chef plans on opening his next venture, Pulperia, a modern Argentinian restaurant just a short walk from Opheem in late 2019.
Opheem
Located at the heart of Birmingham's city centre, the boldly decorated experimental restaurant is a testament to Moderm Indian food in the city where it is renowned.
Spices are ground and ingredients are pickled and fermented in house to create dishes inspired by a collection of 15th century recipes called The Ni'matnama and by the chef's mother's recipes.
According to the guide, the tasting menu "is the best way to experience the kitchen's full repertoire."
European techniques are applied to traditional Indian flavours, resulting in dishes like poached cod with sea kale and pakora, smoked hogget with kashmiri chilli, soft shell crab with caraway seed tempura and crab shami, Herdwick lamb pavé with confit shoulder, charred broccoli and bone marrow sauce and passion fruit with Manjari chocolate.
A statement by the chef on the restaurant's website says that a visit to Opheem consitutes "an insight into the inner workings of my mind.
"We’re striving to push the boundaries with Indian flavours, but with cooking techniques from all over the world, some traditional, and some very modern. At Opheem, I’ll be using the same paints as I’ve always done, to create a very different picture, on a very, very different canvas. Why? Because to evolve and adapt is what makes us human, and cooking is what sets us apart from the animals."
