of food echoes the journey the ingredients make from their place of origin to our kitchens and the hands that nurture them along the way.
A one-off collaboration with Paradise Soho on 30th July!
A one-off collaboration with the best of indigenous and foraged ferments from across India matched with Paradise Soho's flavour forward Sri Lankan house classics.
19th- 21st July 2023 at 180 Corner, London
Chef Vanika Choudhary and the Noon team take reign of the Corner marking our debut in London.
A medley of ferments, garums and amino sauces, all tailored from indigenous ingredients come together to create a one-off menu reimagining Indian cuisine using seasonal British produce at 180 Corner.
15th-21st June 2023 at COMO Uma Paro, Bhutan
With a stellar one week residency at the serene COMO Uma Paro, Bhutan. Noon is taking the “Flavours of the Himalayas” through India’s indigenous and foraged produce to Bhutan.
Surrounded by Bhutan’s landscape, culture and cuisine, Chef Vanika Choudhary will be crafting a series of degustation dinners spotlighting the intricacies of the Himalayan cuisine with Chef Tshering Lhaden, the Executive Chef at COMO Uma Paro.
3rd and 4th June 2023 at Cenci, Kyoto
We are thrilled to announce that we are taking Noon to Cenci in Kyoto this June. Chef Sakamoto Ken's vision about Kyoto cuisine of the next 100 years is truly inspiring and very much aligned with what we are striving for with our food at Noon.
Stay tuned to see how we blend the best of both cultures, Indian and Japanese with Chef Sakamoto Ken and team Cenci to create a truly ingredient driven menu where fermentation takes centre stage. Proud to be showcasing India through her indigenous and foraged ingredients.
Join us for lunch & dinner on 3, 4 June 2023 at Cenci, Kyoto
27th-29th April 2023 at Noon, Mumbai
Noon collaborates with The Herball, in a dynamic cross pollination of ideas, emotions and creativity expressed through a series of holistic rituals to eat, drink and feel. A new 10 course tasting menu built around foraged and indigenous produce from Maharashtra, Ladakh and Jammu & Kashmir. Ancestral fermentation techniques meet contemporary drinks to celebrate the terroir, people, places and nature of India.
Just for 3 days, 27-28-29 April 2023, from 7 pm at Noon, BKC.
16th-19th February 2023 at THE LODHI, New Delhi
The first edition of Noon x Artisanal Alchemy took place at Noon in November 2022, the first in the series of a traveling pop-up between two female chefs. The second edition is @thelodhidelhi from 16th to 19th Feb 2023.
A collaboration between two chefs, with their shared passion about preserving the Ladakhi heritage. The collaboration aims to spotlight the endemic trans Himalayan produce that rarely makes it to the mainstream dining scene.
10th-13th November 2022 at Noon, Mumbai
Chef Vanika first met Chef Kunzes at an Artisanal Alchemy lunch last year in May and over time, they have found that their journeys and purposes are aligned. Both started working in food in order to create experiences that were lacking, and both are extremely passionate about conserving heritage, traditions and techniques to engage with and educate diners.
Noon x Artisanal Alchemy offered Mumbai a rare dining experience with a menu built around house-made ferments, foraged produce, and Kunzes' remarkable repertoire of rare dishes. This is when the two chefs decided to make this into a travelogue.