Join us for Lunch on Saturday April 22nd with Guest Chef Saurav Nath
Posted on 28th March 2017
Book your seats for a unique Indian food experience at Chakra, courtesy of guest chef Saurav Nath. The chef will be preparing a multi-course lunch for diners at his Supperclub on Saturday April 22nd between 1pm and 3pm. The menu is just £40, so we expect reservations to be filled very quickly.
Saurav Nath – The Gastronome Indian
Saurav Nath has transformed traditional Indian cooking by applying the techniques of molecular gastronomy – earning him the title: “The Gastronome Indian.” He has worked at top London Indian restaurants including street-food inspired Inito in Whitechapel and two Mayfair restaurants: Gymkhana and Michelin-starred Benares. Currently, he is the Head Chef of the modern Indian restaurant Tapasya in Hull.
“What I wanted to do at this event at Chakra, was bring wonderful British ingredients and inherently Indian flavours to my cooking,” says Nath, “and then marry them to the appliance of molecular gastronomy, which in turn gives a completely new and interesting dimension to Indian food.”
Nath has also held many other posts as an award-winning Head Chef. He has 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.
Supper Club Lunch Menu
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.
Vegan Option: Chukandar Cutlets
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.
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 event. Drinks may be purchased from the bar.
To book your seat at Chakra for a taste of this unique fusion of Indian cuisine with molecular techniques, call us directly on 020 7229 2115 or email firstname.lastname@example.org.
This event is hosted by Humayan Hussain in association with Edible Experiences.