Step inside the Grade II listed Old Westminster Fire Station, and have your senses taken beyond the beaten track of Indian cuisine and into unexplored territory by the restaurant’s own travelling chef Amit Bagyal and his incredible new menu. An exclusive feature on this journey into Indian fine dining in London by FnB columnist Riccha Grrover for Asian Lite International.
A keen explorer who has seen more of India than most, Yaatra London’s Chef Amit’s intriguing new menu is inspired by his travels across the highways and byways of his home country India and beyond, giving long overdue recognition to the small pockets of lesser-known territories that rarely get their opportunity to shine.
Leave the tried-and-tested Indian dishes of London’s dining scene behind and embark on a tour of diverse dishes that divulge new flavours and traditions. From villages where ancient rituals are still embraced, to picturesque temple towns and green valley’s winding through the base of majestic mountain ranges, Chef Amit takes inspiration from all corners of India, as well as some of his other most treasured travel destinations.
Previously of Michelin-starred Benares, Chef Amit knows how to form a fantastic plate of food, but this is the first time he has had the freedom to introduce diners to the full breadth of what Indian cuisine can offer. The brand new a la carte menu follows a spice-laden roadtrip brought to life using premium ingredients. North Indian-inspired Amritsari Fish of Punjab served with mint chimichurri sits alongside Stir-fried Momos of the northeast region with garlic pak choi.
Coorg Lamb Pepper Fry with curry leaf podi and buttered pao conjures the southwestern state of Karnataka, while Togarashi Roasted Scallops bring a playful touch of Japanese influences.
Garhwal Goat Osso Bucco is the chef’s favourite dish, rooted in his own childhood in Uttarakhand, that takes you on a pilgrimage zig-zagging up the mountaintops for his grandmother’s recipe featuring the Himalayan process of hand crushing spices.
Few pilgrimages begin in a retired fire station, but this unusual setting in the heart of London’s Victoria seems a fitting departure lounge for a flavour-infused expedition that leads you through a far less familiar experience of India.
The service at this restaurant is impeccable with attention to every detail that highlights it. The food portions are generous, the plating of dishes is exquisite, the vibe overall is extraordinary meets decadent. The ambiance is simply charming and a joy for the senses.
“My ambition as a chef is to learn as much as I can and develop experience across several cuisines and culinary styles. With that I want to draw on my knowledge to create beautiful, original dishes out of simple, fresh ingredients. For Yaatra I want to bring lost regional dishes to the menu and achieve eventually achieve a Michelin star.” Chef Amit Bagyal, Executive Chef, Yaatra
About Chef Amit Bagyal
Chef Amit is a highly creative Indian chef with over 16 years of experience in the culinary industry. He is currently the Executive Chef at Yaatra in the heart of Westminster, where he specialises in modern Indian cuisine, inspired by his travels across the highways and byways of his home country and beyond. Bagyel’s menu at Yaatra gives long overdue recognition to the small pockets of lesser known territories in India, divulging new flavours and traditions. His dedication to using the freshest, highest quality ingredients has helped Yaatra become a dining destination in its own right.Signature dishes all demonstrate his adventurous and experimental flair for impeccable Indian cuisine.
Before joining Yaatra, Amit was the Head Chef of Kanishka, where he oversaw the kitchens of Kanishka Mayfair, Kanishka Kitchen Heathrow, and Mathura Restaurant. He was responsible for ensuring the high standards of fine dining, culinary skills, and food and beverage were maintained.
Amit has also held positions as the Sous Chef at Michelin-starred Benares in Mayfair from 2019-2021 where they regained their Michelin star, Head Chef of Masala Dabbas Foods from 2017-2019 and Senior Sous Chef at the Strand Palace Hotel from 2016-2017. Over the years, Amit has developed his trademark cooking style of taking tried and tested Indian dishes and giving them his own bold spin with fine-dining levels of presentation.
Limitless Luxe Noida, is a destination for luxury and extravagance. This opulent restaurant and bar, which is tucked away in the centre of Noida, guarantees an exceptional experience for everyone. Limitless Luxe Noida spares no effort to impress from its exquisitely fascinating decor to outstanding service. Feature by columnist Riccha Grrover for Asian Lite international.
At Limitless Luxe, discerning diners enter a gourmet haven. A feast for the senses, dining here is made memorable by the exquisite setting and excellent service. A symphony of flavors is delivered in every mouthful thanks to the culinary chefs’ expert creation of cuisine that incorporates both international and regional Indian flavors. Every dish is presented as a work of art, raising the bar of the eating out experience, where presentation matters along with taste.
The bar is the ideal location for anybody looking for a lively social environment. The expert mixologists satisfy every beverage need, whether you want a crisp cocktail, a good wine, or a precisely prepared concoction. For one of a kind evenings of leisure and camaraderie, the bar’s chic décor and welcoming atmosphere make the perfect setting.
