hosted by Humayun Hussain
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.
Longtime former food and hospitality journalist turned consultant in the same field, Humayun Hussain has a high-profile and a very well-respected standing in the food and restaurant sector. He has contributed extensively in the national media ranging from The Guardian and The Financial Times, Evening Standard and many others to being an Inspector for the AA Restaurant Guide. He has also made various TV appearances, twice with super-chef Gordon Ramsay. In addition, Humayun has been a panel judge for various awards shows and events. Humayun is regarded as one of the foremost and knowledgeable authorities on Indian food and restaurants in the UK. This has led Humayun to forge extensive working relationships with the UK’s top Indian chefs with whom he holds supperclubs and offer high-end, catering and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a 360 food and restaurant consultancy service to clients and is in the early stages of planning his own modern Indian restaurant with a projected opening in 2018.
At the Indian Christmas Feast supperclub, Saurav takes the great tradition of Christmas dinner and turns on its head with an imaginative Indian version. His spices may be of Indian origin, but otherwise, Suarav only uses quality, local British ingredients at his supperclubs, bringing freshness, depth of flavour and verve to what will now be a wonderful, festive treat!
…with a goody bag too!
Celeriac infused Darjeeling tea with celeriac pakora & mint chutney.
Peroo Malai aur Titar Kofta
Tandoori glazed turkey tikka, green chilli flavoured beet & cranberry sauce, with smoked minced patrtridge ball, carrot pickle & apple chutney.
Harra Bharra Phul Aur Sita Phal (v)
Combination of Tandoori, broccoli, cauliflower & pumpkin tikka, apple, chilli raita & flower dust.
Pan seared, Atlantic Sea scallop, madras curry soil, lemon gel, kale chutney & raddish pickle.
Chakundari Cutlet (v)
Organic British beetroot cutlet, curry soil, lemon gel, kale chutney & raddish pickle.
Do Tarike Ke Hiran Shikar
Scottish Venison curry pie, oven roasted haunch steak, wild mushroom khichadi, chestnut puree, braised red cabbage & chocolate infused peanut sauce.
Do Tarike Ke Paneer(v)
Mutter paneer pie, tandoori roasted paneer, wild mushroom khichadi, braised red cabbage& chocolate infused peanut sauce.
Brussel Sprouts & Carrot Porial
Chocolate Mousse Cake & Pumpkin Pudding
Chocolate mousse cake, cranberry, clementine compote & pumpkin pudding
Cardamom & Ginger Chai
*Please note that this is not a BYO dinner event. Drinks can be purchased from the bar.
For further information about this event please contact Humayun Hussain on 07780006797 or email email@example.com