In an era where Pune’s culinary landscape is embracing diverse global flavors, a café in Baner is setting out to blend international tastes with local ingredients.
Camden Cafe and Bistro, co-founded by chef Varad Adkar and his childhood friend Kunal Mengade, is rooted in Adkar’s experience at Kol, a Michelin-starred restaurant in London famous for its British-Mexican fusion cuisine.
Launched on July 25, 2025, the café derives its name from Camden Market in London, a place where Adkar first encountered a variety of global street foods. “It was my favorite destination for exploring international cuisine, and that experience has stayed with me,” he remarked.
The café’s menu showcases a wide array of dishes, from Mexican Birria Tacos to Vietnamese Banh Mi and American Po’ Boy sandwiches, while also featuring regional specialties like Malwani prawns. The beverage and dessert selections include Japanese Matcha and Italian Tiramisu, presenting a mosaic of culinary influences rather than adhering to a single culinary style.
As the head chef, Adkar emphasized that his experience in a Michelin-star environment instilled a sense of discipline and a thoughtful approach to cooking. “The key takeaway was that timing matters in food preparation, and every element on the plate should have a purpose,” he explained.
However, adapting these high standards to Pune has posed challenges, particularly in sourcing international ingredients consistently. “It has been difficult to find certain imported items here,” he noted. To address this, the kitchen has modified recipes, using local alternatives; for instance, substituting imported Mexican chilies with Guntur and Kashmiri varieties to maintain the intended flavor, and incorporating ingredients like kokum and locally sourced mushrooms into their global recipes.
Mengade, who manages operations and logistics, stressed the importance of balancing authenticity with accessibility. “Many diners are curious about these dishes but may not be familiar with them. We often provide explanations, and the feedback after they try the food has been overwhelmingly positive,” he shared. He also mentioned that managing local sourcing and vendor relationships is crucial for ensuring consistency in their offerings.
The café’s tacos, particularly the birria-style options, exemplify this philosophy by marrying global formats with locally sourced ingredients, creating a unique identity while still leaning towards international cuisine.
Primarily attracting a younger demographic aged 21 to 38, the café also sees a diverse clientele on weekends, including families. The founders noted that this varied audience signifies Pune diners’ increasing willingness to explore unfamiliar culinary experiences.
In addition to the diverse menu, the kitchen operates under specific principles. Adkar highlighted that their setup is entirely electric, moving away from traditional LPG systems. “This change reduces heat, enhances efficiency, and keeps the kitchen cleaner,” he explained.
Looking toward the future, the founders indicated that their expansion plans will be gradual. “We aim to grow organically,” they stated, emphasizing their commitment to consistency over rapid growth. Their ultimate goal is to make global flavors more accessible while preserving their authenticity. “We simply want to be recognized as a venue that serves excellent food,” they concluded.
Tanushka Rathore is an intern with The Indian Express.
