Jamavar kitchen welcomes Claude Bosi, Aggi Sverrisson, Sat Bains, Robin Gill & Judy Joo by Caterlyst | Caterlyst - https://www.caterlyst.com/
From 22 January, Samyukta Nair of Jamavar, the Michelin starred Indian restaurant on Mount Street, welcomes five renowned chefs, Claude Bosi, Aggi Sverrisson, Sat Bains, Robin Gill and Judy Joo, to go head to head and put their stamp on the kulcha, a classic Indian stuffed bread.
In light of Rohit Ghai’s departure, Jamavar will warmly welcome Surender Mohan, the restaurant group’s Culinary Director to London to work with the guest chefs, who have created their own unique filling for the kulcha, in homage to this versatile Indian staple.
Running as a weekly special on the menu throughout the month, Chef Patron of Michelin-starred Texture, Aggi Sverrisson, is first up, showcasing his take on the kulcha with a filling of goat shoulder, olive oil and skyr yoghurt dressing, topped with a rye crumb, followed by two Michelin starred Claude Bosi of Bibendum.
Kulchas in the third week are courtesy of two Michelin star holder, Sat Bains, before Robin Gill of The Dairy serves up his special of ‘nduja, pecorino and cavolo nero pesto in week four. To conclude, Judy Joo brings guests her Korean lamb flatbread, filled with pulled lamb, pickled jalapenos, shiitake mushrooms, cheese and Jinjuu’s famous kimchi, served with cooling yogurt and kimchi salsa.
The collaboration will culminate in the grand-finale on Sunday 25 February, a one-off ticketed dinner, where all of the limited edition kulchas will be served alongside a 7-course wine pairing menu, designed by Surender.
As Founding Chef of Jamavar’s first restaurant, and having been with the group since 2001, leading subsequent restaurant openings across India as part of The Leela Hotel Group, Surender’s menu celebrates Jamavar classics including Old Delhi Butter Chicken, Lamb Nihari and Jamavar Dal.
Jamavar Co-Founder Samyukta Nair said, “On behalf of the team at Jamavar London, I want to thank Rohit for his time with us. This is an exciting new chapter and we’re honoured to be working with such a great line-up of chefs to welcome Surender to London.”
Surender addded, “I look forward to embarking on my journey in London with this exciting kulcha collaboration. I love to see the kulcha, a humble accompaniment from Northern India, as the star dish, with so many variations.”
The dates are as follows: Aggi Sverrisson: w/c 22 January, Claude Bosi: w/c 29 January, Sat Bains: w/c 5 February, Robin Gill: w/c 12 February, and Judy Joo: w/c 19 February.
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