With an aim to reconnect and strengthen the bond with nature, Paashh Lifestyle has recently launched Paashh Organic Café by Chef Ajay Chopra, a small step towards offering the patrons a sustainable lifestyle experience.
I was honored with a #PreLaunch invite to check the place out and sample their offerings and I was blown away by the simplicity of it all.
The place is set up on the upper floor of the popular Paashh Store, a multi-concept store in Pune that serves a wide range of sustainable offerings in the form of clothing, food, decor & lifestyle. Housed in a gorgeous bungalow, nestled in the quiet by-lanes of Kalyani Nagar; Paashh offers an all-round comfort experience set in an ambiance that favors nature – ample use of green foliage and dark brown teak.
|The killer location|
After Chef Ajay Chopra walked us through the concept of Paashh and the ideology behind it all, we settled in for a wonderful dinner.
Consomme is usually made with chicken broth but considering this is a pure veg. café, Chef Ajay Chopra has formulated the Vegetable Consomme with Beetroot Ravioli here using soy. Lovely flavors to the soup, the fennel seed flavor was very evident. And beautifully presented too.
|Vegetable Consomme with Beetroot Ravioli|
Baby Beets & Citrus served on a bed of quinoa was a light and refreshing salad with complex flavors while the Breads & Greens with micro greens, anise (star, cinnamon and fennel) and carrot sauce and a drizzle of curry leaf oil was absolutely packed with myriad flavors. The crunch of the bread complimented the fresh greens and vegetables rather perfectly. #YumYum
|Baby Beets & Citrus|
|Breads & Greens|
Cannoli of Baby Leaves with beans, salsa and lemon yogurt had perfectly wound savory cannoli, made from corn flour, filled with beans and tomato salsa and garnished with an assortment of micro-greens. The crunch of the cannoli provided a good foil to the soft and tangy stuffing.
|Cannoli of Baby Leaves|
The Peanut Hummus with seasonal beans and Nordic crisps was undoubtedly the star of the appetizers. An amazing nutty flavored hummus with zaatar spice sprinkle that added a unique, spicy tone to the dip; the Nordic crisps were made from multi-grain bread. #HighlyRecommended
The Sicilian Caponata Tartines with Parmigiano Reggiano sported a lovely sweetish tinge from the cooked aubergine with the cheese providing a nice tartness to the bite while the Corn Tart with smoked tomato and leeks was another perfect amalgamation of crunch, soft, sweetness and tartness. The hint of smokiness upped the flavor profile of the dish.
|Sicilian Caponata Tartines|
Chef Ajay Chopra has upped the ante with the insanely delectable desserts at Paashh Café. Toeing the theme of the café itself, all desserts are made using organic sweeteners only – leveraging the natural sweetness of dates, jaggery and palm sugar.
While the entire array of cheesecakes, pies, and other desserts is enough to make anyone salivate, what particularly caught my eye was the 70% Single Origin Chocolate Bavarois and the Whole Wheat Chocolate Slice. Anyone who knows me, knows I’m a sucker for dark and bitter chocolates and the chocolate bavarois was just that. The whole wheat chocolate cake too was a revelation for me, a far healthier option to the usual refined and processed flour cakes. #InsanelyDelicious
|70% Single Origin Chocolate Bavarois|
|Whole Wheat Chocolate Slice|
Paashh is also planning a special Chef’s Table right in the kitchen on a regular basis; where they will prepare your food right in front of your eyes and talk you through it. A private tête-à-tête, if you will.
|Chef Ajay Chopra explaining the concept of the Chef’s Table|
A big shout-out to Rutweek inviting us and Chef Ajay Chopra, Chef Vikrant Naidu and Team Paashh for hosting us.
|Selfies with Master Chef Ajay Chopra and the supremely talented Chef Vikrant Naidu|
I was invited for a complimentary event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.
The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.
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