of Kensington specialises in. A typical Awadhi recipe is Nihari, a beef or lamb with bone marrow stew traditionally cooked for six to eight hours.
Hyderabad is the focus of the penultimate menu, with local specialities such as Biryani and Maghaz Masala.
The journey of flavour reaches its final destination with a menu from Mumbai, India’s bustling metropolis famed for its street food culture. This menu will feature Bhel puri, the most commonly sold chaat (snack) on the streets of Mumbai.
Peter Joseph, head chef of Tamarind, said: “Every bhel walla (snack shop) will have its own matchless blend and a considerable 7pm fan following. While the ingredients - puffed rice, papadi (small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney -remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.”
Tamarind of Mayfair has devised the Indian Journey series to reflect and embrace the vast wealth of flavours, ingredients and techniques employed in cuisines across the nation. These monthly specials aim to please loyal customers with added variety, whilst also attracting new diners through the interest in the diversity of Indian cuisine growing amongst the London food scene.
