Indian Supperclubs, Restaurants & Dining

22/09/2022

My Next Dinner Event:

A Modern Taste of Lahore - Sold Out!

The city of Lahore, in Pakistan, the country of my birth, is famed for its rich and varied food culture - full of robust flavours. Working with one of the UK’s finest Indian chefs Saurav Nath, he puts a modern spin on the tried and tested dishes for the dinner at a venue in Suffolk this coming Monday. Menu as below.

02/09/2022

Speaks for itself…

Celebrity chef warns that hospitality sector faces ‘terrifying and scary landscape’ as owners say they may close over Christmas

26/06/2022

Lunch Event:
The Pakistani Food Trail
Sunday 3rd July, 1pm at a restaurant venue in London’s Marylebone.
Curated by me to showcase an array of delicious dishes from the country of my birth and prepared by Lahore born chef Abbas Ahmed (ex-Painted Heron/Dishoom), this will be a relaxing, Sunday afternoon lunch to enjoy.
Fir full menu and bookings please email Humayun Hussain at [email protected].

Many thanks.

07/06/2022

BOOKINGS OPEN!

Sunday Lunch Event

The Pakistani Food Trail
A leisurely, lunchtime, gastronomic journey of Pakistani cooking with guest chef Abbas Ahmed at Lahori Church Street, Marylebone, one of the premier Pakistani restaurants in London, which has been serving flavoursome dishes from Pakistan for the past 14 years.

With a string of well-known restaurants behind him and worked alongside renowned UK based South Asian Chef Yogesh Datta for many years, Pakistani born Chef Abbas Ahmed cooks up a feast of dishes from across Pakistan for this special, one-off Sunday lunch event.

Devised & Hosted by Food & Hospitality Consultant
HUMAYUN HUSSAIN
(One of the UK’s leading exponents of Subcontinental food and restaurants)

Lahori Church Street
2-4 Gateforth St, London NW8 8EH
(Nearest station Marylebone)

Sunday 3rd July
1pm – 3.30pm
(please arrive promptly for a 1pm start)

*£30
Advance Bookings Only
(Please state if you have any dietary requirements when booking)
*Children aged 10 – 14 years will be half price
*Children aged under 10 eat free

For Bookings
Tel
Tel: 07771 295174
Email: [email protected]

Chef Abbas Ahmad
Born in Cantt, Lahore, Pakistan, with a culinary lineage of stemming from his father, who is also a chef in the UK, Ahmad arrived here in 2004 as an 18-year-old. He joined The Painted Heron of Chelsea as an apprentice under chef-patron Yogesh Datta learning the art of fine Subcontinental dining and staying for 12 years. Amongst his stellar list of London restaurant stints are Bangalore Express, Mela and Dishoom.

Humayun Hussain
A longtime former food and hospitality journalist turned consultant in the same field, Karachi-born, British Pakistani Humayun, has a high-profile and a very well-respected standing in the food and restaurant sector. He has contributed extensively in the national media and been an Inspector for the AA Restaurant Guide. He has also made various TV appearances, twice with super-chef Gordon Ramsay. In addition, Humayun has been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a food and restaurant consultancy service to clients – including opening a 150-seater, modern Asian restaurant in London for a client in late 2022 - as well as arrange various food events.

MENU

AMUSE BOUCHE
Yakhani Shorba
(Saffron infused light mutton broth)

STARTERS
Fish Taka Tak
(Tilapia finished off on a griddle with onions, tomatoes & green chillies)
Shammi Bun Kebab
(Lamb & lentil mince kebab in a bap)

MID -COURSE
Aloo Chana Chaat Tokri
(Tangy salad of potatoes & chickpeas with mint & tamarind)

MAIN COURSE
Charsi Chicken Karahi (on the bone)
(Chicken flash cooked in a wok with tomatoes, green chillies, coriander & ginger)
Quail Egg Nargisi Kofta Salan
(Quail eggs enveloped in lamb mince koftas in a rich gravy)

SIDES
Peshawari Saag
(Creamy, rich & light mustard greens with nuts)
Chikar Chole
(Chickpeas & lentils)
Golden Pilau
(With black chickpeas, fennel & ghee/clarified butter)
Nan / Roti

Dessert
Mango Rice Kheer
(Slow cooked rice pudding with fresh Pakistani Chaunsa mangoes)

22/05/2022

A Great recent vegan Supperclub dinner event!

