KEBAB & ROTI …but not as we know it!

Supperclubs & Popups | Indian | NOT BYOB | Pop Up | Restaurant Special Menu

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hosted by Humayun Hussain

Event Photo

 

Chef Saurav Nath’s CV reads like an illustrious list of the Indian restaurant scene. He started his career with India’s famed Taj hotel group and having become well-versed with European cooking at the Hyatt Regency in New Delhi, Nath’s subsequent work on the UK’s Indian restaurant sector has always been ascending.

 

From the likes of the three AA Rosette winning Three Monkeys, Nath received further praise for his cooking as a chef at Masterchef Atul Kocchar’s Michelin-starred Benares, before being appointed by Kocchar as the Head Chef at his Colony restaurant in London’s fashionable Marylebone. Thereafter, Nath was a chef at arguably London’s finest Indian restaurant, the Michelin-starred Gymkhana, in Mayfair. More recently, Nath headed the kitchens of the acclaimed Indian street food restaurant in London’s Spitalfields, Inito.

 

Currently, he is the Head Chef of the modern Indian restaurant Tapasya @ Marina in Hull. Nath has also held many other posts as an award-winning Head Chef, cooked around the world – from Europe to the Emirates and the Far East, including for the Sultan of Brunei, as well as worked on pop-up restaurants with such iconic, culinary giants as Pierre Koffman and Eric Chavot.

 

At the Kebab & Roti…but not as we know it supperclub, Saurav displays his considerable skills with the age old partnership of kebabs and roti (bread) from the Indian subcontinent but not in the way you’d expect!

 

Kheera Jal Jeera (Cucumber & Cumin Water)

 MENU

 

Aperitif

Amuse Bouche

Taste of Nature

Hare Mutter ka Shorba

Cumin flavour green pea soup, mushroom & truffle kulcha, tangy potatoes kebab, & Mint chutney  

 

Starters

Taste of Air (Birds)

Galouti Kebab & Tikka

Melt-in-the-mouth wood pigeon galouti kebab, hen eggs white, green apple gel, onion pickle, fennel flavour chicken tikka on smoked white cabbage leaf, fennel & sesame seed chutney & crispy chooridar roti.

Wine Match: Feudo Arancio Grillo Sicilia Doc, Italy

Vegetarian Option

Melt-in-the-mouth red kidney beans galouti kebab, green apple gel, onion pickle, fennel flavour sweet potatoes tikka, fennel & sesame seed chutney & crispy chooridar roti.

Wine Match: Feudo Arancio Grillo Sicilia Doc, Italy

 

Fish Course

Taste of Sea

Sarso Wali Machali TIkka

Tandoori grilled coley fish with kasundi mustard, Coram seed & yellow chilli powder, beet & horseradish gel, wild garlic & green plum chutney, pearled barley salad & Chennai roti.

Wine Match: Pierre Vessigaud Vigneron Cru de Bourgogne Pouilly-Fuissse, France

Vegetarian option

Tandoori grilled red capsicum & courgette with kasundi mustard & yellow chilli powder, beet & horseradish gel, wild garlic & green plum chutney, pearled barley salad & Chennai roti.

Wine Match: Pierre Vessigaud Vigneron Cru de Bourgogne Pouilly-Fuissse, France

 

Mouth Freshener

Curry leaf infused tomato water

 

Main Course

Taste of Land

Barrah kebab _ Railway Lamb curry

Tandoori cooked lamb shank with Awadhi spiced, tandoori broccoli, British raj colonial-era style of lamb curry, curry foam, spinach puree & mixed breads (misi roti & nan bread).

Wine Match: Chateau Cassagne – Boutet Blaye Cotes de Bordeaux, France

Vegetable Option

Tandoori cooked cottage cheese with Awadhi spiced, tandoori broccoli, old Delhi style of Shahi paneer, curry foam, spinach puree & mixed breads (misi roti & nan bread).

Wine Match: Chateau Cassagne – Boutet Blaye Cotes de Bordeaux, France

 

Side

Dal Saat Salam

Mixed lentils tempering with seven way spice tempering.

 

Dessert

Taste of Sweet

Texture of summer fruits & shahi tukra

Clay oven smoked three types of melon, pineapple, summer berry, chocolate soil & bread pudding.

 

Taste of Yorkshire tea

Yorkshire tea with Indian Ayurveda herbal.

 

 

*Please note that this is not a BYO dinner event. Drinks can be purchased from the bar.

 

Have a query about this event? Contact Humayun Hussain

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