Chef Vikram Khatri shares a hearty reci Chef Vikram Khatripe and his favourite picks that help you experience the mild flavours of Asian cuisine…reports Asian Lite News
If you’re bored of eating at your favourite restaurant or want to try some new flavours, then head to Guppy, located in the Capital’s Lodhi Market and in Mumbai.
The playful wonderland features a modern setting with a charming courtyard and bar. The chef is fiercely devoted to freshness, hygiene, technique and use light, fresh and seasonal ingredients. Most of the dishes, from mains to the condiments are made from scratch in the Guppy kitchen.
Along with being the Business head and Executive Chef, Guppy and The Poke Bar, Delhi and Hello Huppy Mumbai; Vikram Khatri is quite the ninja in the kitchen. Six years and with multiple awards, he has proven that Japanese cuisine is much more than raw seafood with an exceptionally wide selection for vegetarians and a variety of meat for non-vegetarians.
With Guppy, he explores Japan’s bold striking flavours; infusing spices, tang, and the exotic all in one bite. And at Hello Guppy, he’s given Japanese food a light-hearted touch. He shares some of his favourite dishes from the menu
Chef Vikram Khatri shares a hearty reci Chef Vikram Khatripe and his favourite picks that help you experience the mild flavours of Asian cuisine.
Mushi Dori steamed chicken
I always felt to keep one more chicken starter, which has to be non fried. So this steamed chicken has delicate flavours of Japanese herbs just melts and tastes fantastic with Miso Hollandaise.
Baked Avocado
The buttery Plump Avocado with curried vegetables paired with healthy Buckwheat noodles is the healthy munch from Guppy’s winter menu.”
Grilled Artichoke and tomato
I Am always fond of artichokes and here they are paired with dashi poached tomatoes and on the bed of Quinoa and cauliflower porridge.
Wok-fried Soft shell crab
A perfect seafood option from Winter Sea. I just thought of dedicating it to my last meal in Singapore
Black Chicken Nabe Hot Pot
The best from Guppy’s winter menu and my personal favourite. A perfect community meal where the black chicken comes from MP Kadaknath has all good nutrition and at Guppy it gets double with all winter vegetables and soul, comforting soup, all of which is packed in a cast iron pot and served on live fire stove.
Home Chef can try the following recipe
Black Chicken Nabe
Ingredients
8 cups chicken stock
1 large piece of kombu (about 3 inches)
2 Country Black Chicken ( kadak nath) deboned , Boneless leg and breast cut into thin strips( 0.5 inch approx)
2 leeks, sliced into 2-inch diamond shape pieces
1/4 small head Chinese cabbage, cut into bite-size pieces
4-6 medium shiitake mushrooms, sliced
1 medium carrot, peeled, cut into 2-inch pieces, and thinly sliced lengthwise
2 teaspoons salt/Soy (adjust to taste)
2 heads baby bok choy, cut into bite-size pieces
1 medium radish, peeled, cut into thick
7-8 tablespoon Ponzu
Method
Put the stock and kombu (if using) in a Japanese Nabe, or other cooking pot. Heat over medium-high heat. As stock start simmering, remove the kombu.
Add the chicken and simmer over medium heat for 10-12 minutes (Depending on the size and age of chicken used, large chicken requires more time).
Add salt/soy in the stock. Check and adjust
Add the cabbage, baby Pok Choy, carrots, mushrooms, radish and leaks, arranging each ingredient in a separate, neat bunch. Sprinkle the salt over the ingredients in the pot.
Cover the pot and bring the liquid to a simmer. Simmer for 6 to 8minutes. Reduce heat if stock starts to boil.
Skim off any scum from surface of liquid while the nabe is cooking. Check for doneness and add more stock if required.
Serve entire Nabe bowl on the table. Serve the ingredients together with the broth in small bowls. Ponzu sauce can be added as desired. Serve with hot steamed rice.
Throughout the festival, Chef Tawee was engaging with guests, sharing the inspiration behind his creations, and providing insights into the art of Asian cooking. This was an opportunity for food enthusiasts and connoisseurs to learn from a true master and gain a deeper appreciation for the culinary heritage of Asia….reports Asian Lite News
The Courtyard by Marriott Aravali Resortt recently had patrons go on an unforgettable culinary adventure as Huang Pan-Asian Speciality Restaurant presented “Feast from the East,” an exclusive festival featuring Chef Tawee, known for his mastery of traditional Asian cuisine. This limited-time event which took place from the 21st to the 27th of July, promised an extraordinary dining experience at Huang’s elegant venue.
