Chakra Barnes Presents A Feast from the Tandoor (A supperclub dinner event of dishes made in the tandoori oven with one of the UK’s finest Indian chefs)
Saurav Nath (formerly at London’s Michelin starred Benares and Gymkhana)
Devised &Hosted by Humayun Hussain (One of the UK’s leading authorities on Subcontinental cuisine with over 30 years in food & hospitality journalism & consultancy)
at Chakra Barnes (1 The Broadway, London, SW13 0NY)
Tuesday 10th August
7pm – 9.30pm
£55
(Advance Bookings Only)
For bookings please email / call reservations@chakralondon.com / info@humayunhussain.com
T: 020 8487 1200 / 07771295174
Chef Saurav Nath
Chef Saurav Nath 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, he graced the UK’s Indian dining scene receiving high praise as a chef at Masterchef Atul Kochhar’s Michelin-starred Benares, before being appointed by Kochhar as the Head Chef at his Colony restaurant in London’s fashionable Marylebone. Thereafter, Nath was appointed at the Micheln Starred Gymkhana, arguably London’s finest Indian restaurant, in Mayfair. More recently, he headed up the kitchens of the acclaimed Indian street food restaurant in London’s Spitalfields, Inito. Nath has also worked on pop-up restaurants with such iconic, culinary giants as Pierre Koffman and Eric Chavot.
Humayun Hussain
A longtime former food and hospitality journalist turned consultant in the same field, Humayun has a high-profile and a very well-respected standing in the food and restaurant sector. He has contributed extensively in the national media and been an Inspector for the AA Restaurant Guide. He has also made various TV appearances, twice with super-chef Gordon Ramsay. In addition, Humayun has been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a food and restaurant consultancy service to clients as well as arrange various events and supperclubs.
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Amuse bouche
Dhuaari Shakarkandi
(Charcoal flame cooked sweet potato chaat, tamarind water, Saurav’s own spice mix, crispy cabbage leaf & blueberry sprinkle)
Starter
Til Chicken Tikka
(Chicken tikka, coated with sesame seeds & chai seeds, picked kohl rabi, French bean salad & squash puree)
Vegetarian
(Paneer tikka, coated with sesame seeds & chai seeds, picked kohl rabi, French bean salad & squash puree)
Fish Course
Sarso Wali Machhli
(Tandoor grilled Cornish seabream fillet coated with fermented mustard , Devon crab, cucumber, samphire, coconut salad & Bramley apple & mint chutney)
Vegetarian
(Tandoor grilled broccoli coated with fermented mustard , cucumber, samphire, coconut salad & Bramley apple & mint chutney)
Main Course
Tandoori Nalli Ghost
(Tandoor cooked lamb shank, Rajasthani Lal Maans, onion ring, cumin potatoes & carrot murabba)
Vegetarian
(Tandoor cooked cauliflower, Rajasthani dum cheese filled potatoes & carrot murabba)
Side
Summer Green Porial
Channa Dal
Naan
Jeera Pulao
Dessert
Texture of Pineapple & Berry
(Tandoor grilled pineapple, pineapple cigar, berry soil, frozen summer mix berries & raspberry sorbet)