Inside, modern aesthetics and classic luxury are flawlessly merged. Every nook emanates an air of richness and refinement, from the expansive foyer to the painstakingly decorated interiors. The beautiful furnishings, fine artwork, and well-chosen décor demonstrate the attention to detail, which results in an attentive, hospitable and inspirational atmosphere.
The staff at Limitless Luxe Noida are the epitome of courteous hospitality. Patrons receive the best care and consideration from the minute they arrive. The dedication to providing individualized service and going above and beyond establishes a new standard for hospitality.
At Limitless Luxe Noida, the scores of music significantly heighten the whole experience. In keeping with Luxe’s opulent environment, the playlists are carefully chosen to create a luxe atmosphere. The musical selection enhances the magic of your visit, whether it’s the calming sounds in the lobby, the energetic music in the bar, or the soft background music in the restaurant.
“Limitless Luxe Noida is a testament to our commitment to providing unparalleled luxury and indulgence. From the captivating decor to the exceptional service, we spare no effort in ensuring an extraordinary experience for everyone. Our exquisite restaurant and bar offer a gourmet haven where flavors come alive, presented as works of art. Our dedicated and courteous staff goes above and beyond to make every guest feel cherished.” said Abhimanyu Bhagat, Founder of Limitless Luxe.
Limitless Luxe Noida provides quick access to the bustling attractions and shopping areas of the city thanks to its ideal location.
As a symbol of luxury, Limitless Luxe Noida offers its visitors an experience that is unmatched. When you travel to Limitless Luxe Noida, get ready to be pampered, pleased, and mesmerized as you indulge yourself and unwind.
Overall the menu selection is eclectic, the decor is tasteful, the cuisine is varied and extraordinary; the vibe of the restaurant evokes a luxurious feel with their impeccable service. Highly Recommended!
The new family dining flagship restaurant is the brainchild of Sohaib Masood, The Master Franchisee Partner for Pepe’s Piri Piri UAE…reports Asian Lite News
Pepe’s Piri Piri, one of the UK’s fastest growing flame grilled chicken chains, opened their Family Dining Restaurant in the heart of City Walk this weekend. The new concept was the first of its kind for the brand who operate over 170 branches globally.
The newly opened flagship location is merely a stone’s throw away from the Coca Cola arena and features a modern and vibrant interior by UAE based local Italian designer Roberto Martini, who has been commissioned personally by the Master Franchisee Mr Sohaib Masood to mark this specific dining experience for the City Walk location only.
The new family dining flagship restaurant is the brainchild of Sohaib Masood, The Master Franchisee Partner for Pepe’s Piri Piri UAE.
Pepe’s Piri Piri Chicken is FLAMING HOT!!
You can pre-order for pick up or we’ll bring it to you, either way you can enjoy freshly prepared flame grilled chicken from the new #FocussedonCorbypic.twitter.com/jSuOFqLB4Q
“We are really excited about this new chapter to the Pepe’s journey and are looking forward to taking the brand to new heights. It was imperative for us to create a family atmosphere for large groups to better suit the UAE family dining expectations to retain new and existing customers with an advantage of complimentary parking on site. Families and individuals like to enjoy a meal in a relaxing environment with an aesthetic atmosphere. Also in line with His Highness Sheikh Mohammed bin Rashid Al Maktoum’s initiative to support the UAE’s economy, local family businesses, SME’s and home-grown farms and businesses, Pepe’s Piri Piri are pleased to share that we are committed to sourcing local produce and the highest quality ingredients at any given opportunity. On this occasion, we would like to take the opportunity to thank everyone who has supported us on our journey in the UAE.”
Originally founded in London in 2007, Pepe’s Piri Piri have secured their loyal brand followers through their reputation as ‘The Home of Fresh Flame-Grilled Chicken’ and have attracted celebrities like Anthony Joshua, Moeen Ali, Owais Shah to name a few who have visited the brand in the UK.
The brand has plans to launch more than 30 branches by the end of 2030 in other emirates, including the capital Abu Dhabi and Sharjah, becoming a popular and leading restaurant chain that provides healthy flamed-grilled chicken meals in the United Arab Emirates.
This extensive affair culminates in heavenly dessert options like the crunchy and warm Skillet Cookie or the fluffy pancakes or the Kahlua Panna Cotta, White Chocolate Crumb, and Basil Crackle, a dessert for the non-dessert eaters…reports Lothungbeni Humtsoe
Who doesn’t enjoy discovering new things, whether it’s clothing, skincare, or restaurants serving delectable cuisine? Allow the all-new restaurant to bring you into the heart of where the eateries were inspired this May.
The Burrow – BKC
Eat, Drink, Gather. In an upscale venue of BKC, The Burrow is a newly launched Modern European Bar & Kitchen. The restaurant sets itself apart with a pre-plated single-portion menu that introduces an all-day dining concept. Conceptualised and Founded by Chef Yashasvi Modi, along with her father, Anil Modi as the Co-Founder, the doors open to a quaint restaurant, which represents the name with stone walls and wood elements. A burrow that breaks you away from the city noise and offers solitude for a good time over drinks and food.
