Indian food has been pushing it’s boundaries for quite some time now. With Indian Chefs opening restaurants outside our shores and impressing palates all over the world with flavours from India, it’s time the next generation of Chefs take over and create some exhilarating dishes. With this in mind, the Roseate is planning Table Stories, a series unique sit down dinner that will feature Indian Chefs from all over the world telling their stories through their dishes, to be hosted at the Roseate hotels in New Delhi and London.
I was part of the first Table Story which featured Chef Kunal Kapoor who has been a part of Masterchef India, Chef Himanshu Saini whom I had last met before he had headed off to Dubai where he opened TresInd before coming back to Mumbai where he opened TresInd Mumbai. Chef Sricharan Venkatesh whose South Indian masterpiece Nadodi is already making news in South East Asia while Chef Amninder Sandhu who recently featured in Netflix hit “The Final Table”.
Amidst a royal setting, the menu started off with Chef Saini’s Amouse Bouche which consists of an unique Ice cream in the flavour of Khandvi paired with a Gujarati crisp and a Papaya Chutney is something that had all of us awed by the simple flavours presented in an altogether different way. Next off the blocks was Chef Kunal Kapoor whose story goes back all the way to the days of his training when he was sent to Chennai to properly understand South Indian food.
From here, he curates a Chicken dish like no other. Another Chef who finds his inspiration from the Southern part of India is Chef Srirachan Venkatesh who cooks up his magic at Nadodi in Kuala Lumpur. His first creation is the Red Kari which presents Beetroot in four different forms: a sorbet, crisps, powder and even a pickle. Combined with a coconut base, it was one dish that had me falling in love with Beetroot. His next dish cooks Prawns along with a Puducherry French masala, Vadouvan. Our last Chef of the night is Amninder Sandhu who cooks up a Mutton Deomali in a typical North Eastern style from Arunachal Pradesh, smoked in Bamboo and packed with a lot of heat.
The Table Stories will feature quite a few Chefs over the next few weeks so stay tuned and do book your meal soon enough.