Firstly, thank you to all visitors to this page and those who have joined. Welcome! Hope you’ll be able to come to some of my events.

In the meantime, here are some images from my most recent event:
Flavours of a Vegan Indian Spring,,with one of the UK’s finest Indian chefs Saurav Nath.

More events forthcoming - keep watching this page.

19/02/2022

With just a week to go -
A Night of Biryani Feasting is taking place on Saturday 26th February with Humayun Hussain hosting and an array of fantastic biryani courses and accompaniments being prepared by the UK-based, Taj Group trained renowned Chef Yogesh Datta doing the cooking at his restaurant in London EC3V, at 7pm.

Biryanis featured include Crab & King Prawn Biryani Banana Leaf Pocket along with Hyderabadi Dum Lamb Biryani, amongst others. For dessert there's even Rose Cardamom Phirni!
£35 (discounts apply for a group table of 4 minimum).
For full menu and bookings please email [email protected]

16/02/2022

Dear All, I thought you might like to read the write up I only discovered yesterday of my most recent Supperclub - at Christmastime last year as reviewed by one of the finest food and restaurant bloggers in London - Gary berry - The Foodaholic. In the ,eantime, I look forward to seeing you at my event on 26th Feb with Chef Yogesh Datta - A Night of Biryani Feasting. Email me for further details and bookings: [email protected]

In case you don't already know the name from my blog, Chef Saurav Nath has been on my one-to-watch-list from my first-ever visit to one of the supper clubs where he was cooking. Saurav has some great credentials, having worked at the likes of Benares and Gymkhana and each time I experience his food,...

29/01/2022

BOOKINGS NOW OPEN!

RESCHEDULED FROM TUESDAY 22nd FEBRUARY TO
SATURDAY 26th FEBRUARY

A Night of Biryani Feasting
Chef-Patron Yogesh Datta, one of the UK’s most acclaimed Indian chefs, serves up a feast of delicious regional Indian biryanis and
accompaniments for this Supperclub dinner event on a Saturday night to remember!

Devised & co-hosted by one of the UK’s leading exponents of Indian food & restaurants Humayun Hussain
@
Bangalore Express
1, Corbet Court, 3-6 Gracechurch St, Langbourn, London EC3V 0AT

Bookings
T: 07771295174
E: [email protected]

Saturday 26th February
7pm – 9.30pm

£35
(Group discount minimum 4 people.
Advanced booking only. When booking please specify any dietary requirements as advance notification is required)

Chef-Patron Yogesh Datta
Regarded as one of finest Indian chefs of his generation, Yogesh Datta carries a fine tradition of marrying traditional Indian cooking with modernity. Born in India’s northern hill station of Shimla, a hill station in northern India, Datta initially honed his skills at New Delhi’s prestigious Taj Palace Hotel, followed on by working in Geneva, Switzerland, where he learned the ropes for French cooking, before embarking as an Executive Chef for the Indian section with Sheraton Hotels in Dubai. From there, Datta came to London to head up Tabla, a modern Indian in the Docklands. Thereafter, he opened the widely acclaimed fine dining Indian restaurant The Painted Heron in 2002. Subsequently, he launched what is one of the most popular casual dining Indian restaurants in London, Bangalore Express.

Humayun Hussain
A longtime former food and hospitality journalist turned consultant in the same field, Humayun Hussain has a high-profile and a very well-respected standing in that sector. He has contributed extensively in the national media and been an Inspector for the AA Restaurant Guide. He has also made various TV appearances, twice with super-chef Gordon Ramsay. In addition, Humayun has been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a food and restaurant consultancy service to clients as well as arrange supperclubs and themed dinner events.

MENU
AMUSE BOUCHE
Avocado Bhel, Curd Rice
(Crispy puffed rice on a bed of south Indian yoghurt rice)

STARTER
Crab & King Prawn Biryani Banana Leaf Pocket
(Rice steamed with crab meat & prawns in banana leaf
Beetroot Pachadi

MID COURSE
Kofta & Corn Biryani Inside Out
(Vegetarian sweetcorn biryani inside a potato kofta ball)
Burnt Tomato & Sesame Chutney

MAIN COURSE
Persian Chicken Biryani
(A mild aromatic mother of Indian biryanis with rice, vermicelli, dry fruits & chicken)
Hyderabadi Dum Lamb Biryani
(The famed sealed pot biryani with tender lamb and unmissable flavour)
WITH
Mirchi Ka Salan
(Peanut & Green Chilli Curry)
Baigan Dalcha
(Aubergine & Lentil Broth)
Onion Raita
(Bombay Onions, Yoghurt & Roasted Cumin Seeds)
Pickle
(Indian Lemon Pickle)
Poppadums
(Roasted Poppadums with Cracked Pepper Corns)

DESSERT
Rose Cardamom Phirni
(A traditional creamy pudding made with slow cooked ground rice, rose petals & cardamom)

*ALLERGENS: please let us know if you have any allergies & ask for the allergens chart of the menu.

