Another Successful Supperclub with Guest Chef Saurav Nath

Posted on 14th July 2017

Kebab and roti event

At Chakra, we love experimenting with flavours and offering our customers something new. This is reflected in our seasonal menus and accompanying wine lists. Another treat for our customers are our Supperclubs – at these events, we have a guest chef serve up a feast of Indian-inspired dishes. The most recent was on Wednesday July 5th and the evening was a resounding success.


Kebab and Roti


The theme of the evening was kebab and roti. Two street foods that you might not associate with fine dining. That is until you see what guest chef Saurav Nath did with them. Chef Nath applies the principles of molecular gastronomy to his cooking – bringing a little science into the kitchen. Any travellers who have visited Uttar Pradesh have probably had Galouti Kebabs, but not like Chef Nath’s. From Wednesday’s menu:


“Melt-in-the-mouth wood pigeon galouti kebab with egg-white, green apple gel, onion pickle, fennel flavour chicken tikka on smoked white cabbage leaf, fennel & sesame seed chutney & crispy chooridar roti.”


Saurav Nath said:


“I had been wanting to tackle the great Indian food partnership of kebabs and roti for quite some time because I wanted to do it in a very modern style and particularly to have a wine pairing with the food menu. Having finally done it at Chakra in this Supperclub with the assistance of Humayun, my Supperclub business partner, I’m pleased to say that the feedback from guests has been immensely positive. It’s been very heartening to see my cooking being enjoyed so much and Humayun and I can’t wait to hold our next Supperclub at Chakra which will be in late September.”



Humayun Hussain who organised and hosted the evening had this to say:


“Our last event at Chakra in April was very successful and yet this second one was even more successful. We had quite a few guests and we even had a waiting list as we were so oversubscribed! Saurav has a great ability to marry traditional and very intense Indian flavours with modern British ingredients and techniques and I truly love working with him. He’s so innovative and skilful and understands his profession very well.”  


We’ll be organising another Supperclub for September and we’re looking forward to working with Saurav and Humayun to ensure another resounding success. Keep an eye here for details coming soon.


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