Twice decorated Michelin-starred Chef Atul Kochhar announces the start of his 2017 Chef Season in which he will welcome a list of fellow chefs into the kitchens of Sindhu and Indian Essence.
Once a month diners will experience a collaborative six-course Tasting Menu created by Atul and some of the most celebrated names in the culinary world.
Each chef will present three dishes alongside Chef Kochhar’s three that will promise to delight the palate and awaken the senses of guests. For a flavour of these highly anticipated events please see the full list below.
Commenting on the specially curated season, chef Kochhar said: “I am excited to welcome such a variety of talented chefs. The mix of skill, passion and creativity is outstanding. Here are chefs who, like me, promote and encourage seasonal British ingredients as well as Indian, Italian and South Asian. It’s important for me to adapt and adopt – cultures, cuisines, ingredients, everything. To bring diverse cultures closer, this is what food is about and these chefs understand and demonstrate these same important principles. So let’s get cooking!”
Chef Season Diary
Aktar Islam of Lasan Group
21st February at Sindhu Restaurant and 22nd February at Indian Essence
Birmingham born chef Aktar Islam from the Lasan Group is renowned for his creative passion of South Asian cuisine. Winner of The Great British Menu in 2011, his influence and distinctive style using exotic flavour combinations was borne from his culture and heritage. Aktar’s passion for creating modern South Asian cuisine has ensured his meteoric rise as one of the most talented chefs in the UK.
“I’m driven by the desire to create innovative modern dishes that bring together quality local produce with the intricate flavours of the Indian subcontinent.” Aktar Islam on Twitter @aktarislam | http://www.aktarislam.co.uk
15th and 16th March (Sindhu only)
Chef Ping Coombes is a home cook who rose to fame after winning the coveted MasterChef trophy in 2014. Growing up in Ipoh in Malaysia, a city renowned for its street food and exotic Malaysian cuisine, Coombes moved to the UK in 2000 and since winning the coveted MasterChef title has created a successful career in the food industry, showcasing Malaysian food and techniques to a mass audience via special appearances, food demonstrations and her cook book Malaysia: Recipes from a Family Kitchen.
“I want to continue to learn more new skills and techniques, adapting them to East Asian cooking, and to introduce the UK to more Malaysian flavours.” Ping Coombes on Twitter @WanPingCoombes | www.pingspantry.co.uk
26th April at Sindhu Restaurant and 27th April at Indian Essence
Jane Devonshire comes from a family of cooks and her talent, skill and energy for food was demonstrated when she won the MasterChef title in 2016. From a very young age her passion for food was evident and it was this drive and determination that caught the eye of John Torode and Greg Wallace. Janes’ passion for food thrives as she continues her extraordinary culinary journey creating fuss-free recipes and delicious meals for the home cook.
“I’ve had a life-long passion for food but appearing on MasterChef meant stepping out of my comfort zone. Food is an absolutely solid and integral part of my family life, both growing up and now. It represents so much more for me than just food; it’s family and friends – the best times are always when good food, family and friends surround you.” Jane Devonshire on Twitter @janecdevonshire www.janecdevonshire.com
Dominic Chapman from The Beehive Pub & Restaurant
9th May at Sindhu Restaurant
As a self-confessed traveller at heart Dominic Chapman has a love of world cuisine, with Indian food holding particular significance. Every year the chef travels to India and spends two weeks cooking in the kitchen of an existing restaurant. Once head chef for Heston Blumenthal, Chapman has a less molecular style than his former mentor, instead serving up beautifully prepared, comforting dishes made with quality local ingredients. He won a Michelin-star at The Royal Oak in Maidenhead before becoming chef proprietor at The Beehive in White Waltham. With his love and appreciation for Indian cooking, Chapman was a natural selection to join chef Kochhar for Chef Season.
“I use traditional cooking methods to create seasonal and delicious dishes. I’m passionate about seasonal ingredients cooked simply. British ingredients where possible, but I don’t want to be restricted by them.” Dominic Chapman on Twitter @DomChapman www.thebeehivewhitewaltham.com
Cyrus Todiwala of Café Spice Namasté and Mr Todiwala’s Kitchen
11th May at Indian Essence and 29th June at Sindhu
Cyrus Todiwala is a chef, restaurateur, author and TV personality. The Bombay-born Parsee chef is recognised for his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients, as well as his hand-made line of pickles and chutneys (Mr Todiwala’s Splendidly Spicy and Deliciously Hot Pickles and Chutneys) which are food festival favourites. He is Proprietor and Executive Chef of Café Spice Namasté and Mr Todiwala’s Kitchen in London and is known for his innovative and fresh approach to Indian Cuisine.
“I always think to myself ‘How can I do something different this time?’, that’s how you can create something completing out of the ordinary. The best inspiration comes through trying new things.” Cyrus Todiwala on Twitter @ctodiwala | www.cafespice.co.uk