A new dining-cum-retail space represents a calming pause, in the middle of buzzing Bandra, with its nourishing meals, slow-baked desserts, mindful fashion and consumer products that celebrate India’s roots
A mindful approach using sustainable sources forms the ethos of the retail space. PICS/KIRTI SURVE PARADE
It was one of those grey, moody Mondays when you yearn for a little comfort and quiet. On the suggestion of a friend, we headed to a new space in a century-old Bandra bungalow, located in the Pali Hill neighbourhood. Thoughtfully restored, the bungalow blends raw stone with reclaimed wood, hand-woven textiles, and filtered light that softens everything it touches. There’s attention to detail — botanical-dyed linens, brass tableware, artisan-made pottery — and a gentle hush held together by its green-scape.
After building a mindful community in Kalyani Nagar, Punekar Vaishali Karad, a wellness enthusiast and marathon runner introduces Paashh and its philosophy of slow, intentional living to Mumbai. Led by chef Vinod Warade, the menu is entirely vegetarian, largely organic, and rooted in the quiet wisdom of traditional Indian cooking. Drinks are sugar-free, desserts are gently sweetened, and everything is made using clean, natural tools.
But Paashh is more than a healthy menu-backed eatery. Its in-house fashion label partners with weavers across India to craft timeless pieces from 100% natural linen, made to breathe and move with ease. On the shelves, pantry staples like A2 ghee, saffron honey, and ethically sourced teas are sourced for their purity, provenance, and purpose. We picked their saffron-cardamom tea and have been savouring it for our evening chai sessions.
Golgappa
Paashh grew from Karad’s personal journey into a space where every choice — from the food we consume to the fabric we wear — is made with intention. “When you start living with purpose, it begins to shape everything — how you eat, move, dress, and connect with the world. The calm that came with those conscious choices felt too meaningful to keep to myself. That’s when the idea for Paashh took root — a space where slow living isn’t just spoken about, but deeply felt. For us, ‘Soil to Soul’ isn’t a slogan; it’s the thread that runs through everything — helping keep the vision clear, the values aligned, and the experience cohesive,” she explains.
Gianduja Parfait and Black Garlic A.O.P.
At the heart of this ecosystem are the farmers, weavers, and artisans who bring the Paashh vision to life. Karad speaks of these collaborations not as supply chains, but as relationships — nurtured over time, built on shared respect, fair practices, and a love for craftsmanship. From sourcing Bhagalpur cotton-linen for the fashion line, to partnering with Maharashtra’s organic farms, every decision supports the product and the people behind it. Initiatives like Sija, their in-house flea event, offer these upcoming creators a platform to be showcased — ensuring that sustainability is as much about community as it is about the planet.
Soil to Soul
Karad reveals that the Mumbai move emerged not from the chase to open a new market, but a search for resonance. “When we found a century-old Bandra bungalow in a quiet lane, it felt like the kind of pause that Paashh embodies — old trees, soft light, and a structure that didn’t need reinvention, just respect. In choosing to preserve rather than rebuild, the space was allowed to breathe,” she says.
Vaishali Karad
We tried the Golgappa (Rs 399), a reimagined classic with quinoa, sweet potato, and chickpea filling in crisp shells, served with sweet-and-spicy water. The Soil to Soul (Rs 749) is their signature dish with raw banana and raw mango curry paired with ragi bhakri, coconut-cucumber koshimbir, and raw mango tadka pickle, which is earthy, tangy, and seasonal. Our favourite was the Black Garlic A.O.P. (Rs 749), an intensely flavourful take on aglio e olio with black garlic, red chilli, tamari, parsley, and Parmigiano Reggiano — clean, spicy, and umami-rich. We washed it down with Cucumber Lemonade (Rs 349) and Peruvian (Rs 349), a bold blend of guava, spice and a touch of sweetness. For desserts, we tried the Mocha Falooda (Rs 399), a clever mash-up of cultures: espresso kulfi and vermicelli layered with coffee mousse and mascarpone, which was smooth, layered, and comforting. The Gianduja Parfait (Rs 399), a gluten-free indulgence with dark chocolate mousse and hazelnut praline, offered a sophisticated balance of texture and richness.
Thankfully, Karad isn’t chasing scale but keen to deepen impact; strengthen the brand’s network of conscious producers across conscious food, fashion, and homeware, and nurturing a community through meaningful collaborations.
Paashh
AT Cecilia Shelter, off Carter Road, Shirley, Pali Hill, Bandra West.
TIME 9 am to 11 pm
CALL 9545810001 (for reservations)
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