I'm Amer Sulman, the founder & head chef of Bindia. This question has been the driving force behind my culinary journey. Growing up in Punjab, Northern India, I had hard-working parents who were too tired at dinner time. Our neighbors, on the other hand, hailed from a renowned culinary lineage, where ancient recipes and secrets were passed down through generations. Their kitchen was a constant source of enchanting scents, a captivating magic that seemed just out of our grasp. So, why did moms food never capture those intoxicating aromas? To unravel this mystery, I ventured into the kitchen and never looked back. This is where I've spent the majority of my time.
The two basic pillars of Bindia’s philosophyFusing health and taste in a sustainable way is truly an art we strive to perfect.
My maternal grandfather, a revered senior Ayurvedic practitioner, laid the
foundation for Bindia's culinary philosophy. It draws its roots from Ayurveda,
one of the world's oldest medicinal systems, signifying 'the knowledge of life
and longevity.'
I was deeply inspired by his fervor, wisdom, and his unwavering dedication to
spices and herbs, harnessing their natural healing powers. Witnessing him carry
a mini-pharmacy in his shoulder bag, brimming with remedies for a multitude of
ailments, left me in awe.
In Ayurveda, food serves as a preventive medicine, serving as the cornerstone
for maintaining bodily health and fortifying the immune system.
The holidays my father insisted we spend at my paternal grandfather's place left
an enduring mark on my memory.
Coming from a bustling city, those vacations brought us closer to nature than we
had ever been. Supermarkets and bazaars were foreign concepts to my grandfather;
instead, everything we consumed came directly from the land, freshly harvested
and plucked just before my grandmother began preparing our meals.
Out of love and respect, I used to massage my grandfather's legs after his long
days on his expansive farmlands. The memory of his muscles, seemingly stronger
than steel, still lingers. He enjoyed remarkable health and had never seen a
doctor in his entire life.
That period instilled in me a lasting, fundamental appreciation for the
significance of fresh, high-quality produce in both taste and nutrition.
Mastering the art of blending health and flavor in a sustainable manner is our constant pursuit.
Responsible packaging
Windmill electricity only
Organic (30-60%) since 2015
Almost zero food waste
No trans fat added
Bye bye, plastic
Mon - Sun
16:00 - 21:00
Closed Only
24/12 & 31/12
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