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


020 7937 3222 / 07771295174

Email: /

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)


(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.


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)


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)


Bhutteyan da Kebab

(Sweet corn cornel & sweet potato croquette, chickpea chutney, black onion seed, crispy, tangy popcorn, edamame beans, almond, red radish & coriander cress)


Soya Mushroom Kofta

Kadhai Tofu Simla Mirch

Masaledar Arbi (Taro Root)

Maah Chhole di Daal

Kabuli Channe da Pulao

Roti (Bread)


Badam ka halwa with raspberry sorbet and almond flake.