Wat zijn de openingstijden?

Maandag 16:00 - 20:00 Woensdag 16:00 - 20:00 Donderdag 16:00 - 20:00 Vrijdag 16:00 - 20:00 Zaterdag 16:00 - 20:00

Saah Paat

Name: Saah Paat
Address: Churchilllaan 50, Den Bosch, 5224BV, NL
Telephone: +31638458458
Price range: £
Rating: 5

Indian Streetfood Namaste! I am Neha Jain. Born and raised in Assam, India. I have a background in Arts. A practitioner of Yoga, Meditation, and a food enthusiast.

An Indian Classical Dancer who loves to create doodles in a spontaneous burst of ideas. I like to experiment with different ingredients and create a unique taste around the Indian flavors. I believe food is the closest thing in understanding different cultures. An Explosion of Flavors :
Chaat is a range of street food in India. Chaat comes from the word 'Chaatna', which means licking your fingers

. The base for Chaat is usually crispy or crunchy, topped with some vegetables and chutneys, sprinkled with masalas. It a symphony of unique taste and flavors. A mixture of sweet, tangy, spicy, soft, crunchy. *smacks tongue*

Indian Vegetarian Streetfood is served at Saah Paat. Just like homemade food, made fresh, free from preservatives. If one wants to taste real food, authentic food, it has to be Streetfood. There are different types of food, but Chaat is the most popular Streetfood in India. Saah Paat is here to recreate the Streetfood experience of India in The Netherlands :)

Bij Saah Paat wordt Indiaas vegetarisch Streetfood geserveerd. Net als zelf gemaakt eten, dat vers wordt gemaakt, vrij van bewaarmiddelen. Als je echt wilt proeven, authentic eten, dan moet het Streetfood zijn. Er zijn verschillende soorten voedsel, maar Chaat is het meest populaire Streetfood in India. Een Explosie van smaken in je mond :
Chaat is een reeks Streetfood in India. Het is een unieke smaken. Chaat kom van het woord "'Chaatna', wat betekent : je fingers likken. De basis voor Chaat meestal krokant, gegarneerd met groenten en chutneys, beestroid met masalas. Een mengsel van zoet, zacht, knapperig, pittig. Saah Paat wil de Streetfood ervaring van India in Nederland recreëren :)

15/10/2025

CHICKEN OF THE WOODS 🪵 After last week’s Hen of the Woods grilled cheese bomb 💥 , the market had another surprise for me. The Chicken of the Woods mushrooms. It’s texture is famously meaty. So I threw in a challenge.

I made the famous Indian chicken curry recipe. The marinade, ginger-garlic paste, the toasted whole spices, the vibrant red chili powder, everything. Then I marinated the ‘pulled’ mushroom chunks.

The mushrooms survive the intense marinade, they drank in the spices, and during the cooking process became tender yet remarkably firm, mimicking the very texture of pulled chicken. The final dish was very aromatic, complex, and had that same hearty satisfaction, but with an incredible, earthy base note!

Playful swap of a classic ;)

Listening to 🎶 Envious by Sault

10/10/2025

BALANCE AND CONTRAST OF FLAVORS… The organic market always holds treasures, today I came across “Hen of the Forest’ mushroom and knew instantly that I wanted to build a grilled cheese around it 🫠

Shoutout to Ms. Moon and the team at Bio Baastiaansen their curiosity with the mushroom helped me explore good combinations at the market!! After a short tasting, I landed on a trio!

Cabri O Lait Geit: Tangy, funky, and creamy.
Charmeux Gegrilde Ui: Buttery and sweet with deep grilled onion notes.
Blauwschimmel Koe: Salty, bold, and piquant.

The final creations:

1 Cabri O Lait + Blue: This sandwich was a savory, and funky. The pungent notes of the washed-rind goat cheese and the sharp, brothy depth of the blue cheese created an incredible depth of flavor.
2 Charmeux + Blue: The savory, sweet onion cheese provided a rich, hearty base, which was brilliantly contrasted by the sharp, salty punch of the blue cheese. balancing full-bodied flavors.

I often feel that the best dishes aren’t planned, they’re discovered. Now I should write this combination down lol 📖 ✏️

06/10/2025

Inner stillness, outer impact ✨ And it continues when thousands come together.