Chef Tawee, a culinary maestro hailing from the heart of the East, brought with him an array of authentic dishes that showcase the rich tapestry of flavours from Asia. Chef Tawee’s dedication to tradition and innovation tantalized the taste buds. The “Feast from the East” at Huang featured an exquisite menu that celebrated the diverse culinary traditions of Asia. Chef Tawee’s handcrafted delicacies, included; Pomelo Salad, Som Tam Salad, Kai Satay and a lot more.
Throughout the festival, Chef Tawee was engaging with guests, sharing the inspiration behind his creations, and providing insights into the art of Asian cooking. This was an opportunity for food enthusiasts and connoisseurs to learn from a true master and gain a deeper appreciation for the culinary heritage of Asia.
Huang is renowned for its commitment to serving an exquisite fusion of Pan-Asian cuisine, showcasing flavours and techniques from various countries across the region. With a blend of traditional recipes and contemporary presentations, Huang promises an unparalleled dining experience that satisfies both the palate and the soul.
You can never be too old for Ice cream. Here are the best homemade ice cream recipes that you can make on your own. Every taste bud can be satisfied by a flavour found somewhere in the world. When we were little, seeing the ice cream vendor would make us jump for delight, but you know what’s worse. Recipes by Tea Culture of the World and Yusuf Gallabhaiwala, Founder & CEO, Honey All Day.
MATCHA ICE CREAM
Ingredients:
400g Full fat coconut milk
1 tbsp Corn flour
1 tbsp Matcha Powder (BUY)
85g Castor sugar
2 tbsp Agave syrup or maple syrup
45ml Coconut cream
Grated zest of 1 lime
Method:
Heat the coconut milk gently in a saucepan over a low heat.
Put 4 tbsp of the warm milk in a small bowl and mix with the corn flour and Matcha powder until smooth and lump- free.
Add sugar to the saucepan and stir over a low heat until dissolved.
Turn up the heat and as soon as it starts to boil, stir in the corn flour and Matcha mixture.
Reduce the heat and stir gently for 2-3 minutes until slightly thickened, creamy and smooth.
Remove from the heat and stir in the agave or maple syrup, coconut cream and lime zest. Set aside to cool.
Transfer to an ice cream maker or container, cover with a lid and freeze for 3-4 hours until frozen slightly and setting around the edges.
Remove from the freezer and transfer the ice cream to a food mixer or food processor and mix briefly to break up any ice crystals and make it slushy.
Return to the container, cover and freeze for a few hours or overnight until frozen. For really smooth ice cream, repeat the process again 3-4 hours later before freezing overnight.
Remove the ice cream from the freezer about 15-20 minutes before serving to soften it slightly.
Serve the scoops dusted with Matcha powder.
MATCHA AFFAGATO
Ingredients:
2 tsp of Matcha Powder
Chopped Nuts
Vanilla Ice Cream
Method:
2 tsp of Matcha whisked with 25 ml of room temperature water!
Pour Matcha onto the base of a plate or bowl and sprinkle some chopped nuts (hickory, pecans or walnuts) into the centre and top with a scoop of your favourite vanilla ice cream.
Garnish the ice cream with extra nuts.
HONEY DREAM DELIGHT ICE CREAM
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup honey
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Method:
In a medium saucepan, combine the heavy cream and whole milk. Place the pan over medium heat and heat the mixture until it begins to steam, but avoid boiling it. Remove from heat.
In a separate bowl, whisk together the honey, egg yolks, vanilla extract, and salt until well combined.
Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
Once the mixture is well combined, pour it back into the saucepan. Place the pan over low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Remove the pan from heat and allow the mixture to cool to room temperature. Once cooled, cover the pan and refrigerate for at least 4 hours or overnight.
Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container, and freeze for an additional 2-3 hours, or until it firms up.
Serve your homemade honey ice cream in bowls or cones and enjoy!