With an array of modern European dishes, the menu includes but is not limited to old classics of artisanal pasta, gourmet-styled tacos, and sliders among others. Each dish is carefully crafted to make the accompanying sauce/dip the star ingredient. Dip such as in-house Hot Sauce is served with Mozarella Sticks or Chicken Popcorn, both crispy and perfectly seasoned to pair with the dip. Aji Pepper Sauce is served with Birria Pulled Lamb Taco with soft taco shells and slow-cooked lamb shoulder, mozzarella, and Birria Coloccasia Tacos with soft taco shells and crunchy colocasia chips. The mains include dishes such as Grilled Fish, Orange and chilli sauce, Pomme puree which is a signature dish perfected throughout the years consisting of Red Snapper fillets, herb-flavoured orange and chilli sauce, pickled chillies and potato puree or the Spinach and Feta Pierogis, which is a delectable dish inspired by the Pierogis. Chef Yashasvi envisions the Burrow to be a casual place with good, fresh food that, if one chooses, can be eaten every day. And hence to showcase the seasonality of the produce, a weekly Chef’s Special Menu will be introduced that will shine a spotlight on the preparations made by individuals in the brigade.
This extensive affair culminates in heavenly dessert options like the crunchy and warm Skillet Cookie or the fluffy pancakes or the Kahlua Panna Cotta, White Chocolate Crumb, and Basil Crackle, a dessert for the non-dessert eaters.
Address: The Burrow, Adani Inspire, G Block BKC, Patthar Nagar, Bandra Kurla Complex, Bandra East, Mumbai, Maharashtra 400051
The Studs Sports Bar & Grill- Thane
Standing tall over 2000 sq feet area, this outlet is designed by renowned F&B and restaurant architect Kunal Mistry from Kunal and Associates. The outlet unveils a ground floor along with an added flair of the mezzanine. The interiors are a well-balanced melange of Victorian era moulding, live wedge wooden tables, pure camel leather semi chesterfield sofas at the entry along with the contemporary high stool bar chairs and tables. Taking on the spirit of sports, the 21 feet-bricked walls adorn TVs, jersey frames, and a sports merchandise shelf filled with EPL team scarfs, key chains, mugs, and football for sale on retail prices with well-balanced neon signage spread out that reflects the Charleston anecdote blue walls. The side walls also have an array of classic world-sporting iconic moment captures beautifully framed and collaged on the wall towards the mezzanine.
The menu co-curated by the dynamic duo – Chef Dhiraj Dalvi and Chef Talat Fatima is designed to cater to the diverse tastes of its clientele while being consistent with its overall theme. Whether you’re looking for finger foods, shareable platters, or innovative “fun food” concepts, there’s something for everyone. The menu draws inspiration from the world’s street food, which is universally enjoyed during sporting events or casual conversations along with comforting, home-style dishes that are sure to satisfy. And, of course, the dessert selection is not to be missed.
The finger food options feature classics from Assorted Fries and Wedges to the crowd favourite #ChickenWings available in several options like Bhut Jolokiya, Honey Chilli, Sukka, or Cajun to the eccentric Yankee Platter, an ultra sporty combination of signature dishes, available in both vegetarian and non-vegetarian options. For Pizzas lovers, the menu features options like Chicken Fajita and Spicy Cilantro Chicken with Fire #Roasted and Kasundi as vegetarian options. The main course offers meals from Malvani Chicken to Thai Curry, there is something for every palate. If you are in the spirit to get innovative you can choose some of the Chef recommendations such as the Zaitooni Paneer Tikka or the Pav bhaji Fondue, Suran Akbari, and Kala Mutton Thali. End your meal on a sweet note with the innovative Tea-tiramisu, a desi twist to the traditional tiramisu, or indulge in a Skillet Cookie topped with homemade ice cream!
Address: Unit No. 2, Ground Floor, Centrum IT Park, SG Barve Rd, opposite TMC Office, Wagle Industrial Estate, Thane West, Thane, Maharashtra 400604
forged with the vision of mapping the diverse Indian tastes worldwide, The North Indian culinary indulgence promises to deliver an unparalleled experience with a masterful menu that unites the flavours of the Indian subcontinent under a single roof. Offering a niche dining experience, the exquisite menu features signature dishes such as Truffle Essence, Cheese Kulcha, Roasted Sweet Potato Tikki Chaat, Kacchi Mirchi ka Paneer, Nksha Lobster Curry, and more. To complement the menu, the restaurant also offers a fine selection of wines and cocktails, featuring classic and innovative drinks that pair perfectly with the bold flavours of the food menu, curated by mixologist Varun Sudakar.
Borrowing Art Deco influences from the vintage era of Bombay, the restaurant reflects the city’s arresting sensing of glamour designed by NSA Architects Shruti Jalan and Neesha Alwani. Boasting an elegant and sophisticated atmosphere, the space exudes a warm aura with contemporary seating and tasteful decor.
