Tender pieces of lamb cooked with long grain basmati rice, aromatic spices with a hint of saffron.
Grilled and pulled chicken cooked in a rich tomato and cashewnut sauce.
Bite size pieces of chicken marinated with yogurt, onion and spices, grilled to perfection.
Urad dal fritters topped with creamy yogurt, mint coriander chutney, tamarind chutney and pomegranate. Each portion contains 4 vadas with toppings.
Served at a room temperature.
Tender pieces of paneer cooked with onion, tomato gravy with garden peas, cashewnuts and a hint of cream.
Mini crisp bread topped with potato, tangy chutneys, savoury vermicelli and pomegranate.
Mustard, cumin tempered mashed potatoes coated with chickpea flour batter and fried. A popular street food from Mumbai.
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Authentic regional Indian home style cooking.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
20+ years in cooking authentic regional Indian food. MasterChef quarter finalist-2014.
No description provided.
Events & Catering
CEO (Jun 2014-Now)
I began a cookery school based in Sutton, Surrey. We offer bespoke small event catering and private chef service or your any occasion.
Sutton, United Kingdom
Travel: 26 kms