Noon

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 ]

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 ]