The Gathering is a food festival like no other, where 9 chefs and 9 artists come together to create 9 unique dining experiences for one weekend only. Each of the tables at The Gathering, reserved for just twenty guests, draws inspiration from themes of Conservation, Innovation & Exploration. This table brings together Chef Vanika Choudhary and Artist Punit Jasuja to share their take on conservation inspired by the foraging and fermenting way of life that sustains the locals at the crown of our country. Experience the spirit of life in India’s harshest terrains through the lens of the food & culture, specifically from Jammu and Kashmir, and Ladakh, as it makes a space for itself in fine dining through this table.

Past Continuous - 5 Course Tasting Menu by Vanika Choudhary X Punit Jasuja

Preserving the past and fermenting the future, we are pushing boundaries to create something that has synergy between two worlds- the traditional and the modern. Foraging is an aspect of life as old as the land itself, and fermentation is a gateway to discovering flavours like never before. This table is a celebration of food from the rocky mountain terrain and harsh climates of the Himalayas, finally making their way into fine dining. Conserving the culinary traditions of the people in J&K and Ladakh, our space brings out the resilience and creativity of foraging wild produce and then fermenting it into something bold.

Taking a lead on Chef Vanika’s approach to the food, Artist Punit Jasuja’s vision is to submerge you into that environment. He wants you to eat what you are eating as if you belong to that world. Keeping step with the current narrative of experiential events in the world, he brings his New York sensibilities and globally-informed aesthetic to this table at The Gathering.

Chef Profile: Vanika Choudhary

With a library of ferments that houses 250 types of indigenous varieties at any given time, Chef Vanika is well-versed in the art of food preservation. Having trained with legendary Chef & Monk Jeong Kwan, she has now dedicated her life to extensive research and development, working with the local communities in the Himalayan region. She showcases traditional cooking methods from her native Jammu & Kashmir & Ladakh. 

Artist Profile: Punit Jasuja 

After making a name for himself for throwing iconic parties and some of the biggest weddings in the country, he has built a creative empire that includes so much more. He juggles multiple roles like creative director, interior designer and event planner at his Second Floor Studio setup. What sets him apart is his approach towards his work-he is an artist and an alchemist, transforming spaces into deeply personal experiences for clients.

MENU:

NON - VEGETARIAN

Course 1

Ancient Futures

Black Buckwheat Tartlet | Beets, Turnip, Goat Cheese | Black Himalayan

Garlic, Himalayan Garlic Salt

Course 2

Taste Of The Ocean

Sea lettuce | Barramundi, Galgal, Timru Salt | Dragon Fruit, Amsol

Course 3

On Top Of The World

Trout, Kimb Koshu, Thangyir Shio Koji, Shalgam Achar | Thangthur,

Moscot, Apple & Kosnyot Chutney | Kisir

Course 4

Kashmir By Nostalgia

Seekh Tujji, Spruce Tip Vinegar, Plum Kasundi | Pudna Chetin, Gand

Chetin, All Things Mountain Hot Sauce, Sonchal | Makki Ki Roti

Course 5

An Abundance Of Flavour

Bhakarwadi | Sweet Miso Kulfi

Galgal Cheong Bonbon

Nankhatai, Kosnyot, Skotse

VEGETARIAN

Course 1

Ancient Futures

Black Buckwheat Tartlet | Beets, Turnip, Goat Cheese | Black Himalayan

Garlic, Himalayan Garlic Salt

Course 2

Taste Of The Ocean

Sea lettuce | Kohlrabi, Galgal, Timru Salt | Dragon Fruit, Amsol

Course 3

On Top Of The World

King Trumpet Mushroom, Kimb Koshu, Thangyir Shio Koji, Shalgam

Achar | Thangthur, Moscot, Apple & Kosnyot Chutney | Kisir

Course 4

Kashmir By Nostalgia

Baby Beet, Spruce Tip Vinegar, Plum Kasundi | Pudna Chetin, Gand

Chetin, All Things Mountain Hot Sauce, Sonchal | Makki Ki Roti

Course 5

An Abundance Of Flavour

Bhakarwadi | Sweet Miso Kulfi

Galgal Cheong Bonbon

Nankhatai, Kosnyot, Skotse