At Babylonia, culinary art is elevated to a higher plane. With over 140 dishes on offer, the menu is a rich tapestry of flavours, ranging from classic mezze platters inspired by the Middle East to scrumptious flame-grilled meats, hand-rolled sourdough pizzas, and pasta, and wok preparations from across the oriental spectrum, each dish a masterpiece in its own right.
The cocktail menu takes inspiration from the legends of Babylonia, showcasing the bartenders’ impressive creativity and skill, with a bold and eclectic mix of flavours.
Signature cocktails like the Babylonian Fizz are both refreshing and impressive, featuring a mix of gin, fresh mango ginger juice, mango juice, and egg white, creating a creamy texture. The bar also features an extensive range of wines, draught beers, and spirits to cater to every palate.
Nestled in a quiet by-lane in Bandra, Jade & Ginger is a deli serving flavourful Asian-inspired food. Created by the makers of The Tanjore Tiffin Room, Bombay Taco Company, and more, this deli has a cosy outdoor seating area filled with plants to create a calm, vibrant, and soothing atmosphere. Whether you’re here to catch up with friends, or just to grab a quick bite, you can be assured of a quiet moment before getting back to the hustle and bustle of Bombay.
The bold pink and green colours evoke the freshness and richness of Asia. Jade is a cool and soothing stone. Ginger is filled with multiple benefits and is used in sweet and savoury food, and drinks throughout Asia. The Spicy Bangkok Mushroom is made with Water Chestnut, Holy Basil, and Pickled Veg and the Bang Bang Shrimp is made with Thai Chili Jam, Creamy Coleslaw, and Pickled Veg. The Taco offerings come in a set of three soft shell tacos; their flavours playing on your palate in a way you haven’t experienced before. Try the Spicy Chicken Karaage made with Lime mayo, kimchi slaw, and pickled mooli or the Babycorn and Mushroom Tempura made with Sriracha mayo, togarashi dust, sesame carrot slaw. Jade & Ginger also offers refreshing smoothies like Gold Coast, a tropical favourite made with pineapple, banana, and coconut juice; Green Goblin a drink that looks like the Hulk, made with avocado, mint, and honey; Refuel, as the name suggests is an energising smoothie made with berries, yogurt, and banana; and Roots is a fun smoothie made with chia seeds, pomegranate, green apple, and beetroot.
Address: Shop no 7, Rafi Mansion, 28th Rd, Gurunanak Park, Bandra West, Mumbai, Maharashtra 400050
Pa Pa Ya Malad
Strategically situated in Inorbit Mall, Pa Pa Ya is one of the many phenomenal brands from the house of Massive Restaurants. Spearheaded by Zorawar Kalra, Massive proudly tells the tale of a brand that operates trendsetting and critically acclaimed brands including Masala Library by Jiggs Kalra, Farzi Café, Swan, Bo-Tai, and Made In Punjab among others.
The brand’s design philosophy is a harmonious union of Asian style with Indian elements, delivering a dynamic & “high energy” dining experience. This extends to the new outlet interiors, designed by Sidharth Ninan. The guests are greeted by a sleek and modern space that seamlessly amalgamates traditional Asian elements with contemporary design. The décor is ingeniously nuanced and furnished using wood, lending a creative flair to the space. The walls have been meticulously hand-painted with attention to detail and a beautifully sculpted atmosphere, perfectly blending into each other and offering a unique and exquisite experience to diners.
The menu is devised by Chef De Cuisine – Rajesh Thakur, and developed over several months of research, with painstaking attention to detail, creating unique flavour profiles for each dish served. Staying true to the “Chic, Modern, and Radical” version of Asian cuisine the menu features dishes that are curated by fusing together a variety of culinary methods and cultures from all across the Asian continent. Every bite of ramen packs a wallop on the palate, thanks to the unique umami flavour that each bowl holds. Pa Pa Ya offers 21 different types of sushis’ including a section dedicated to modern sushi with the likes of a poached vegetable pickled roll and the chef-recommended layered sushi pizza. The Tapas style of food presents a unique ability for diners to enjoy a vast range of dishes in the right portion size, creating a truly sensory dining experience.
Jhelum, Bandra West
Situated in the bustling streets of Pali Hill, Bandra, Jhelum is a new addition to the restaurant scene that promises to serve authentic, fresh, and delicious North Indian cuisine. The restaurant is conceptualized and founded by Abhay Chhabra, who is also the founder of B52. Abhay’s culinary proficiency and extensive knowledge have enabled him to create an exceptional dining experience that tantalizes your taste buds with each dish.
With an intimate capacity of 30 seats, the restaurant exudes a cozy, modern, and classy ambiance. The interior design of Jhelum draws inspiration from the river’s elements, incorporating hues of pink, brown, and blue.
