Restaurant Mayfair Vegetarian Meal Kit Cook with Atul Kochhar

Posted on 22/01/2021

Sample menu only, view current menus.

Exploring & Creating New Taste Worlds With The Kanishka Meal Kit.

Restaurant Mayfair Vegetarian Meal Kit

Sundried Tomatoes Uttapam (v)
IN THE BOX
· Sundried tomatoes and goat cheese mix
· Uttapam: Ready to serve
SERVING
Make quenelles of sundried tomatoes, mix with teaspoon and put on the top of uttapam and serve.

Porcini Pate and Grapes Tartlet (v) (d) (g)
IN THE BOX
· Porcini mushrooms pate
· Grapes: Macerated with spices
· Tartlets
SERVING
· Fill tartlets with pate.
· Put 2–3 grapes on top and serve.

Steamed Lentil and Beetroot Cake (v) (g)
IN THE BOX
· Steamed lentil cake
· Beetroot caviar
SERVING
Arrange caviar on the top of lentil cake and serve.

Baked Portobello, Wild Mushrooms, Truffle, Curry Mushroom Veloute (v) (d)
IN THE BOX
· Baked Portobello mushrooms
· Wild mushrooms
· Sliced black truffle
· Curry mushroom veloute
SERVING
· Preheat oven at 180° Celsius. Line the baking tray with better paper aluminum foil, put a cube of butter on top of each Portobello mushroom and bake for 5–7 minutes.
· At the same time melt 4–5 cubes of butter in a pan on full heat and toss mushrooms until soft. Season with salt and pepper.
· Meanwhile reheat mushroom veloute.
· Arrange everything on a plate and serve hot.

Garlic Roasted Cauliflower, Cauliflower Piccalilli, Aubergine, Coconut Tenga Sauce (v)
IN THE BOX
· Roasted cauliflower
· Cauliflower piccalilli
· Baked aubergine
· Coconut tenga sauce
SERVING
· Preheat the oven at 180° Celsius.
· Line the baking tray with butter paper/aluminum foil and roast cauliflower and aubergine for 4–5 minutes.
· Meanwhile reheat sauce in a saucepan.
· Plate it up and serve hot.

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