HONEY CHOCOLATE ICE CREAM
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup honey
1/4 cup unsweetened cocoa powder
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped chocolate (optional)
Method:
In a medium saucepan, combine the heavy cream, milk, sugar, honey, and cocoa powder. Place the saucepan over medium heat and whisk until the mixture is well combined and starts to steam. Remove from heat.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the yolks and prevent them from curdling.
Pour the egg mixture back into the saucepan with the remaining cream mixture. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for a few minutes, then cover and refrigerate for at least 4 hours or until chilled.
Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. If desired, add the chocolate chips or chopped chocolate during the last few minutes of churning.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.
Serve the homemade honey chocolate ice cream in bowls or cones, and enjoy!
Cheesesareus pronounced “cheeses are us” has piqued public interest and taken discerning foodies and social media by the storm since it’s inception a few years ago. An exclusive feature on the Delhi based entrepreneur extraordinaire Himani Chawla’s cheesy treats filled venture journey, by FnB columnist Riccha Grrover for Asian Lite International.
“Cheese as a food option is considered to be unhealthy, calorific and sinful, at least this is what I grew up believing.” chuckled brand owner Himani Chawla.
During her extensive travels across the globe over the years her indulgence took flight to embrace joys of tasting cheese and she developed favourites having enjoyed so many of them. Over 1800 varieties of cheese are produced all over the world. Himani started to study the processes of cheesemaking she said and “the more I learnt the more it fascinated me”, she said .
“Cheesesareus is based on the fact that non processed cheeses are infact great for many who consume these as studies show that consuming these kinds of cheeses is not only beneficial for bone health but also are a rich source of protein, vitamins A, B12, D and so on . Thus, my quest to change people’s perception around me, of the same started. I proudly started my venture with the highlight of showcasing a guilt-free cheeseboard experience.” shared Chawla.
Cheesesareus today are the capital’s market leaders in curating bespoke cheese and charcuterie boards as their specialty is that they keep in mind the Indian palate and thereby introduce relevant textured formaggi to clients. Safe to say the arty boards trend they pioneer in has caught on like wild fire at soirées and has become quite the new-age culinary rage.
The usp of the boards also is that they are said to be evocative and interactive where everyone puts together a bit of everything from the board and make their perfect lil cheese canapé for themselves based on choices for example some may like a cracker with a bit of Brie along with some caramelised onion jam and a piece of salami which a great combination of sweet and savoury or maybe a cracker with some funky blue cheese with a touch of honey to balance the strong smell of the cheese and then may also add the crunch from some walnuts which pairs well. The board has so much to experiment with, it’s like a board game where each bite is a win!
If you are also like Himani who love the idea of home get togethers with the only drawback being that you are not able to fully enjoy the company of your guests because you are always so busy playing host then Cheesesareus can come to your rescue! To them the concept of grazing tables is intrinsically appealing and the first trial was at this biz wiz’s own party at her home which turned out to be a huge success with the cheese and charcuterie board naturally attracting the spotlight, almost becoming a conversation piece while also being one of a kind way to feed a crowd in a relaxed way.
To further talk about the brand, their Grazing tables too are very popular in Delhi & NCR. It’s a very stylish yet informal way to present a variety of finger foods like wraps, fresh fruits & veggies with decadent emulsions and flavourful dips, myriad cheeses, healthy nuts the list can be endless.
While planning a grazing table is a challenge that Cheesesareus enjoy as for them as a brand the thrill of it all coming together is like a piece of art and each of their tables is a unique creation. The practical part with finger foods is that you use no plates and cutlery so minimum effort for the post party clear up too. Hence they say a win win for all!
A peak into a sample grazing menu by cheesesareus:
*Quattro formaggi truffle Vol Au vents; a signature mushroom sauce with a special four cheese blend (Swiss gruyere, truffled Gouda, cream cheese and Parmeggiano reggiano, filled in French puff pastry wells and finished with white truffle oil.
*Mediterranean feta savoury muffins; a delish Blend of mature cheddar and feta, olives , zucchini, and all flavours of the Mediterranean.
*Japanese Tomago Sandos ; Japanese egg salad sandwiches – egg salad with Japanese mayo sanwitched between melt in the mouth buns. Don’t tell us we didn’t warn you that they can be addictive!