Taking inspiration from the Jhelum River that originates in the Himalayas and runs through Kashmir to North Punjab and Pakistan, the restaurant’s menu offers a wide range of dishes. Start off with the popular Dahi Kabab, which tantalizes your taste buds and serves as an excellent appetizer. For a smoky flavor, indulge in the perfectly grilled Paneer Sofiyani Tikka. Those who crave something spicy will enjoy the Chatpate Tandoori Aloo. Non-vegetarians can relish the creamy Malai Kabab and bold flavors of Kastoori Kabab. Mutton enthusiasts can savor the Galouti Kebab, while seafood lovers can delight in the Bhatinda Machli Tikka, a delectable fish dish.
Address: Pali Naka, Pali Hill, Bandra opposite Daniel Patissier
Yaatra is a Michelin guide listed modern Indian restaurant located in Westminster. It was serving up an array of royal offerings to their guests and patrons to celebrate the Coronation of King Charles III. From 29th April to 6th May 2023 diners enjoyed in a delish five-course feasting menu that was created by Executive Chef Amit Bagyal, a champagne reception on the morning of the Coronation and a special bottomless bellini brunch to mark the grand and historic occasion. An exclusive feature by FnB columnist Riccha Grrover for Asian Lite International.
Chef Amit designed a spectacular Coronation menu which included dishes that were inspired by the vast culinary landscape of the subcontinent. Menu highlights included sweetcorn and coconut tikki with green mango salsa, Coorg lamb pepper fry, garlic herb and butter poached chicken breast, and a chocolate and orange dessert.
To complement the unique tasting menu, guests could also enjoy two celebratory Coronation cocktails. As King Charles is partial to a martini, Yaatra had created The King Charles Martini with gin, green cardamom and lemon dry vermouth, with lemon bitters. They also created the Coronation 75 – the perfect celebratory tipple made with gin, green cardamom, lemon vermouth, lemon and sugar champagne.
On Saturday, 6th May 2023 Yaatra hosted guests to kick off the coronation festivities in style with a champagne reception and breakfast, including the likes of bacon naans, King Charles Cranagan with toasted oats, raspberries, whisky and honey cream, Masala omelet and a right Royal fry up!
Following the reception diners indulged in a lavish bottomless Bellini lunch with finger-licking dishes like Garhwal goat osso bucco, butter paneer, grilled freshwater tiger prawns and a lot more. It was an ideal way to toast to the grand occasion. There was also a live-streaming of the procession, so guests could take in all of the coronation action.
With a royal-inspired tasting menu and a range of exciting events, Yaatra hosted culinary enthusiasts as they joined in celebrating the Coronation at their esteemed Westminster location. The vibe at the restaurant was momentous, the service was exceptionally spot on and overall the fine dining experience was one of a kind.
Yaatra is located in the Old Westminster Fire Station – an iconic Grade II Edwardian building in the heart of London.
About Chef Amit Bagyal
Chef Amit (previously of the Michelin-starred Indian restaurants Benares and Kanishka) has his name now in one of london’s top Indian chefs with more than a decade and a half of experience in the culinary industry. He is currently the Executive Chef at Yaatra in the heart of Westminster, where he specialises in modern Indian cuisine, inspired by his travels across the highways and byways of his home country and beyond. Bagyel’s menu at Yaatra gives long overdue recognition to the lesser known territories in India, divulging unique flavours and culinary traditions. His dedication to using the freshest, highest quality ingredients has helped Yaatra become a dining destination in its own right. Over the years, Amit has developed his trademark cooking style of taking tried and tested Indian dishes and giving them his own bold spin with a modern flair.
Chef Sohini was born and raised in Kolkata, India and moved to the UK with her parents just before her teenage years. Cooking has been her passion for as long as she can remember. Her cuisine is shaped by her family’s immigration, her roots from East and West Bengal and all the techniques of her home cuisine. She is heavily inspired by the ingenious methods of her grandmothers and mother, by the street food culture in Kolkata and also everywhere she travels inspires her. An exclusive feature by FnB columnist Riccha Grrover for Asian Lite International.
Supperclub curator Chef Sohini Banerjee started Smoke and Lime – her supperclub brand in 2018 in London. She has taken her events to Brisbane and Kolkata too.
Sohini’s supper clubs aim to evoke a sense of home with the excitement of new flavours that connect old stories. The space and set up is for warmth, unity over food and exploring her family cooking techniques using local and seasonal produce. Her menu is vegetarian, seasonal and also creates no wastage. This means that whatever she cooks with, all of it goes into the food. The peels, the ends, the seeds and the whole lot will is used in different condiments, garnishes and incorporated into the food in order to create less of a carbon footprint.
“My hope with the supper clubs has always been to provide a comfortable space, where people are welcomed into our home to experience our food and culture, most of which is inspired by my childhood in Kolkata and being brought up as a British Indian and having the luxury to travel to so many places.” – Sohini
When her guests eat her food she aims to introduce them to lip smacking new flavours. Her supper clubs aim to evoke a sense of home with the excitement of new flavours that connect old stories to new. Her space is for exploring her family cooking techniques using local produce.
“My future aspirations is to continue to feed and make people happy. I want to evoke a sense of home, of belonging and create comfort as well as excite people with new dishes.” said Chef Sohini.
