In Pune, cafés and restaurants often come with green corners and open hearts. Verandahs are spilling into gardens, soft music, and cups of locally sourced coffee that stretch into unhurried afternoons. Among them, Paashh, set in a restored bungalow in Kalyani Nagar, has always stood apart. The café and store follow a philosophy in which sustainability meets slow fashion, and food celebrates both the earth and emotion. In July this year, the 100% vegetarian café also introduced its Mumbai outpost at Pali Hill in Bandra.
Over the years, Paashh has always felt like an urban retreat. It’s a space you go to when you want to unwind with your cup of tea or catch up with a friend you haven’t seen in a while. Sunlight filters through creepers, soft music hums beneath the clink of cutlery, and racks of woven textiles remind you this is also a space that celebrates mindful design. What we love about it is the sense of calm.
While Chef Ajay Chopra has long been associated with Paashh behind the scenes, he is now in the spotlight as the culinary voice and face of the brand, alongside founder Vaishali Karad and Chef Rajesh Moolchandani. The restaurant has launched a new menu after 6 years, writing a bold new chapter in conscious, plant-forward dining.
Chef Ajay Chopra is known for his creative precision and deep respect for ingredients, and Chef Rajesh Moolchandani brings warmth and rootedness to every plate. Together, they turn farm-fresh produce into poetic dishes. Founder Vaishali Karad describes Paashh as “a sanctuary for the unhurried expression of living,” and the team brings that philosophy to life.
Set in lush Kalyani Nagar, Paashh is a conscious lifestyle space that blends sustainability, slow fashion, and slow food. The new menu deepens that identity with a clear vision: “The farm decides the ingredients. We decide what to do with them,” says Chef Ajay. Every element on the plate echoes the brand’s “From Soil to Soul” philosophy. Fermentation, charring and smoking are used thoughtfully, as languages of flavour rather than culinary trends.
“At the heart of every memorable meal is a story—one that begins not just in the soil, but within us. My approach to food has always been deeply personal; it’s about crafting dishes that are kind to the gut and familiar to the soul, like a comforting embrace. This new chapter is about building something meaningful: a narrative on a plate, we’re not just serving food; we’re weaving a story of health, home, and heartfelt,” says Chef Rajesh Moolchandani.
Our meal begins with the Avocado Tiradito. Paper-thin avocado ribbons swim in a citrusy pool of tigre de leche, lifted by lemongrass, kaffir lime oil, and fresh cilantro. It’s light, tangy, and full of brightness, a confident first step that signals the kitchen’s precision and polish.
Then comes the Pumpkin Pie, where crisp pastry gives way to a luscious pumpkin mutabel (a traditional seasonal variation of the classic Middle Eastern dip usually made with eggplant), elevated by fermented hot sauce and miso tahini, with bursts of pomegranate lending sweetness and bite. It’s familiar, yet layered with intrigue.
The Sindhi Chole Dabbhal, meanwhile, is pure nostalgia reimagined. It takes the street-side charm of double roti and offers Chef Rajesh’s take on his childhood favourite. With tamarind-mint-cilantro jam, potato salli, and pickled shallots, it’s both a love letter to memory and a bold act of reinvention.
Midway through the tasting, we find the dish that we’ll be coming back for. The Greens and Rice, with aromatic rice, tofu crema, tamari butter, and granola, is comforting and delicious. The Roasted Rainbow Carrots arrive in hues of gold and crimson, drizzled with hot honey and nestled on a swirl of labneh dusted with dukkah spice. The dish is grounded, making you slow down to appreciate how simplicity can sing, easily transforming an everyday vegetable.
The Gochujang Pineapple on Pakwan is another surprise. A nod to another of the chef’s favourites from the Sindhi cuisine, it is a perfect collision of heat, tang, and crunch. The charred pineapple reminds us of how this version of the delicious fruit is served as dessert in Nagaland.
Not everything lands perfectly, though. The Confit and Torched Cauliflower, paired with a cauliflower risotto and the Charred Peas and Pita, with fermented chilli butter, parmesan, and pickled lemon, feels a touch subdued after the boldness of earlier dishes. It’s balanced, yes, but missing the spark that defines the rest of the menu.
Desserts stay true to Paashh’s ethos: layered, refined, never cloying. The Coffee and Chikoo Mille-Feuille bridges the past and the present. The buttery layers crackle softly under a whipped ganache, while sea salt cashews and caramelised chikoo offer a nostalgic sweetness. The Oolong Tea with chocolate mousse (two ingredient chocolate mousse) and almond feuilletine is more restrained, elegant, composed, and just the right amount of bitter. It may not be a crowd-pleaser, but we think it will grow on you.
It’s refreshing to see Paashh’s philosophy come alive on the plate, not just in promise. Chef Ajay and Chef Rajesh strike a thoughtful balance between fine-dining finesse and café-style comfort, creating food that feels both elevated and effortlessly warm.
