The Vegan Flavours of Punjab
With Guest Chef Saurav Nath
(Formerly at the Michelin Starred Benares & Gymkhana)
Taking the traditional dishes and flavours of the Punjab Chef Saurav Nath gives them a modern and refined spin all his own for this special supperclub dinner event
Chakra Kensington
33C Holland St, Kensington, London W8 4LX
Bookings
020 7937 3222 / 07771295174
Email: kensington@chakra.restaurant / info@humayunhussain.com
Devised and hosted by one of the UK’s leading exponents of Indian food and restaurants
Humayun Hussain
Tuesday 19th October
7 – 9.30pm
(Advance Bookings Only)
£28
(Group Discount Offer: £22 per person table of 8 minimum)
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 received high praise 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 before heading 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
Makki ki Roti & Sarso ke Saag
(Tandoor baked crispy maize flour bread with garlic infused green mustard leaf puree, corn cornel & grated tofu)
Starter
Tandoori Soya Chops
(Tandoori grilled soya chop coated in black pepper, & lemon thyme, cashew cream, mint & apple chutney, fermented mustard onion rind & fire grilled lemony green chillies)
Kulcha Course
Amritsari Kulcha
(Classic Amritsari kulcha & chole, refined flour dough, filled with tangy potatoes, vegan butter, onion & coriander salad & lemon)
Mid-Course
Bhutteyan da Kebab
(Sweet corn cornel & sweet potato croquette, chickpea chutney, black onion seed, crispy, tangy popcorn, edamame beans, almond, red radish & coriander cress)
Mains
Soya Mushroom Kofta
Kadhai Tofu Simla Mirch
Masaledar Arbi (Taro Root)
Maah Chhole di Daal
Kabuli Channe da Pulao
Roti (Bread)
Dessert
Badam ka halwa with raspberry sorbet and almond flake.
