After growing a loyal and mindful community in Pune, Paashh is bring its Unhurried Expression of Living to Mumbai.
Rooted in mindful nourishment and timeless values, Paashh opens its second home in Mumbai—a city that yearns for stillness amidst its constant motion. In a world where consciousness is the new luxury, Paashh offers a sanctuary of quiet elegance. At its core is Vaishali Karad, whose unwavering passion for well-being has shaped a vision far beyond commerce. She didn’t set out to build a brand, but to cultivate a way of life. Her philosophy is woven into every detail—a reminder that true living begins with intention.
At the helm of Paashh’s kitchen is Chef Vinod Warade, whose grounded culinary philosophy turns cooking into quiet ritual. With years of experience working with organic, natural ingredients, his approach is thoughtful and intuitive designed to honour the vitality of each element.
The process is gentle, preserving the essence of every ingredient. Sugar is used sparingly, limited to select desserts, and all beverages are entirely free of added sugar, artificial colours, or preservatives. Paashh is a 100% vegetarian café, with a wide array of vegan options crafted for the mindful diner. While primarily organic, ingredient sourcing is guided by integrity, purity, and traceability—eschewing name-dropping in favour of authenticity.
The space is completely free from plastic and non-stick cookware, relying instead on safe, traditional kitchen tools. Fresh produce is sourced seasonally from local farms, alongside collaborations to procure heritage grains, organically grown vegetables, and A2 dairy products.
Signature dishes reflect the brand’s philosophy of nourishment rooted in nature. Terrain—a salad inspired by the interdependence of flora and fauna—features butternut squash, grilled brie, truffle makhana, and seasonal local harvests.
Other standouts include the Multi-Grain Thalipeeth, served with smoked muddled thecha, loni, and mint yogurt; Soil to Soul, a raw banana and raw mango curry accompanied by ragi bhakri, coconut-cucumber koshimbir, and raw mango tadka pickle; and Kothimbir Wadi & Shakarkandi, with spiced coriander cakes, sweet potato labneh, Paashh salsa, flaxseed chutney, mixed nuts, and aam panna caviar.
The interiors are a quiet conversation between intention and design. At Paashh, sustainability is not a style—it’s a lived ethic. Inspired by nature’s own palette, the space is dressed in raw stone, reclaimed wood, handwoven textiles, and lush greenery. Every material is locally sourced, chosen with reverence for its origin.
Vaishali Karad said, “As a fitness lover and marathon runner, I’ve always believed that wellness isn’t just physical; it’s in the way we eat, live, and think. Paashh was born from that personal journey. I wanted to create a space where slow, conscious living isn’t a luxury; it’s a way of life.”
“From the food we serve to the fabrics we wear, every choice at Paashh is intentional. We use organic ingredients, sustainable textiles, and support local artisans, because I believe true luxury is rooted in care, quality, and responsibility. Whether it’s the handmade plate you eat from or the outfit you find in our store, it’s all thoughtfully sourced and designed to nourish both you and the planet,” added Karad.
Dining and Cooking