insideKENT Magazine Issue 34 - January 2015 | Page 37

FOOD+DRINK WIN A DINNER FOR TWO AT indian essence Atul Kochhar’s Petts Wood restaurant, Indian Essence, has recently been awarded a coveted Bib Gourmand by the Michelin inspectors, and to celebrate it has teamed up with insideKENT to offer one lucky reader the chance to win a dinner for two at the prized venue. Atul Kochhar So what tickled Michelin’s fancy at Indian Essence? Quite simply, it serves up the very best of traditional Indian cuisine. In Michelin-star chef, Atul’s, legendary groundbreaking style, its extensive menu boasts a huge variety of everevolving regional dishes, which are prepared using the finest ingredients, with seasonal and local wherever possible. This unique signature style is informed by Atul’s love of British produce, combined with his heritage. The result? Innovative, modern Indian cuisine with a truly authentic essence. From the subtle spicing of dishes such as Lamb Taar Korma to the deliciously distinctive delights of specialties like Meen Mappas, there is plenty to excite both adventurous diners looking for something new, as well as satisfy those with a more traditional palate. In addition to the broad à la carte menu—which features a wide choice of appetisers, mains, desserts, and sides—there is also a tempting tasting menu and a great value set lunch menu. Demonstrating exactly why the restaurant won the Bib Gourmand is the Indian Essence Midweek Dining Offer; diners can enjoy two courses for £20.95 or three courses for £24.95 from Sunday to Thursday evenings, 6pm10.45pm. The dishes on the Midweek Dining Offer are selected from the à la carte menu, and as these include some of the most popular dishes with diners, it certainly makes for an affordable dining experience. Moderately priced, deliciously authentic and innovative cuisine from the first Indian chef ever to win a Michelin star in a welcoming local restaurant, it is little wonder that Indian Essence has received the nod from the one-and-only Michelin man himself. It looks like this eatery won’t be Petts Wood’s best kept secret for long… Indian Essence 176-178 Petts Wood Road Petts Wood BR5 1LG 01689 838 700 www.indianessence.co.uk Recipe from Atul Kochhar To garnish • Finely chopped coriander and mint leaves • 1 green chilli, finely chopped • 1 teaspoon finely chopped fresh ginger • Finely chopped coriander and mint leaves • 1 green chilli, finely chopped • 1 teaspoon finely chopped fresh ginger SEAFOOD KORMA Serves 4 Ingredients • 4 tablespoons vegetable oil • 2 cloves • 2 green cardamom pods • 3 tablespoons ground almonds • 3 tablespoons onion masala gravy • 1/2 teaspoon ground cumin • 1/2 teaspoon ground coriander • 1/4 teaspoon red chilli powder • 150ml coconut milk • 150ml single cream • 2 tablespoons butter • 8 king-sized scallops, coral removed • 80g squid rings • 8 large raw prawns, peeled (tails left on), cleaned and deveined • 8 green lip mussels • Salt and black pepper 37 WIN To be in with a chance of winning a dinner for two at Indian Essence, enter your details online at www.insidekentmagazine.co.uk/win by Friday 30th January. Terms and Conditions The prize is to be redeemed between Tuesdays and Thursdays only, and must be taken before 30th April 2015. Subject to availability. Heat half the oil in a pan and sauté the cloves and cardamoms for a minute until the spices sizzle. Add the ground almonds, coriander and chilli powder and sauté for 2 minutes. Add the coconut milk and simmer for 3 to 4 minutes, then add the single cream and correct the seasoning with salt and pepper. In a frying pan, heat the remaining oil and butter, then sauté the seafood pieces one type after the other for 1 to 2 minutes to seal and sear Remove . each batch with a slotted spoon before adding the next. Set aside until required. Bring the sauce to a simmer, add all of the seafood and juices, and simmer for 3 to 5 minutes or until completely cooked. Serve garnished with the chopped coriander, mint, chilli, and ginger. Add a finishing flourish by presenting at the table with a few edible flowers.