Join at Maaspoort Den Bosch on Sunday Dec 21 to meditate together.

Register : www.saahpaat.com

01/10/2025

Crafting fresh, homemade paneer. Still warm from the process, it’s soft, milky, nutty, and utterly pure. The main ingredient of tonight’s dinner, bringing that unparalleled fresh, creamy texture to your table. What is your favourite paneer dish?

Calander open for bookings from Mid October until Mid November. 👩🏾‍🍳 Private chef | Events |

Send me an email at [email protected]
or DM 🧣

28/09/2025

Bosschenaren Voor Elkaar ✨✨

We are not retreating from the world. We are gathering to remember the one breath that animates us all.

In a time when peace is needed more than ever, this is a collective offering, a pillar of stillness, built together for ourselves, our community and the world.

Join in and let us feed this flame of peace, together.

Details & Registration : saahpaat.com

Den Bosch’s Inaugural Gathering
World Meditation Day | Dec 21 | 10:45–12.30
De Grote Hal, Maaspoort Den Bosch

United Nations Gemeente 's-Hertogenbosch

28/09/2025

Post 2. Navaratri 🌺✨🐚 A Simple Plate (my Navratri 25’) but just a flight away, in the vibrant pandals of Bengal, Assam, Northeast India where I grew up, Navratri is a spectacle of sound, color, and community. It’s Durga Pujo!!! 🌺 ✨ ✨ a celebration not of fasting, but of feasting! A homecoming celebration. It’s the divine bhog (grand community feast), the aroma of spices, and the joy of sharing Kosha Mangsho (mutton spicy curry) , labra and mishti, Khichuri. So, from vegetarian to non vegetarian dishes.

India is bursting with celebrations during this time of the year, its a fascinating balance ! and often they overlap because we are fluid towards each others culture and traditions.

I miss pandal hopping 🫠 We celebrate in a billion ways, all under the same sky!

25/09/2025

शुभ नवरात्रि | Happy Navaratri !!!! 🪔 🌺 || v | sattvic | Ayurveda |

The word Navarātram means ‘a period of nine nights’ in Sanskrit, nava meaning ‘nine’ and ratri meaning ‘night’

Day 1 22.09
During Navratri, our plates transform into an offering✨We swap everyday grains for alternatives like Singhare ka Atta (water chestnut), Kuttu (buckwheat), and Rajgira (amaranth), Makhana (Foxnuts), Sabudana (Tapioca). It’s a beautiful practice of eating with awareness.

It’s not deprivation, it’s about choosing foods that energize the body without weighing down the spirit. And this is where the wisdom of Ayurveda shines. It tells us that the ideal ‘fasting’ is unique to our individual body constitution, or dosha. What is light and balancing for one person may be different for another. One may find it by getting Nadi Pariksha (Pulse Diagnosis) done by a certified Ayurvedic doctor.

The goal is to choose sattvic foods that bring your body into a state of clarity and calm. It’s nourishment that supports the real focus: going inward, meditating, and soaking in the vibrations of sacred chants. A gentle return to simplicity and moderation.

At its heart, Navratri honors the divine feminine, empowering us to tap into our own inner strength and resilience. The nine days celebrate Goddess Durga’s victory over Mahishasura, symbolizing the eternal triumph of light over darkness.

May this sacred period illuminate your path with peace and power. 🌸

Ps : Across India, this festival has different names and cultural expressions. Yet the essence remains the same. ie the triumph of light over darkness. 🪔

📸©️saahpaat.com

16/09/2025

🍂 New Season, New Depth
Autumn-Winter Traditional Hatha Yoga-Meditation Series.

Deepen your practice as we move inward with the season, leading up to World Meditation Day 21st Dec! As the days grow shorter, we’ll turn inward , nurturing stillness, strength, and presence together.

In yoga, when we practice together, our साधना (sādhana) becomes यज्ञ (yajña) a sacred collective effort that amplifies intention and energy, uplifting everyone. This season, we’ll deepen our practice through gentle तपस् (tapas), the inner strength born from mindful discipline, as we prepare to close the year in peaceful meditation.

