Savour the adventure: A culinary safari in Palaash
Chef Amninder Sandhu’s Palaash orchestrates a culinary symphony in the heart of Maharashtra
Nestled amidst the flame of the forest and hopeful tiger sightings in Tipai, is Chef Amninder Sandhu's latest culinary extravaganza, Palaash, is a testament to her commitment to sustainability and creativity. A mere 2.5-hour road trip from Nagpur, this dinner-only gem is set to tantalise taste buds and ignite the senses.
Picture this: an open-fire island kitchen surrounded by the wilderness, where an all-women team, meticulously trained by Chef Sandhu herself, brings magic to life. The menu is a crafted symphony of organic, backyard-grown ingredients, plating beauty without pretension.
So, if you're ready for a gastronomic adventure that goes beyond the plate, Palaash is calling. After all, fine dining is not just about the food; discussing it is about the stories, the people, and the experience. Chef Amninder Sandhu's Palaash, in the heart of Tipeshwar forest, offers all this and more—a delightful journey into the world of Vidarbha's Saoji cuisine, where every bite tells a story, and every dish is a celebration of local flavours and empowerment.
White chocolate amuse-bouche
Crafted from freshly squeezed orange juice enhanced with a hint of lime and pink Himalayan salt, this concoction is encased within a delicate white chocolate sphere. Rather than biting into it, the experience involves placing it on your tongue, allowing it to burst and unfold its flavours in your mouth.
This is a harmonious blend of homegrown tangy ambaadi (sorrel) leaf, charred ananas (pineapple), and creamy curd. The subtle tanginess is impeccably balanced by the sweetness of pomegranate and tamarind.
For meat eaters
Chef Sandhu sources and relies on local markets and what she grows herself. The menu is often designed around that. Enter slow-cooked raan, bhakri, and lal thechcha (red chilli chutney), a dreamy combination of quality raan and soft tacos, with a uniquely smoked flavour from an underground barbecue pit.
The culinary journey continues with a gendaphool (marigold) sorbet, punctuating the quail and bamboo-smoked pork, Indrayani rice, and much more.
Palaash isn't just a restaurant; it's an initiative, a movement. A gas-free kitchen, an all-women team, and an eco-friendly structure designed by Ariane Thakore Ginwala using locally sourced materials—Palaash is an ode to nature and empowerment.
Which is your favourite dish in Saoji cuisine? Tell us in the comment section below.