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New
Menu At Chutney Mary Fends Off The Winter Chill |
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One of
London's most successful Indian restaurants, Chutney Mary, celebrated
its 15th Birthday this year. Chutney Mary was launched in 1990 with
the aim of serving refined contemporary Indian food from regions
throughout India. Fifteen years on and following a complete
refurbishment in 2002, Chutney Mary continues to thrive and remains a
favourite amongst locals as well as a destination restaurant. In
March 2003 it won "Best Indian Restaurant of the Year" at
the Carlton London Restaurant Awards and in 2004, 2005 and 2006 it
has was awarded by Square Meal Guide as London's Best Contemporary
Indian Restaurant.
The restaurant
is owned by Masala World and Directors Namita Panjabi, Ranjit
Mathrani and Camellia Panjabi are also behind London's oldest
surviving restaurant, Veeraswamy and newly rated Michelin starred
Amaya. Head chef Nagarajan Rubinath trained in India under the Taj
group and ran Veeraswamy before bringing his unique cuisine to
Chutney Mary. While the curries remain loyal to classic Indian
recipes, many dishes are adapted to reflect the modern trends in
Indian food. Rubinath's use of ingredients is led by the season so
his menu changes regularly depending on the availability of fresh
produce. Starters include Tokri Chaat (potato basket filled with
street foods and chutney) and Chandini Tikka (cornfed chicken breast
tikka is made using white spices) followed by main courses such as
Wild Seabass Allepey (pan-grilled in a coconut and coriander sauce
with green tomato salsa) and Mangalore prawn curry (with chilli hot
sauce with tamarind and coconut). Desserts include Dark chocolate
fondant with orange blossom lassi.
This winter
Rubinath has devised a special Winter Warmer Menu, which he has
carefully put together to incorporate all the elements necessary to
warm the body to the core and fend off the winter chill.
Traditionally, Indian food originating from the Northern Frontier and
Kashmir is prepared with spices proven to heat the body which is
combined with the method of slow cooking. Through applying these
techniques Rubinath is able to achieve a 'Winter Warming' effect.
Dishes from this menu, which will be available until the end of March
will include lamb trotter soup, goose galouti kebab, pheasant seekh
kebab, venison casserole slow cooked with garlic, mace and cardamom
and Lamb osso bucco slow cooked with walnut and royal black cumin.
Chutney Mary's
was designed to reflect the splendor of the cuisine. A spectacular
staircase surrounded by a large Rajasthani and Moghul-style
mirror-work mural leads guests from an intimate reception and holding
area dressed in deep regal colours, into a large dining room. Flooded
with candles in specially designed Indian glass candelabras this
effectively creates a romantic ambience similar to the twinkling of a
Sheesh Mahal. Hi-tech lighting gives the effect of a moonlit
conservatory, which lies adjacent to the main dining room and is
decorated with elaborate Indian greenery. A sumptuous, thickly woven
carpet and dark wood furniture swathed in silk cushions helps to
create a luxurious yet relaxed atmosphere.
Camellia
Panjabi, Namita Panjabi and Ranjit Mathrani are well established in
the restaurant industry and have become renowned for their high
quality Indian restaurants. Namita and Ranjit acquired the newly
refurbished Veeraswamy, London's oldest surviving Indian restaurant
in 1997 and in 2001 they launched Masala Zone in Soho, a stylish mid
market restaurant which has proved immensely popular. Camellia, who
was a Board Director of the Taj Group of Hotels for over 25 years
joined them in 2001. Thereafter, a second Masala Zone in Islington
and a third at Earls Court. Most recently, in September 2004 they
launched Amaya in Knightsbridge, which has won a host of awards,
including the prestigious ITV Tio Pepe Best Restaurant of the Year
Award and in January this year it was awarded a Michelin star. In
November 2005 Camellia won Best Restaurateur of the Year 2005 at the
World Gourmet Summit annual awards in Las Vegas.
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