The Supperclub experience is absolutely amazing. Chef Sohini welcomes one and all with enthusiasm, she is a charming hostess and effortlessly floats between kitchen, conversations, anecdotes and serving up delectable fare. The food is incredible, full of unique and familiar flavours both and certainly has her unique touch and a story to tell. The supperclub runs very smoothly and well from the point of menu being shared in advance to descriptions of dishes on the day which is informative.
The supperclub also provides an opportunity to meet new food enthusiasts and chat with the other guests and hosts over delish grub. The atmosphere and vibe at the Supperclub event is vibrant. Every course served is delicious, inventive and overall a Supperclub experience with Smoke and Lime is a feast of flavours, Chef Sohini’s hospitality is exceptional. Highly Recommended!
MyMeals is all about delectable dishes that are made fresh from an Indian kitchen in London. Meet chef and mompreneur Mamta Satija and read about her food venture that’s satiating taste buds of homestyle and street style Indian food lovers across london city, writes FnB columnist Riccha Grrover for Asian Lite International newspaper.
London based chefpreneur Mamta Sharma originally hails from Delhi. She reminisces that while she was living in Delhi she “ate North Indian food from every corner of Delhi. I started cooking when I was around 14 when my mom enrolled me for a course in making jams and pickles at home. Something very special happened for me when I saw mixing of some ingredients, seeing how that could change all the flavours. I then started cooking with my mom and took naturally to it, I recall I made Paneer Pulao as my first dish and that too in a Karahi not a cooker so that felt unique at the time. Every body was impressed how I made rice in karahi with no experience as a young teenager and for a while after that whoever I went to meet my family members used to ask me on special request to make that Pulao…and then there was no looking back!’
Gradually over time Mamta started mixing influences and ingredients of different regions to make something unique and create a regional dish with her signature twist. She tried eats like besan ka chilla toast, green garlic and guava chutney and her cooking passion had bigger plans little did she know at the time.
Mamta’s journey to becoming a chef with a food and catering business started when she came to UK and started craving authentic Indian food a lot, also her love for cooking was at its peak and then Mamta started making all of it at home here including street foods like Aloo tikki chaat,Dahi bhalla,Golgappas,Papri chaat,Samoasas and momos.
One fine day her husband encouraged her to take her skills and passion one step further and start her own catering company. Mamta said that “he felt that I can use my knowledge about cooking in a way that could be useful to me in my business.” She went on to say that “My mom and dad both are really good cooks so I learnt all my Punjabi style cooking from them and felt I could offer that real home taste of preservative free fresh food to fellow foodies in london.”
Mamta had started her company believing in her passion and as she is a self proclaimed foodie so that encourages her to try new versions of Indian dishes by blending some authentic and some modern elements.
Mamta said that she believes that “as a chef I am ambitious and I want to keep growing with renewed goals in mind. I like to keep myself up to date with new dishes and new culinary technologies and that’s how MyMeal company was created, with that ethos.”
Some of the highlights of Mamta’s many menu offerings are Aloo tikki chaat, Dahi bhalla, Samosas, Rajma masala, Paneer Makhani, Punjabi Choley, Sarson ka Saag, Chilly Paneer Dal Makahni, Chicken Curry, Chicken Biryani to name a few. They do caterings for events, parties, office events and home gatherings over festivities. When you place an order with chef Mamta she and her support team make sure they note down everything regarding any dietary requirements. Recently they did catering for school event for quiz night serving food for 100 people. Mamta said that “we pride ourselves as being few selected companies who can gurantee that the food served will be always fresh and made with fresh British and indian ingredients according to your taste.”
MyMeals is planning to start live chaat corners at community event soon. Mamta also has on top of her wish list to one day have a central london eatery of her own. But always serving up fresh food, never frozen. MyMeals started off as an initiative to change the perception of Indian cuisine beyond curries and Mamta says and she will ensure she does her bit to showcase the diversity of foods from the subcontinent.
Mamta said that her cooking is a fusion of modern style and authentic flavours, it’s all about healthy take on recipes which have been passed on through generations in her family.
MyMeals dishes look good, taste good, evokes nostalgia of India in every bite, the dishes are packaged well and delivery is arranged meticulously. Highly Recommended.
Mamta signed off and said conclusively that , “For me, cooking is a creative art form. It’s like the blessings you can provide for family and friends. Providing a fresh, nutritious and flavourful meal not only brings joy and smiling faces, but also ensures long term health benefits.”
Chalo means come and Jamva means to eat, Chalo Jamva is a way to call someone or to nudge them to come and eat. The Chalo Jamva latest Supperclub with Gujrati fare was an evening of Spring-time feasting writes FnB columnist Riccha Grrover for Asian Lite International
Born out of the idea to share the dishes chef Punam has enjoyed since childhood but rarely found at an eatery in London, Khao Suppers was set up by her to present a range of dining experiences.