Tuesdays, 18.00–19.30
BBS Kruiskamp, Jan Olieslagersstraat 51, ’s-Hertogenbosch

· October 7
· October 28
· November 11
· November 25
· December 9

Email to save your spot : Full name, Phone, Age, Anything else that you’d like to share. [email protected]

With warmth and stillness,
Neha.

📸 Hannah Edwards Photography at International Day of Yoga 21 June 2025

15/09/2025

B R E A D PAKORA | Snack | Vegan 🌱
As the air turns crisp… 🍂 There’s something so special about Bread Pakora with Chai.

Food story time..📖 It’s believed to be a North Indian creation from the mid-20th century. When bakeries started selling cheap, pre-sliced white bread, the home cooks got creative! They found a way to transform simple, sometimes stale, bread into a spectacular snack by dipping it in a spiced besan (gram flour) batter and deep-frying it to golden perfection, pillowy inside and crispy outside! (Mom made it to perfection while im still new to handle it ✨)

A ‘toast’ to Indian cooking, taking a simple ingredient and turning it into magic.

14/09/2025

Sunday Dosa Brunch | V | VG | Fermented | Food History 📖

The story of DOSA…is a journey spanning over 2 millennia, from a simple fermented rice gruel to the crispy, golden crease loved worldwide ✨🤎

Its earliest ancestor is mentioned in ancient Tamil literature from the 1st century CE, in what is now the state of Tamil Nadu and parts of Karnataka. The text describes a dish called dosai (Tamil) or dose (Kannada), but it was likely very different from what we know today. Historians believe this original version was a fermented batter made from just rice and black gram (urad dal), cooked into a soft, thick pancake, more akin to a modern-day Uttapam.

This FERMENTATION process was not for taste alone, it was a crucial method of food preservation and increasing nutritional bioavailability in a hot climate!

The dish’s evolution was slow. Over the centuries, as culinary techniques refined, the batter began to be spread thinner on a hot griddle. The addition of ghee or oil led to the signature crispy texture. The first written record of the modern dosa, with its characteristic crispness, appears in the 12th-century Sanskrit compendium Manasollasa, written by the Chalukya king Someshvara III. It describes a dish called dosaka, made from fermented rice and lentils.

However, the dosa’s true rise to pan-Indian fame is a more modern tale, tied to the 20th century and the growth of Udupi restaurants. These vegetarian restaurants, run by Brahmins from the Udupi region of Karnataka, began spreading across India. They championed the dosa, perfecting its recipe and popularizing its iconic companions, the mighty SAMBAR (a lentil and vegetable stew) and coconut chutney (mmscchtch favourite)!!

31/08/2025

👀 P LANET BASED | 🌎 G | V | Gramflour 🌱

Savoury 💥 besan cheela with a twist…leek, mixed veggies, a layer of shredded carrots. The magic finish? Thick Greek yogurt, fresh ginger, and lime zest. So much flavor in every bite!

It was a test for a custom brunch menu! This is the kind of unique, flavorful dish I love creating for events through private events and catering. 🌶️✨👩🏾‍🍳

Short questions : DM
Email : [email protected]

20/08/2025

📣🌊The International Day of Yoga event landed ON THE COVER of the ‘Wijkkrant West’! ✨

Grab your copies and let the world know!!!
LEZZZZ GO COMMUNITY!!! LEZZZZ GO!!!🔥

Article on page 8 by Alfred Heeroma, is a soulful piece! He didn’t miss, didn’t miss, ykyk!!!! Please take a moment to celebrate this wholesome acknowledgment of connection & peace!

Shoutout to Benthe, Dona, and the whole Wijkkrant team for believing this movement!

Ps : Regular classes have started 19 Aug was a houseful!!! Sept, 2, 16, 30 (3 spots each date are open) No walk ins.

🎶 these lines by 🎙️;)🧘🏽‍♀️

ahh also pre birthday hype is a different hype! (24 Aug 😉 🎈

Adres

Churchilllaan 50
Den Bosch
5224BV

Openingstijden

Maandag	16:00 - 20:00
Woensdag	16:00 - 20:00
Donderdag	16:00 - 20:00
Vrijdag	16:00 - 20:00
Zaterdag	16:00 - 20:00

Telefoon

+31638458458

Website

http://www.saahpaat.com/

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Saah Paat nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.