Sometimes one doesn’t have to take second guesses at the kind of food served at a restaurant – the naming committee that so laboriously sits behind a desk with many crumpled sheets of paper and broken pencils trying to figure out a name for a restaurant makes sure that the message goes out loud and clear! It’s one thing when a celebrity or a chef with a dedicated supply of followers and awards opens their own restaurant, and it’s an entirely different matter when a country’s premier food critic does the same. To put a long discussion swiftly to an end, food critics should not be opening restaurants. No two ways about it.
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December 28, 2011
Punjab Grill, New Delhi
November 13, 2011
Plateau, Canary Wharf
The catering industry is, essentially, like the royal family – it’s all about who you know and how you know them, and there’s only about 1-2 degrees of separation as opposed to the rest of the world and their 6. Sometimes it so happens that one has a double dose of relationship issues. In my case, it was the D&D restaurant Plateau in Canary Wharf. Here’s the deal: About 7 years ago, I was asked by an ex-colleague and pastry chef of mine, after both of us left Ramsay Claridge’s, to come and do a trial for a funky new restaurant she had just started working for as pastry chef. This restaurant happened to be in Canary Wharf and went by the name of Plateau. I did my trial, got offered the position of demi chef de partie and had a sojourn lasting only a few months as a much more exciting adventure with Cinnamon Club unfurled in the forest of my career.
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July 2, 2011
This Hungry Chef – Mains, meat
Chilli pork, sauteed peppers, sweet potato, enoki mushrooms
Roast venison, rocket potatoes, beetroot jelly, squash puree, trompettes
Roast lamb rack, lamb baklava, spiced lentils, coriander chutney, paprika yoghurt
Rabbit loin, sweet potato, celeriac puree, red cabbage, mustard sauce
Pork belly, loin and cheek, carrot puree, mushroom compote, savoy cabbage
Ploughmans
Spiced pigeon, beetroot pearl barley, watercress, walnuts
Organic beef rump, beef fritter, onion tart, carrot puree, confit garlic, mash
Roast lamb rack, pea shrub, carrots and raisin compote
Roast grouse, grouse kebab and fritter, smoked sweetcorn puree, beetroot, lime sauce
Tamarind glazed duck breast, pumpkin puree, quinoa, mushroom pate
Grilled chicken, buckwheat and bean salad, mushroom sauce
Salad of spiced chicken, watercress and baby gem, anchovies, pine nuts, watermelon, saffron dressing
