The culinary concept of NUÈE, a new fine-dining establishment in Kalyani Nagar, Pune, is based around using seasonal foods, sourcing them locally, and creating ever-changing menus. The farm-to-table restaurant, started by Chef Pranav Vijay Sawant of Thousand Pines Hospitality, uses ingredients grown in organic farms in Uruli Kanchan. The company claims that the menu will be updated on a regular basis to reflect the availability of different seasons, enabling the restaurant to customise its offerings all year round.

Earthen & Tandoor, Pan-Asian, Continental, and Indian are the four divisions that make up the restaurant’s menu. Inspired by both global and regional cuisines, the menu showcases handmade pasta, wood-fired pizzas, ethnic Indian delicacies, and clay-pot cooking techniques.

“The idea behind NUÈE was that food should always be linked to where it comes from,” stated Chef Pranav Vijay Sawant of Thousand Pines Hospitality. You should be able to tell the narrative of each item, enjoy the bounty of each season, and have an intimate, genuine eating experience every time. Our goal is to provide our customers with honest, well sourced, and lovingly prepared cuisine by offering weekly changing menus that allow them to explore new flavours.

Paneer prepared from A2 milk and organic tofu created daily are just a few examples of the products that the restaurant now prepares in-house. In keeping with its larger focus on ingredient-driven cooking, the restaurant’s beverage program centers on botanicals, herbs, and fruits that are in season.

By opening its doors, NUÈE becomes part of the expanding luxury dining segment in Pune, providing an idea that is centred around procuring ingredients according to the seasons, showcasing culinary artistry, and implementing environmentally conscious methods.