Pind is the newest offering by Priyank Singh and Rajender Bindra of BadaSaab Hospitality PVT LTD (BSH) and will represent unique culinary styles from a variety of Indian villages so as to highlight their rich tradition, distinct flavors and traditional ways of cooking.
“When you think of food from a PIND (meaning village), what comes to mind most often is the traditional tandoori cooking prevalent in Punjab. When we travelled with Chef Pradeep (our culinary consultant) across India, I realized that ‘PIND’ is not only used colloquially across India, but also stands for a very sensitive and unified community sentiment. It personifies their festivals, customs and more importantly, a sense of loyalty to their kin. It is this heartfelt emotion we wish to bring forth through our restaurant, and hope that our patrons can reconnect with their roots through our food,” feels Priyank Singh & Rajinder Bindra, Founders, Bada Saab Hospitality PVT LTD (BSH) .
Showcasing rural India’s best local cuisines, PIND offers a wide spread of authentic dishes that are deeply influenced by Indian traditions and festivities. By incorporating swadesi staples that are grown seasonally and sustainably in these villages, PIND dips into India’s cultural melting pot, to assemble an array of exotic and exciting menu items that appeal to people of all generations. Cuisines include dishes that marry the agricultural and farming lifestyles of multiple hometowns across villages of India.
“Indian cuisine is known to be one of the most distinct and popular types, offering a vast and interesting array of delectable and exotic dishes embedded in complex flavors. We are finally receiving the recognition we deserve across shores, but I feel it is time to give our regional cuisine its due importance in metropolitan cities. Pind serves a little, historic gem from every region and state. However, our cuisine is not just ours alone, but has gradually evolved to its current prominence over many centuries, influenced by the several invasions and trade partnerships with other cultures and is truly a melting pot of diverse culinary practices. I feel that we are an age agnostic restaurant as today’s millennials will appreciate the truly comfort food served here, where the creative boundaries are not for the sake of being inventive,” mentions Chef Pradeep Tejwani, culinary consultant for PIND Andheri.
Pind believes ‘old habits die hard’ as it gives you a colorful rural casual dining feel whilst serving desi, epicurean favorites such as:
· Shorbas: Adraki Dal, Palak Sang Annanas, Paya Dum
· Veg specialities: Kadak Roomali, Gandheri Paneer Bhatti Da, Sarson De Phool, Subz Te Akhroth Di Seekh, Paneer Mutter Phool Makhane, Beeji ke Hathonwala Baingan Bharta, Dal Haveli, Dadi de Dahi Bhalle
· Non Veg specialities: Gabhru Chicken Bhatti Da, Kutti Mirch Walli Cheesy Tangdi, Murgh Gilafi Seekh, Adrak Te Dhania Chaap, Jhelumi Macchi Tikka, Pind De Murgh Gooler, Murgh Beliram, Mutton Haldighati, Tamaterwali Macchi, Mutton Puran Singh
To satiate your sweet tooth, the restaurant offers various dessert options such as Aam Papad Jugalbandi, Paan Supari Makhan Malai, Motichoor Kheer, Badshao (three hulwas on a bed of kesar rabri), Shahi Tukda Sandwich and more.
The interiors of PIND have been tastefully crafted with materials sourced from these travels. PIND has used ancient art like Mandala along with unique use lippan and creative use of mud art which is a traditional mural craft used in villages to build homes. Right from the colourful Tokris hanging from the celling to the lippan and mud art has been beautified and build in-house. The restaurant donns a casual yet classic look, with its elegant seating lit up by tasteful furnitures & lightings which is also build in-house.
Bringing to you this interesting concept with mouth-watering dishes and perk-me-up desi cocktails, Pind is all set to make Mumbai the home to the rural culinary – veritable, traditional style cooking at its very best. Home away from Home
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