*signature cream cheese & cracker board – whipped cream cheese and mascarpone with cranberry & pistachio gravel with mandarin zest – perfect with a Pinot griggio or a glass of chilled Prosecco .
*Chicken cigar rolls; Asian flavours but they have kept this cheesy. chicken wrapped in spring roll pastry, with a spicy gochujang cheese dipping sauce, simply outstanding!
Cheesesareus is a remarkable concept-foods brand solution for all your culinary and soirée hosting needs; great taste, impressive options, amazing style, attentive customer service, remarkable presentation, stylish packaging and spot-on flavours… what’s not to love! Give them a try and thank us later! Highly Recommended!
The festival will also feature cultural performances that highlight the unique cultural heritage of the region, such as mask dances, folk dances and unique traditional cultural performances. Visitors can also expect to see various stalls and exhibitions where they can explore, learn and purchase local souvenirs, and sample authentic local mushroom foods…reports Asian Lite News
The annual Matsutake Mushroom Festival being held from August 15-16, 2023 in the beautiful valley of Genekha, about an hour’s drive from Thimphu. Genekha district is renowned for its production of matsutake and chanterelle mushrooms, and it is alsothe starting point for the famed Dagala Thousand Lake Treks.
The two-day matsutake festival is an exciting event, which will celebrate the region’s culture, tradition and diversity of the local communities. Designed to promote awareness among the locals on the sustainable harvesting of mushrooms and to showcase/exhibit Matsutake (Tricholoma matsutake) mushrooms, other wild edible mushrooms, and local cuisines, the Genekha Matsutake Mushroom Festival promises a wide range of activities for guests. These include indigenous sports, stalls displaying various local products, a display of wild mushrooms, other non-wood products, culinary options including mushroom soup, mushroom curry, and a display of high-breed agricultural seeds.
The festival will also feature cultural performances that highlight the unique cultural heritage of the region, such as mask dances, folk dances and unique traditional cultural performances. Visitors can also expect to see various stalls and exhibitions where they can explore, learn and purchase local souvenirs, and sample authentic local mushroom foods.
Genekha Valley, located between the Thimphu-Paro highway, is a picturesque place to visit. The valley boasts of a pristine natural environment and lush greenery, captivating many nature enthusiasts. Visitors can expect to see typical Bhutanese villages, traditional Bhutanese houses, temples and experience the unique culture of the valley. There are also plenty of hikes and treks in the area, including to monasteries and some sacred Buddhist sites or guests can embark on a long and adventurous trek such as Dagala Thousand Lake Trek.
“The Matsutake Mushroom Festival in the picturesque valley of Genekha is a great opportunity for nature lovers and food enthusiasts to experience the untouched beauty of Bhutan. Enjoy the scenic views, listen to traditional music, and observe local dance and arts and crafts exhibits. We are excited to welcome visitors and locals alike, to this year’s Genekha Matsutake Mushroom Festival, to immerse themselves in the distinctive customs and culture of the Genekha Valley,” concluded Dorji Dhradhul, the Director General of the Department of Tourism.
The Falcon at Hatton is the perfect one stop destination for having a drink in the pub, enjoying some delish classic English grub including a Sunday roast with all the traditional trimmings, enjoying a special celebration meal in the Dome, trying exquisite Indian food or best of all-a comfortable staycation option where joys of all of the above can be sampled to have a relaxing time in this picturesque location. An exclusive feature by lifestyle columnist Riccha Grrover for Asian Lite International.
Award winning and highly acclaimed Chef Krishnapal Negi’s signature style, authentic Indian cuisine resplendent menu at Krishna’s restaurant in The Falcon at Hatton, is evocative of time tested recipes that he himself loved as a child growing up in the region of India’s majestic Himalayas.
Unique yet familiar dishes on the menu are a joy to try, the anecdotal menu focuses on a plethora of dishes which are vibrant with authentic flavours, aromatic with precisely balanced spices and herbs, Krishna’s menu is an introduction to authentic Indian cuisine, all served in style which is too tempting to resist and there is something for everyone including plenty of vegetarian options. The delectable food portions are generous too. The dishes and food taste transports one to a culinary journey of the senses and to the subcontinent.