The roots of Khao Suppers lies in the story of its founder, Punam Vaja. A born and raised East Londoner, growing up with strong Gujarati influences is what drives the core of the dishes we serve. As well as the food, what made a lasting impression was the hospitality shown to every guest who came to visit the Vaja home. Each visitor is spoilt with cups of chai, sweetmeats or savoury snacks. Her Grandma was particularly skilled in her hosting abilities and always made sure no one left without a full belly and hearty smiles!
The cooking style at each Khao supper club is a combination of recipes and dishes passed on from Punam’s mum and dad. Her mum shared the traditional dishes that give that feeling of home, as well as her upbringing in Mumbai adding flavours of street-food yumminess. Her Dad, on the other hand, shared a much more care-free, exploratory approach, always using his instincts when it came to spice and balance in flavour.
Thus, Khao Suppers was born, infusing the lessons passed on from decades of traditional dishes, served with a new flair and a big smile!
The founder of Khao Suppers shares the moment that started her journey into supper clubs, how influences from her childhood inspired her to share the dishes and flavours she grew up eating and her love for simply connecting over good food and great company!
The recent supper club on 22.04.2023 had a vegetarian four course menu of the following
TO START
Potato and coriander seed bites with crispy tapioca pearls
Sprouted mung salad
SECOND COURSE
Thepla with fresh fenugreek & chickpea flour with two Shaak
Methi pickle oil & yoghurt
THIRD COURSE
Gujarati Kaadhi with
carrot & pea rice & crispy leeks
DESSERT
Khao Masala Chai cake with chocolate ganache, chai syrup, raspberries & ginger
Each course was bursting with flavours, served with a side of anecdotes and the presentation was charming as was the taste, lined with authenticity. Sharing her love of food and community, through intimate dining experiences is what this brand of supperclub stands for.
The well designed and decorated dinner table evoking nostalgia with thumbs up recycled bottle as flower vase was laid out with delicious homemade dishes, with food lovers gathered around to enjoy the culinary moments together. A shared meal at these Supperclubs builds connection and meeting new people who connect through their love of love and shared stories is a bonus as well.
“My vision for the future of Khao Suppers is to create an increased awareness and love for Gujarati food in a way that people have come to love Indian cuisine. I would love people to become familiar with the humble flavours and dishes that I love, filling a niche in the food industry for delicious wholesome Gujarati food.” Punam Vaja
Anoothi Vishal and Camellia Panjabi explore the culinary ties between India and the UK at Veerawamy, the oldest Indian restaurant in London. An exclusive feature by Asian Lite International.
Anoothi Vishal, one of India’s well-known culinary historians and authors, and Camellia Panjabi, author and restaurateur, recently created a unique experience to explore the culinary interaction between Britain and India over the last 250 years, that has reshaped modern Indian as well as the UK gastronomy on the anvil of King Charles III coronation in May.
The invite-only exclusive curated experience was held at Veeraswamy, the oldest Indian restaurant in the UK in partnership with Glenmorangie single malt Scotch whisky.
Ms Vishal talked about the importance of 200 years in the Indian subcontinent, between the 1750s and the 1940s, and discussed the significance of Britain’s presence in India which had altered tastes, trends and even the idea of Indian food.
“The English presence and European ingredients and influences entwined with the ancient Indian and Mughal cultures of the subcontinent to give us distinctive dishes that we still associated with the Raj, and which are a part of Indian gastronomy even today”, she says.
With the shift in the political power from Old Delhi to regional rich centres like Avadh and Hyderabad, and then to Calcutta, the mingling of cultures and often a clash of civilisations produced an array of arresting flavours. Some of the dishes that come out of the complicated and close relations between India and the UK are Scotch Egg, a refashioned NARGISI Kofte, fish molee, Madras curry powder and finally butter chicken and tikka masala, commonly refer to as curry or ‘Indian food.’
Speaking about ‘Curry’ Ms Vishal said, “Curry, one of the staple and beloved dishes in modern Britain, is the colonial gaze on Indian cuisine that has reduced the complexity of Indian spicing.”
Camellia Panjabi discussed the major changes that have taken place in the cuisine of both countries in the last 75 years after the departure of the British from India. Despite experiencing an amazing growth in India, some of the international hotel chains and stand-alone restaurants in India are not nurturing Indian cuisines mostly featuring the same 20 traditional Indian food items found all over the world. However, some Indian restaurants in Britain are taking Indian food to a fine dining level through the best of India’s culinary talents, who have been leaving India’s shores for a long time.
“Some of the most innovative Indian restaurants are now found besides London in other international cities, like Bangkok, Singapore, and the United States, as this young talent find quicker acceptance of innovative Indian food outside of India”, said Panjabi.
The interaction between India and Britain was not limited to just food as a robust exchange has taken place in the drinking traditions between the two countries as well. Arack, a generic word for locally distilled alcohol in India, became pretty fashionable in aristocratic Regency circles: The Regent’s punch (punch referring to panch or five in Hindi, the number of ingredients used) being a hearty concoction of gentlemen, combining this heady Indies alcohol with citrus, tea, spices and pink champagne. In return, a fashion for Scotch caught on in princely India by the Victorian age.
