Great Indian Christmas Feast
Guest Chef Saurav Nath (Formerly at the Michelin Starred Benares & Gymkhana)
Devised & Hosted by Humayun Hussain (One of the UK’s leading exponents of Indian food and restaurants)
The Great Indian Christmas Feast Guest Chef Saurav Nath
(Formerly at the Michelin Starred Benares & Gymkhana)
Devised & Hosted by Humayun Hussain
(One of the UK’s leading exponents of Indian food and restaurants)
Chef Saurav Nath takes to heart the best of British ingredients associated with Christmas dinner and brings to this feast his own inimitable signature with an Indian difference!
Chakra Kensington 33C Holland St, Kensington, London W8 4LX
Bookings 07771295174 info@humayunhussain.com
Monday 6th December 7 – 9.30pm (Advance Bookings Only) £35
Chef Saurav Nath
Chef Saurav Nath started his career with India’s famed Taj Hotel Group. 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 Marylebone. Thereafter, Nath was appointed at the Michelin Starred Gymkhana, in Mayfair. He then 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 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.
MENU
Amuse Bouche
Watermelon _ Artichoke Chat
(Honey & chilli cure, watermelon radish, Jerusalem artichoke toasted with tamarind sauce & sprinkled with crispy matchstick parsnip & sunflower seed)
Starter
Hiran Boti _Nargisi Kofta
(Chargrilled Scottish venison tikka coated with Rajasthani pickling spice, green chilli flavoured red cabbage & cranberry gel, Scottish eggs, fermented mustard & apple chutney, carrot pickle & homemade edible grass)
Vegan
Tofu tikka _ Harra Bharra Phul
(Chargrilled tofu tikka coated with Rajasthani pickling spiced, green chilli flavoured red cabbage & cranberry gel, broccoli, fermented mustard & apple chutney, carrot pickle & homemade edible grass)
Fish Course
Scallop _ Pineapple
(Pan seared, Atlantic Sea scallop, celeriac puree, madras curry soil, mustard & curry leaf pineapple, & Nasturtium leaf)
Vegan
Celeriac _Pineapple
(Pan seared, celeriac, celeriac puree, madras curry soil, mustard & curry leaf pineapple, &
Nasturtium leaf)
Main Course
Peroo Biryani _ Lamb Pickle
(Norfolk black turkey breast cooked with a layer of Himalayan Basmati rice, sage & wild mushroom raita, lamb pickle)
Vegan
Wild Mushroom _ Edamame Biryani
(Wild mushroom & edamame biryani cooked with a layer of Himalayan Basmati rice, sage & wild mushroom raita, & mushroom pickle)
Sides
Pumpkin
(Sauteed with mustard seeds & curry leaf)
Potatoes
(New potatoes in an aromatic gravy)
Naan/Roti
Dessert
Spiced Poached Quince _ Ice Cream
(Cinnamon & star anise flavoured quince poached in a hibiscus infused syrup, ice cream, toasted pistachio & cocoa nibs crumble)
Vegan
(Cinnamon & star anise flavoured quince poached in a hibiscus infused syrup, vegan ice cream, toasted pistachio & cocoa nibs crumble)
