The perfect summer dining event pairing flavoursome Indian food with a range of beers.
The supper club takes places on
Tuesday 6th August
7pm – 900pm
(Advance Bookings Only)
Priced at £28 per person
(£35 with beer pairing)
Chakra Kensington
33C Holland St, Kensington, London W8 4LX
Tel: 020 7229 2115
kensington@chakra.restaurant
About The Organisers
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 – and been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a 360 food and restaurant consultancy to clients.
MENU
(Beer Pairing Includes Cobra Beer & Craft Beers)
APERITIF
Sauf ki Ras
(Fennel seed & ginger infused lemon water)
Amuse Bouche
Kachauri Kala Channa Chat
(Green peas kachauri, black chickpeas curry, salted yogurt, cilantro chutney & sev from East India)
STARTER
Murgh Takatak
(Old Delhi flavour, chicken thigh sautéed in homemade takatak spice mix, churidar paratha, hen eggs bhurji & cucumber ribbon salad)
Vegetarian Option
Arbi Takatak
(Old Delhi tandoori, colocasia roots sautéd with smoky flavoured takatak masala, churidar paratha, & cucumber ribbon salad)
FISH COURSE
Yera Varuval
(Curry leaf & tamarind flavourer, crispy prawns from North Tamil Nadu, onion, lemon, sambhar & rice pancake.
Vegetarian Option
Aloo Varuval
(Curry leaf & tamarind flavoured, crispy Yukon gold potatoes from North Tamil Nadu, onion, lemon, sambhar & rice pancake.
MAIN COURSE
Laal Maas
(Welsh baby leg of lamb, diced & cooked in a caramelized onion sauce with Rajsthani spices)
Vegetarian Option
Bengali Dhokar Dalna
(Crunchy channa dal patties cooked in an onion, tomato & Rajsthani spiced sauce)
Kairi Murgh
(Charcoal grilled chicken cooked in a raw mango, garam masala & caramelized onion sauce)
Vegetarian Option
Railway Kathal curry
(Railway “dabbawala” style curry with jackfruit & potatoes braised in a caramelized onion & tomato sauce)
SIDES
Baghare Biangan
(Aubergines cooked in a peanut & sesame sauce – from Hyderabad)
Bread / Rice
DESSERT
Coconut & Beetroot Halwa
(Coconut & beetroot pudding, honey caramelized mango, rose & vanilla ice cream)
For further information about this event please contact the event organizer Humayun Hussain on 07780 006 797 or email info@humayunhussain.com