21/11/2021

Special Supperclub Lunch Event Announcement:
An Indian Christmas Lunch
with one of the UK's finest Indian chefs - Saurav Nath (formerly at the Michelin starred Benares & Gymkhana)
at Mango Indian, London SE1
Sunday 5th December.
£40 pp

Devised and hosted by one of the UK's leading exponents of Indian food and restaurants, Humayun Hussain, the event sees Chef Saurav utilise high quality British ingredients usually associated with Christmas meals and given them his own modern Indian signature style with a sumptuous array of dishes.. What's more is that diners will be able to purchase cocktails/mocktails from the venue's yet to be launched new cocktail menu. This will be a lunch to remember!

To view the menu and to book please visit:
https://bit.ly/3CGy23p

17/10/2021

BOOKINGS NOW OPEN:
The Great Indian Christmas Feast
Guest Chef Saurav Nath
(Formerly at the Michelin Starred Benares & Gymkhana)
Devised & Hosted
by
Humayun Hussain
(One of the UK’s leading exponents of Indian food and restaurants)

Chef Saurav Nath takes to heart the best of British ingredients associated with Christmas dinner and brings to this feast his own inimitable signature with an Indian difference!

@
Chakra Kensington
33C Holland St, Kensington, London W8 4LX
Bookings
07771295174
[email protected]

Monday 6th December
7 – 9.30pm
(Advance Bookings Only)

£35

Chef Saurav Nath
Chef Saurav Nath started his career with India’s famed Taj Hotel Group. Having become well-versed with European cooking at the Hyatt Regency in New Delhi, he graced the UK’s Indian dining scene receiving high praise as a chef at Masterchef Atul Kochhar’s Michelin-starred Benares, before being appointed by Kochhar as the Head Chef at his Colony restaurant in London’s Marylebone. Thereafter, Nath was appointed at the Michelin Starred Gymkhana, in Mayfair. He then headed up the kitchens of the acclaimed Indian street food restaurant in London’s Spitalfields, Inito. Nath has also worked on pop-up restaurants with such culinary giants as Pierre Koffman and Eric Chavot.

Humayun Hussain
A longtime former food and hospitality journalist turned consultant in the same field, Humayun has a high-profile and a very well-respected standing in the food and restaurant sector. He has contributed extensively in the national media and been an Inspector for the AA Restaurant Guide. He has also made various TV appearances, twice with super-chef Gordon Ramsay. In addition, Humayun has been a panel judge for various awards shows and events. A member of the prestigious Guild of Food Writers, Humayun continues to offer a food and restaurant consultancy service to clients as well as arrange various events and supperclubs.
MENU
Amuse Bouche
Watermelon _ Artichoke Chat
(Honey & chilli cure, watermelon, radish, Jerusalem artichoke toasted with tamarind sauce & sprinkled with crispy matchstick parsnip & sunflower seed)

Starter
Hiran Boti _Nargisi Kofta
(Chargrilled Scottish venison tikka coated with Rajasthani pickling spice, green chilli flavoured red cabbage and cranberry gel, Scottish eggs, fermented mustard & apple chutney, carrot pickle & homemade edible grass)

Fish Course
Scallop _ Pineapple
(Pan seared, Atlantic Sea scallop, celeriac puree, madras curry soil, mustard & curry leaf pineapple, and Nasturtium leaf)

Main Course
Peroo Biryani _ Lamb Pickle
(Norfolk black turkey breast cooked with a layer of Himalayan Basmati rice, sage & wild mushroom raita, lamb pickle)

Sides
Pumpkin
(Sauteed with mustard seeds & curry leaf)
Potatoes with Pomegranate
(Stir fried cumin, ginger & chilli baby potatoes with pomegranate)
Naan/Roti

Dessert
Spiced Poached Quince _ Ice Cream
(Cinnamon & star anise flavoured quince poached in a hibiscus infused syrup, vanilla ice cream, toasted pistachio & cocoa nibs crumble)