Supperclub Lunch Event At Chakra
by Newsdesk - Tuesday April 11, 2017 8:04 am
An Indian Food Journey with Molecular Gastronomy with former Inito & Michelin-Starred Benares & Gymkhana Chef Saurav Nath – The Gastronome Indian
Saturday 22nd April
1pm – 3pm
33c Holland Street, Kensington, London W8 4LX
Tel: 020 7229 2115
Chef Saurav Nath’s CV reads like an illustrious list of the Indian restaurant scene. He started his career with India’s famed Taj hotel group and having become well-versed with European cooking at the Hyatt Regency in New Delhi, Nath’s subsequent work on the UK’s Indian restaurant sector has always been ascending.
From the likes of the three AA Rosette winning Three Monkeys, Nath received further praise for his cooking as a chef at Masterchef Atul Kocchar’s Michelin-starred Benares, before being appointed by Kocchar as the Head Chef at his Colony restaurant in London’s fashionable Marylebone.
Thereafter, Nath was a chef at arguably London’s finest Indian restaurant, the Michelin-starred Gymkhana, in Mayfair. Currently, he is the Head Chef of the modern Indian restaurant Tapasya in Hull. Nath has also held many other posts as an award-winning Head Chef, cooked around the world – from Europe to the Emirates and the Far East, including for the Sultan of Brunei, as well as worked on pop-up restaurants with such iconic, culinary giants as Pierre Koffman and Eric Chavot.
At his Supperclub, introduced by his friend and industry consultant and practitioner, Humayun Hussain, Nath brings his considerable knowledge of Indian cooking and marries it with the skill and intricacies of molecular gastronomy…
Pudina aur Nimbu ka Ras (mint & lemon)
Lemon thyme, infused lentil soup with rice ball, mint gel & poppadum cannelloni
Aloo Papari Chaat
Warm skinned potatoes, crispy wheat chips, chickpea with yogurt foam, tamarind & coriander jelly, poached banana & blood orange, curry soil, pickle onion & edible flower.
Warm skinned potatoes, crispy wheat chips, chickpea with soya yogurt foam, tamarind & coriander jelly, poached banana & blood orange, curry soil, pickle onion & edible flower.
Goan spice & green herb marinated chicken fillet, passion fruit, nargisi kofta & Malwari paratha.
Bean Curd Cafreal
Goan spice and green herb marinated tofu, passion fruit, mushroom takatak & Malwari paratha.
60* Sous vide cooked, line caught Scottish salmon, squid ink, frozen eggplant puree, lemon gel, samphire fritters & Koncani costal fish curry sauce.
Vegetarian / Vegan Option
60* sous vide cooked English carrot on beet cutlets, edible charcoal puree, frozen eggplant, lemon gel, samphire fritters & beet pachari.
Mint, orange & carrot flavours.
Do Tarah ke Lamb
Duo of lamb, slow cooked lamb osso buco & lamb cutlet wilted spinach, green pea puree, potatoes nitrogen, lamb jus & Basmati rice & mini nan bread.
Vegetarian / Vegan Option
Gobhi aur Bharawa Aloo
Slow cooked cumin flavoured cauliflower, stuffed potatoes, wilted spinach, potato nitrogen, Kashmiri dum aloo sauce & Basmati rice & mini nan bread.
Garam masala & chilli infused chocolate mousse, poached pears, hot gulab jamun & milk soil.
Poached Pears with Banana Rice Pudding (made with soya milk)
Made with soothing herbs & spices.
*Please note that this is not a BYO lunch event. Drinks can be purchased from the bar.
Please book with Chakra directly on 020 7229 2115 or email firstname.lastname@example.org
Alternatively, you can book via Edible Experiences on www.edibleexperiences.com/hostedbyhumayunhussain/sauravnath