Rating: 10.0
hosted by Humayun Hussain
The Former Executive Chef of the Michelin-Starred Benares Restaurant Sameer Taneja, Hosts the ‘Classics with a Twist’ Supperclub at The Sun & 13 Cantons, Soho , London W1F 9NG
Saturday 23rd January 2016
1pm
£35
Sameer Taneja, until recently the Executive Chef of the Michelin-starred restaurant Benares, in Mayfair, will be hosting a supperclub at The Sun & 13 Cantons, Soho, on Saturday 23rd January 2016.
Taneja – ‘the Epicurean Chef’ - is one of the most talented and idiosyncratic Indian chefs of his generation, mastering finely crafted, technically astute, Michelin-level Indian cooking matched by superior British ingredients. Currently, he’s developing his first restaurant project with former food and hospitality journalist-turned-consultant, Humayun Hussain.
The ‘Classics with a Twist’ supperclub lunch menu takes some of the best known dishes from the Indian repertoire and turns them into a uniquely uplifting and innovative gastronomic experience. Diners are in for a palate tingling adventure!
Reflecting his highly informed culinary knowledge, Taneja’s supperclub follows in the footsteps of a career which extends far beyond Indian cooking. Born in Delhi, he initially honed his skills in the kitchens of India’s famed Oberoi Rajvilas hotel in Jaipur, before arriving in the UK to work alongside Chef Pascal Proyart at London’s One-O-One restaurant for six years. Taneja then moved on to work for Michel and Alain Roux at the legendary Waterside Inn, before joining Brasserie Joel, and then Koffman’s, subsequently. He was appointed the Executive Chef of Benares in 2012.
Menu
Welcome Drink:
MASALA CHAACH ‘spiced buttermilk sherbet’
STREET SNACKS
Kale & Shallot Fritters
Pau Bhaji ‘Fondue’ English Blue Cheese
Figs & Quince Pakora Popadoms
Chutney & Achar
SCALLOP - CURRY Hand dived Scottish Scallops, Mustard & Curry Leaf Vermicelli, San Marzano Tomato Chutney, Beetroot with Beetroot Chips.
Vegetarian Option:
SOYA BEAN - CURRY Masala Soya Chunks & Edamame Croquette, Mustard & Curry Leaf Vermicelli, San Marzano Tomato Chutney, Beetroot with Beetroot Chips.
PARENDA MEIN PARENDA Tandoori Spiced Squab Pigeon Stuffed Norfolk Chicken Supreme, Organic Egg Biryani, Natural Juices. Accompanied With Tawa Paratha, 24 Hour Cooked Buttered Black Lentils & Mint Raita.
Vegetarian Option:
PANEER MUSSALLAM Tandoori Spiced Home Churned Cottage Cheese, Organic Vegetable Biryani, Natural Juices, with Tawa Paratha, 24 Hour Cooked Buttered Black Lentils & Mint Raita.
Dessert
MITHAI WALA Rasmalai & Valrhona Jivara Chocolate Torte, Fruits & Nuts.
HI CHAI ‘en – surprise’ Experience Hot & Cold Lemon Tea.
Any queries regarding the event or the menu please email info@humayun hussain.com
