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Goan-Spiced Feast
Punjabi-style spiced prawns are followed by Goan spatchcock poussin served with a gentle vindaloo gravy and golden potatoes. To finish, delicate rose pudding with sweet crystalised pistachios.
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The Menu
About
Cooking Instructions
Key Information
Atul Kochhar
Indian flavours, British produce
Atul’s cooking combines traditional culinary techniques with fragrant spices and ingredients from India, and the best of British produce. He earned his first Michelin star at Tamarind in 2001, then opened Benares in 2002, winning a second Michelin star in 2007. Since then Atul has gone on to open several award-winning venues including Sindhu, Hawkyns, and Indian Essence. He has appeared on TV shows including Great British Menu, Million Pound Menu and Saturday Kitchen, and has published several cookbooks.
Dishpatch
This menu contains alcohol
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