Ipsita Das, Managing Director, Moet Hennessy India said, “”Luxury today is not just limited to the product, it is the holistic experience offered by a brand that truly distinguishes it in the market. India is predominantly a brown spirit loving country with a large blended scotch whisky consumption and has witnessed a significant skew towards single malt consumption. There has been a large shift towards premiumization over the last couple of years, owing to the age of the pandemic. Consumers are now shifting towards our luxury and extra matured expressions making way for elevated moments of consumption.”
About Maharaja Highball and Glenmorangie Punch
India has just become the world’s biggest market for whisky but its association with Scotch has been a very long one. Scotch gained favour amongst the English aristocracy when it became the drink of choice for Queen Victoria. The Indian princely states under the Raj in the 19th century became connoisseurs, importing from distilleries, including Glenmorangie’s.
About Anoothi Vishal
Anoothi Vishal is the acclaimed author of “Business On A Platter: What Makes Restaurants Sizzle or Fizzle Out”, and “Mrs LC’s Table: Stories about Kayasth Food and Culture”. Ms Vishal founded the Great Delhi Pop-up in 2012, an umbrella under which she works to put together unique and immersive food experiences centred around lesser-known cuisines, food cultures and local ingredients for diverse audiences. She has curated several historically-researched culinary experiences, working with top chefs in the country at leading hotels and restaurants pan India, as well as in London, and Milan.
About Veeraswamy
Situated in a prime location off London’s Regent Street, Veeraswamy has been offering the finest Indian cuisine since 1926. It is the oldest Indian restaurant in the UK, serving classical Indian food attuned to 21st-century tastes.
At Olly, your neighbourhood cafe by AD Singh’s Olive Group, you are covered, all day every day. Start your day with your morning brew and breakfast. Spend some ‘you’ time with a good book or just doodling away. Have that lunch meeting with an early evening of drinks with your favourite people. End with a family dinner of tasty food & cocktails. A feature by Riccha Grrover for Asian Lite International.
“We’ve spent over a year working on creating Olly, Olive’s all day cafe. It’s young, fresh, delicious and brings a vibe with a menu that’s inspired by Australian cafes.” shares AD Singh, MD, Olive Group of restaurants.
Olly is warm and welcoming, inviting you to become a part of the community and a friend for life. It makes life convenient by providing options like Grab and Go: a take away of mouthwatering sweet and savoury treats; or you can choose to Grab and Stay. The space is accessible and easy, and the music is buzzy.
Freshly brewed coffee, bespoke drinks, free-flowing wine, artisanal cocktails that are free of synthetic ingredients, house-made cold-pressed juices, spritzers, and an Aussie-cafe-style menu of the greatest hits are just a few of Olly’s everyday elements. The no-frills menu features a variety of tasty and healthy options.
Everything is made in-house, from scratch in the kitchen helmed by Chef Jyotika Malik and her team of chefs. Think eggs all day, superfood salads, hand-rolled pizzas, small plates and large, grains + greens, and homemade desserts – all with a focus on seasonality and freshness. Olly has a menu that crosses culinary boundaries. Also, clean eating gets its importance here, as most of the dishes are made of whole grains, healthy fats and superfoods, devoid of any processed items.
Chef Jyotika Malik
“The idea was to create a menu that allows guests to find their own palate. We wanted to create a light feel to the menu that encourages discovery,” adds Chef Jyotika Malik.
Chef Jyotika Malik, a graduate from Le Cordon Bleu, London and with an incredible experience of working for Marco Pierre White at his Michelin star restaurant Mirabelle, and at The Dorchester Hotel in London lends her inimitable touch to the artfully curated menu.
Bruschetta
Olly is like a minimalistic canvas, with splashes of colour which reflects in the floor tiles, the yellow-green wall, indoor plants & wall paintings. A key part of Olly’s daily life revolves around a sense of community, where friendships are born, memories are made and casual business is done. At Olly, there’s constant excitement and engagement, making Olly a networking hub. Being environmentally conscious and a proponent of nature, Olly is a big supporter of reduce, reuse and recycle too.
A café menu of the greatest hits, freshly brewed coffee, house-made cold-pressed juices , are just a few of Olly’s everyday elements. Bespoke drinks, artisanal cocktails completely devoid of synthetic ingredients, spritzers and cold brews are some of the artisanal drinks you can sip on, at Olly.
With a focus on freshness and seasonality, everything at Olly is made fresh and in house from scratch including superfood salads, hand-rolled pizzas and pastas, small plates and large, hearty bowls, grains + greens, juicy sandwiches and burgers and homemade desserts!
Chunky Avo
The music at Olly is eclectic and fun. The gorgeous terrace is deliciously cool with live music every Monday, Tuesday & Friday evening. The vibe is charming, service is superb and menu offerings are to write home about- Highly Recommended!
