Friday, 20 May 2022

Vegan Supper Club with Chef Saurav Nath at Chakra Restaurant Kensington

My family and I love discovering new places for dining out. With the Covid situation now improving the options have opened to allow us to travel to London and visit our favorite restaurants. Being a vegetarian my first choice of restaurants are the ones that accommodate our dietary requirements and offer a good range of dishes not one or two, so that we can enjoy a variety of textures, tastes and flavours. 

We were recently invited to attend the Flavours of a Vegan Indian Spring supper club at Chakra Kensington hosted by Humayun Hussain one of the UK’s leading exponents of Indian food and restaurants and Chef Saurav Nath who is an extremely experienced chef who has headed up the kitchens of some of the finest of Indian restaurants in the UK as well as worked alongside such revered European chefs as Pierre Koffman and Eric Chavot.

 


We were lucky that the British weather was thankfully in our favour and we were able to dine outside under the stars. We sipped on refreshing Passion Fruit and Rose and Cardamom mocktails. 


The menu presented to us was extremely exciting, especially as a lot of thought and attention was given in choosing interesting ingredients, spices, flavours and textures. Here is the menu we sampled.

AMUSE BOUCHE

Palak & Aloo Chat

Tangy potatoes, sprouted beans, popped lotus seed, pomegranate, tamarind sauce, soya yogurt foam, red onion.


STARTER

Global Artichoke Doughnut

South Indian spiced infused globe artichoke patties, sesame seed & tomato chutney, black onion seed, coriander oil, mooli & peanut salad.

 


MID-COURSE

Beet & Broccoli Tikka

Tandoori spiced, glazed beet root & broccoli tikka, coconut & wild garlic chutney,  shimeji mushroom, golden beet, quinoa & walnut salad.

 


MAIN COURSE

Served with vegetable Yakhni Pulao

Separate grainS of rice, light and fluffy cooked to perfection with subtle flavours to compliment the curries and dhal.


Spring Green Kofta

Melt in the mouth spring green & soya ball cooked in Awadhi kormas sauce.


Tofu Hara Pyaz

Organic tofu tossed in black pepper & coriander flavoured tomato sauce with spring onions.


Dhaba Dal

Channa dal tempered with cumin & garlic.

 



Tandoori Roti


Soft tandoori roti cooked on the griddle, the perfect accompaniment to mop up the delicious curries.



Dessert

Boondi with Poached Pears and Icecream

Boondi pearls dipped in syrup served with poached pears in cinnamon syrup and creamy vanilla icecream.

 


Each and every dish was beautifully constructed, well balanced in look and flavours. I especially liked the fusion touch that Chef Saurav Nath introduced to the Indian cuisine. Using ingredients such as artichoke, beetroot, tofu and quinoa in a very unique way was welcoming and very exciting to eat.

I was a guest at the supper club and would like to Thanks Chef Saurav Nath and Humayun Hussain for inviting me to sample this gastronomical feast. My tastebuds were rocking and rolling all evening as each course arrived. All the thoughts and opinions expressed in this post are of my experience of the supper club. If you would like more details for further information on all forthcoming Supperclubs and dinner events please contact Humayun Hussain or Chef Saurav Nath.


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