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. There are so many amazing chefs in the UK such as Merlin Jabron Johnson, Chet Sharma , Shelly Abe and many more extremely talented chefs who also run restaurants. You can check them out at Square Meal UK

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 HumayunHussain or Chef Saurav Nath.