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SupperClub – The Vegan Flavours of the Punjab

I was invited to attend the latest supperclub devised and hosted by Humayun Hussain who is one of the UK’s leading supporters of Indian food and restaurants featuring the food of Chef Saurav Nath.

Chef Saurav formerly working at the well known Michelin starred restaurants of Benares and Gymkhana brings his own modern and refined expertise to the table.

The supperclub was being held in the well known Kensington restaurant Chakra London whose own food is worth the visit.

However this meal was being cooked and styled by Chef Saurav Nath with menu ideas and inspiration coming from Humayun as well. I attended with my friend Fadia as my plus one. We were seated with a lovely visiting American woman who contributed to our evening immensely.

I think it can be difficult for any non-vegan chef to cook a whole 10 course vegan meal and this was a very interesting and challenging menu.  My favourites were the Bhutteyan da Kebab – the sweetcorn and sweet potato croquette with chickpea chutney and the Kadhai Tofu Simla Mirch – a delicious tofu in a rich tomato and spice sauce.

All of the dishes were full of interesting tastes and spice combinations to keep your palate alive and your tastebuds guessing what they were. The great thing about a supper club is getting to try a whole selection of different foods. You will not always like all of them but that’s what makes us human and adds interest to the conversation!

Amuse Bouche:

Makki ki Roti & Sarso ke Saag    

(Tandoor baked crispy maize flour bread with garlic infused green mustard leaf puree, corn kernel & grated tofu)

Starter:

Tandoori Soya Chops 

(Tandoori grilled soya chop coated in black pepper, & lemon thyme, cashew cream, mint & apple chutney, fermented mustard onion rind & fire grilled lemony green chillies) : I am not a fan of soya nor of any vegetarian or vegan trying to identify with a meat dish so I must say it was one of my least favourites.

Kulcha Course:

Amritsari Kulcha 

(Classic Amritsari kulcha & chole, refined flour dough, filled with tangy potatoes, vegan butter, onion & coriander salad & lemon): Very spicy but didn’t leave your mouth on fire just a nice lingering memory of heat.

Mid-Course:

Bhutteyan da Kebab

(Sweet corn cornel & sweet potato croquette, chickpea chutney, black onion seed, crispy, tangy popcorn, edamame beans, almond, red radish & coriander cress)

This was one of my favourites  the sweet corn was still crunchy and the sweet potato pillowy and all encased in a croquette that was delicious from first bite to the last!

Mains:

Soya Mushroom Kofta 

Kadhai Tofu Simla Mirch:  (I loved the softness of the tofu with the flavour explosion in the sauce.  I could eat a whole bowl of that with just basmati rice!)

Masaledar Arbi (Taro Root)

Kabuli Channe da Pulao 

Roti (Bread)

Dessert:

Badam ka halwa with raspberry sorbet and almond flake: the perfect end to this explosion of spices and flavours. The halwa was creamy and delicate and paired well with the sharpness and the cold of the raspberry sorbet  very palate cleansing indeed!

If you liked this post here are a few more you might like to read:-

Recipe: Fresh Summery Tomato Pasta Sauce

Recipe: Waldorf Salad Ice Cream

I was a guest at this supperclub and was not required to write a positive post. As usual all opinions and photographs are my own. No photographs may be reproduced in any manner without my written permission.