Can you imagine enjoying a gendaphool (marigold) sorbet at a restaurant? It may only be a palate cleanser at Palaash, a restaurant situated near the Tipeshwar Wildlife Sanctuary in the heart of the Tipeshwar Forest in Maharashtra, but it is exactly what chef Amninder Sandhu set out to do when she opened the restaurant in October 2023. The flower is only one of other wild and foraged foods that have been entering menus in restaurants like Sandhu’s that sourced ambaadi (sorrel) and chinch (tamarind), which are only the tip of the iceberg, or should we say forest? 

Armed with her culinary expertise, the Indian chef known for Bawri in Goa’s Assagao, wanted to share her deep connection and appreciation for the local community and their traditions with the one-year-old restaurant. It is also what inspired her degustation menu that takes the liberty of showcasing wild and foraged foods in more than one dish. She explains, “My culinary philosophy emphasises hyper-local ingredients, honouring the region's biodiversity while supporting sustainable practices. By sourcing wild foods, we celebrate unique flavours and the invaluable knowledge of local women who understand these ingredients. This approach not only reflects the authentic culinary heritage of Maharashtra, Madhya Pradesh, and Andhra Pradesh but also fosters a sense of pride and belonging among chefs and diners.”