Chef Negi first made his name when he launched Tangawizi in Richmond Upon Thames in 2004. Recognised at the time as ground-breaking for its innovative menus it became a regular haunt for likes of Brad Pitt and Angelina Jolie. From Tangawizi, where Negi achieved a Michelin award, he went on to work under Michelin-starred Vineet Bhatia who spotted Negi’s raw talent and harnessed it.
Until early 2022 Negi was executive chef at acclaimed London Fitzrovia restaurant ‘1947 London’ where he found full expression for his unique style eventually hailed as one of the capital’s foremost chefs by leading food critics across the UK. Stepping away from London for his next challenge, Krishna decided to explore the countryside and pursue the concept of having authentic Indian cuisine along side traditional pub classics, all under one roof. Starting with The Marquess of Exeter, The Falcon at Hatton is the newest venue to join this exciting dining concept which his flagship banner of Krishna’s at the heart of The Falcon and Hatton which has taken authentic Indian cuisine to the English countryside.
They also serve limited edition Specials of the Month. A selection of incredible dishes are available for a limited time every month and regulars and new guests have been enjoying these are word of mouth praise on how the dishes are an explosion of flavours, has been in plenty in the hood. The dishes are delightfully presented, served hot at the table by friendly staff who showcase outstanding and exemplary service which makes for an extraordinary dining experience.
You can also envoy Traditional English classics and a traditional English Roast for those looking for the quintessential English pub meal experience. The drinks variety served here is exhilarating too.
Then there is also an option to treat yourself in their Dome Dining option. Blurring the lines between indoors and out, restaurant and al fresco dining. Whether it’s a romantic date, an anniversary celebration or a night out with friends, The Falcon at Hatton offers an exclusive outdoor dining experience.
Discerning guests looking for a private dining experience under the stars, can book one of their 360 degree crystal clear domes where helpful staff will be at your service and with heating and cooling available these domes offer a comfortable environment irrespective of the weather. The domes are located on their beautiful elevated outdoor patio with palm trees. The subtle ambient lighting creates a unique experience after dark and you can make it even more distinctive by bringing your own music with you!
The Falcon at Hatton has six double and two twin en-suite rooms on offer all with delish breakfast included. All of their rooms are pet friendly. Their accommodation is situated in a separate building right next to the pub on the concourse with parking available right outside rooms, perfect for a short stay whether it’s for business or pleasure. At The Falcon at Hatton you can enjoy breakfast, lunch or dinner at your pace and at leisure.
The Falcon at Hatton is perfectly positioned to enjoy the best of Warwickshire also explore Royal Leamington Spa with its regency architecture, Stratford-upon-Avon and the many attractions of Shakespeare and his birthplace through to the wooden Tudor buildings in the town.
Great food, Great service, Great rooms, Great vibe… and more at the Falcon at Hatton awaits for your next staycation. Highly Recommended!
Yoga Bar’s Protein Bars or Dessert Bars could be a great choice when you need a quick protein boost. The assorted protein bars are made with nuts, seeds, and whole grains, providing a good mix of protein, fibre, and healthy fats…reports Asian Lite News
When you are on a diet, creating that perfect balance of taste and nutrition can be difficult. But that does not mean you should give up on your favourite snacks! Whether you are travelling, just chilling at home, or need something for a quick munch, these yummy yet healthy snacks have got you covered.
Mixed Nuts and Seeds: Go for mixed nuts and seeds for a healthy and yummy snack. They are undoubtedly delicious on their own. Nuts like almonds, walnuts, pistachios, and cashews contain healthy fats, proteins, vitamins, and minerals. You can always add some flax seeds, pumpkin seeds and sunflower to the mix or eat it separately as a snack to keep you fuller for longer.
Ragi Chips: Chips are everyone’s favourite snack, whether kids or adults. But what’s better than Ragi Chips, which are not only tasty, but also a great and healthy alternative to regular fried potato chips? They are also gluten-free and rich in nutrition, fibre and calcium. So, next time you’re looking pick up something mouth–watering to snack on, look for the Ragi Chips.
Protein Bar/Dessert Bar: Yoga Bar’s Protein Bars or Dessert Bars could be a great choice when you need a quick protein boost. The assorted protein bars are made with nuts, seeds, and whole grains, providing a good mix of protein, fibre, and healthy fats. The newly launched Yoga Bar 10gm protein bars are a great way to snack healthy and get a good dose of protein. They do not have any added sugar and come in a wide range of flavours. Meanwhile, the dessert bars are available in delicious flavours like Nutty Fudge Brownie and Chocolate Fudge Brownie, perfect for munching on. They are ideal after a workout or as a snack between meals to energise you.
