Restaurant Mayfair Celebrate Diwali at Restaurant Mayfair
On Sunday 12th November, the sound of firecrackers announces the celebration of India’s brightest festival, Diwali. Kanishka, the Mayfair fine dining Indian restaurant by acclaimed chef, Atul Kochhar, is celebrating the festivities with a six-course tasting menu that showcases the diverse and distinct flavours of India’s various regions.
Available from 6th – 12th November, and inspired by Atul Kochhar’s love of traditional Indian cuisine, the tasting menu fuses traditional Indian flavours with the finest British ingredients. Priced at £95 per person, guests will delight in a selection of dishes such as Atul’s chicken tikka pie with cumin mix berry cumin; Orkney scallop with caramelised William and lime gel; coconut marinated stone bass crab with Devon crab croquette; and Anjeer paneer tikka – fig stuffed cottage paneer tikka with cavolo nero and korma. Dessert is no afterthought with the Mithai platter featuring a selection of the restaurant’s most popular sweet dishes including rasmalai with saffron poached pear; dark chocolate mousse and almond fudge.
The tasting menu is priced at £95 per person, with an optional £75 per person wine flight which includes a crisp glass of Atul Kochhar’s Blanc de Blanc NV. Dining from the restaurant’s new a la carte menu is also available throughout the week. For a more intimate affair, the restaurant’s three private dining rooms, the Maddox, Oxford and Regent rooms which seat 8, 14 and 18 respectively, are also available to be booked, providing the perfect setting for Diwali celebrations with friends and family.
Mayfair Restaurant Diwali Menu
STONE BASS & CRAB
Coconut marinated stone bass, Devon crab croquet and mappas sauce
MUSHROOM & BABY BELL PEPPER
Coconut marinated Hen- of -the woods mushroom, baby bell pepper and mappas sauce
Fennel and star anise marinated Romneys lamb cutlet, kohlrabi, cavolo nero and jus
ANJEER PANEER TIKKA (d)(g)
Fig stuffed cottage paneer tikka, kohlrabi, cavolo nero and korma
MITHAI PLATTER (n)
Rasmalai with saffron poached pear, dark chocolate mousse and almond fudge
Royal Tokaji Late Harvest, Tokaj, Hungary
PLANTAIN, KALE AND WILD RICE (g)(d)
Crispy plantain, curly kale and wild rice, sweet yoghurt, mint and tamarind
KHASTA MURG (d)(g)
Atul’s chicken tikka pie with cumin mix berry chutney
SCALLOPS & PEAR (d)
Orkney scallop, caramelised William pear and lime gel, Exmoor caviar and sunflower seeds
KATHAL & AMRANTH
Amaranth and jackfruit fruit kebab with cranberry chutney