There are some unusual pairings such as garlic almond cannoli with pistachio mawa and mixed berries. Can you describe the creative process? “We want to surprise and delight our guests but always in a way that honours the essence of Indian cuisine. The creative process starts with an exploration of local and seasonal ingredients and finding ways to integrate them with traditional Indian techniques. The garlic almond cannoli is a play on textures and flavours, bringing together sweet, savoury and nutty elements in an unexpected way. It’s about pushing boundaries while maintaining harmony on the plate.”
You won a Michelin star for Jamavar in Mayfair in record time - just ten months after it opened. What did that award mean to you? “Winning a Michelin star was never the primary goal – I was just doing what I love, cooking from the heart. But of course, it was an incredible honour and a proud moment. More than anything, it reinforced the importance of putting Indian cuisine on the global fine dining map. It also showed that Indian chefs could stand alongside the best in the world and innovate while staying true to our roots.”
How would you describe the current dining scene in London?
What is your own go-to dish on the menu?
“London’s dining scene is at its most exciting. Luxury dining is evolving and the love for Indian cuisine continues to grow and diversify. Diners are more discerning than ever, looking for authentic yet innovative experiences. It’s a great time to be a chef here, as people are willing to explore bold flavours and unique concepts.”
“My go-to dish would have to be the slow- cooked lamb shank biryani – it embodies everything I love about Indian cuisine: slow cooking, rich spices and deep flavour. As for signature dishes, the robata-grilled wild tiger prawns, imli chicken and desserts like the sous- vide pineapple and coconut with jaggery chutney have really resonated with guests.”
Abhi Sangwan
vatavaran.uk
Rohit Ghai
ONAIR Mi LL i
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