Paashh Mumbai on How to Do Plant-Forward Dining Right

Turning an old bungalow into a dining space is hardly an original idea in Bandra. Across Mumbai's most café-friendly neighbourhoods, restored homes have become the easiest way to package nostalgia as ambience for coffeehouses.

At first glance, Paashh, tucked away in one of the quieter bylanes off Carter Road, appears to follow that familiar formula— a beautifully restored bungalow transformed into a serene café space filled with earthy interiors and a love letter to mindful living.

Beyond the white walls of the two-storey Portuguese-style bungalow framed by overhanging branch of tree growing horizontally, terracotta-tiled steps and a shaded porch, once within its periphery Paashh reveals itself to more than just another aesthetic Bandra address. It is a delight for plant-based diners in the city.

Founded by Vaishali Karad alongside celebrity chef Ajay Chopra, the restaurant is built around a philosophy that extends beyond appearances of mindful living. In a conversation with Esquire India, the chef and the founder share, “Real food. Seasonal. Organic. Plant-based.” isn't simply branding here. It shapes the way the menu is imagined and executed.

At the centre of Paashh's identity is the belief that "the land is the first chef." Seasonal produce sourced from farms across India determines the direction of the kitchen, allowing ingredients to lead rather than complicated techniques or passing trends.

The current summer menu establishes belief well. According to the celebrity chef, Chopra, the summer menu, for instance, has been shaped by the idea of freshness and hydration to counter the sweltering heat of Indian summers.

This means curating dishes around "water-rich, seasonal produce like watermelon, cucumber, citrus, and fresh herbs. The focus stays on light flavours, cooling elements, and minimal heaviness, so everything feels refreshing in the heat. So the core idea is creating food that naturally helps you feel lighter and cooler in summer."

A vegetarian diners dream, Paashh is committed to a plant-forward dinning experience. From their standout dishes including Gazpacho Greeko Salad, Tres Leches and beverages like Cucumber Picante and The Heart Energiser, the cafe places a strong emphasis on simplicity.

"That means using fewer but higher-quality ingredients, cleaner techniques, and clearer flavours. The goal is that every dish feels familiar, yet lighter, more refined, and effortlessly luxurious," Karad shares.

While an all plant-based menu may initially be seen as unappealing by some meat eaters, the café team aims to challenge the perception that plant-forward dining is a misunderstood concept in India.

“Many assume plant-forward means vegan, boring, or not filling,” says chef Ajay Chopra. “In reality, it centres vegetables, grains, and legumes with bold flavours, good protein, and variety. It’s not restrictive — it can be hearty, indulgent, and exciting, while also being better for health and the planet.”

Moreover, the cafe also holds a space for an in-house retail studio that follows the same belief of focusing on organic, conscious and intentional living beyond the plate.

"The idea (for retail studio) came from wanting Paashh to feel like a complete lifestyle space, not just a place to eat. The in-house retail store allows guests to take a piece of that experience home, whether it’s mindful pantry products, curated goods, or sustainable lifestyle items," says Karad.

Ultimately, a visit to Paashh is an invitation to experience food rooted in the rhythm of the land, guided by the season and shaped with simple intention of mindful living.