My instagram feed is awash with food pictures: smash burgers, juicy steaks, roasts, seafood, desserts…you name it, I’ve either made it or paid for it. A couple of weeks ago, I went off the beaten track (and in my case, it really was off the beaten track) when I turned vegan for a night. The occasion was a special supper club hosted by chef Saurav Nath and Humayn Hussain at Chakra in Kensington, celebrating the spring flavours of Indian through an entirely vegan feast. And I was here for it.
Saurav Nath has headed up the kitchens of some of the finest of Indian restaurants in the UK as well as worked alongside such revered European chefs as Pierre Koffman and Eric Chavot, and Humayun Hussain is one of the UK’s leading exponents of Indian food and restaurants, and a former food and hospitality journalist.
Now I know when the word ‘vegan’ is mooted, there is a ripple of panic. No meat and no fish? Fine. No dairy? That’s a different story. On this evening, however, none of these were missed. The menu devised was colourful, beautifully presented, bursting with rich flavours and spices, and all of it was mouthwateringly delicious. We were treated to five courses beginning with Aloo Chaat (tangy potatoes, sprouted beans, popped lotus seed, pomegranate, tamarind sauce, soya yogurt foam and red onion). I’m a sucker for any variation of chaat and will very happily fill my belly with it as a main meal. This offering was my first taste of a vegan version and it was divine. The flavours and ingredients just came together beautifully.
We then moved onto the Global Artichoke Doughnut (south Indian spice infused globe artichoke patties – like a mini doughtnut – served on sesame seed and tomato chutney, black onion seed, coriander oil, mooli and peanut salad). The chutney was intense but the combination of the artichoke and the peanut salad complimented the fieriness of it.
Leading up to the main course, we were served Beet & Broccoli Tikka (tandoori spiced, glazed beetroot and broccoli tikka, with coconut and wild garlic chutney, shimeji mushroom, golden beet, quinoa and walnut salad.) A classic take on a popular Indian dish, this was a clever offering and with a myriad of ingredients, the gamble paid off.
While the earlier courses pushed the boat out with an unconventional choice of ingredients not usually found in Indian food, the mains proved to be a homage to the more simplistic yet traditional dishes, evoking feelings of a home cooked meal made with love. This was in the form of Spring Green Kofta (spring green and soya balls cooked in Awadhi korma sauce), and an incredible mix of courgettes and spring onions in a coriander flavoured tomato sauce, with Chana Daal and rice. Finally, dessert was coconut ice cream with mango chunks.
This menu was simply outstanding. That’s not just my thoughts alone but the reaction from the other diners. The atmosphere was buzzing, and laughter and chatter filled the restaurant – this only happens when the food is good, and this vegan feast most certainly hit the right notes. It was exciting, a sight to behold and it brought the house down. It has also been an enlightening experience for me personally, and opened my mind to becoming a little more vegan whether it’s at home or dining out.
For further information on Supperclubs and dinner event held by Humayun Hussain please email at info@humayunhussain.com.
*I was an invited guest to Flavours of a Vegan Indian Spring, however all views and opinions are entirely my own.
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