Popcorn: Popcorn is rich in fibre and a classic snacking option that never disappoints. Try to pick up the regular air-popped popcorn and not the microwave popcorn since the air-popped popcorn is low in calories and rich in fibre. You can always top it up with your favourite seasonings and enjoy the delightful treat.
Roasted Makhana (Foxnuts): Makhana is a traditional, delicious Indian snack that is also packed with health benefits. Makhana is low in calories and fat, making it an ideal evening snack. Additionally, it contains essential nutrients like magnesium, potassium and phosphorus, which keep you healthy.
So, what are you waiting for? Go ahead and indulge in these guilt-free treats that strike the perfect balance between taste and nutrition.
Set in the picturesque village of Lyddington, The Marquess of Exeter is your go to Staycation option if looking for a charming country pub, a modern Indian restaurant by well known Chef Krishnapal Negi and 17 charming rooms all at once. An exclusive feature by lifestyle columnist Riccha Grrover for Asian Lite International.
They also have a beautiful meadow for al fresco drinks and dining. Their green meadow boasts of glorious views over the rolling Rutland countryside. It’s the perfect place to grab a delicious al fresco meal, or swing by for a convivial drink at sun set to watch the stars set the night sky on fire.
Built in the red limestone that characterises the whole village, on the inside The Marquess is resplendent with history and character. It is believed that there may have been a tavern on this very site since parish records began in 1563.
Guests visiting or staying here can choose from two dining options: The Bar at The Marquess for carefully-crafted classic pub fare, ales and wines or Krishna’s, a delectable new modern Indian restaurant by award-winning London chef, Krishnapal Negi.
Under new ownership since spring 2022, The Marquess welcomes one and all for new experiences in the heart of Rutland, including some decadent, authentic yet contemporary Indian cuisine in the foodiest county in the country.
Chef Krishnapal Negi’s competitively-priced Indian cuisine menu is drawn from recipes that he himself loved as a child growing up in the Indian majestic Himalayas.
Succinct and easy to navigate, the exquisite menu focuses on a variety of dishes which are vibrant with authentic flavours, aromatic with precisely balanced spices and herbs, Krishna’s menu is an introduction to authentic Indian cuisine, all served in style which is too tempting to resist and there is something for everyone including plenty of vegetarian options. The food portions are generous. The dishes and food taste is evocative of the subcontinent and transports one to a culinary journey of the senses.
Chef Negi first made his name when he launched Tangawizi in Richmond Upon Thames in 2004. Recognised at the time as ground-breaking for its innovative menus it became a regular haunt for Brad Pitt and Angelina Jolie, and it was from here that George Clooney was famously turned away for lack of an available table.
From Tangawizi, where Negi achieved a Michelin award, he went on to work under Michelin-starred Vineet Bhatia who spotted Negi’s raw talent and harnessed it. Until early 2022 Negi was executive chef at acclaimed London Fitzrovia restaurant ‘1947 London’ where he found full expression for his unique style eventually hailed as one of the capital’s foremost chefs by leading food critics across the UK. Since the summer of 2022, he is delighted to welcome discerning diners to Krishna’s at The Marquess.
The food here is of a great quality and they use local products foods. Dishes are cooked to a high standard and for those of you here for a relaxing staycation, the breakfast gets the morning to a great start with hearty options served at the table. They also serve an outstanding Sunday roast.
The staff at Marquess of Exeter are attentive, friendly, accommodating and go that extra mile to ensure every guest’s visit here is memorable in every way. Safe to say that Spectacular service is something guests agree upon here.
The rooms are spacious, cosy, well decorated, with luxe linen and with shower amenities provided too. From check in to check out they provide a seamless experience, an inclusive vibe, a relaxed and warm environment. This property also offers pet-friendly amenities, such as food and water bowls. Other facilities include Free WiFi; Free self-parking.
Set in Leicestershire countryside, The Marquess of Exeter is a historic country inn with a traditional restaurant and emblematic of Indian food, hospitality and British Indian entrepreneurship at its best in UK.
