The Art of Luxury Issue 49 2021 | Page 114

FOOD & DRINK

MICHELIN-STARRED

BENARES UNVEILS NEW TASTING MENUS

Baked Malabar Scottish Scallop Street Snack
Earlier this year , Benares Mayfair was the only Indian restaurant in the UK to pick up a new Michelin star – no mean feat in three lockdowns and Executive Chef Sameer Taneja has used any down time to refine and develop his tasting menus .
With exciting new dishes , playful presentation and a modern take on recipes grounded in tradition , Chef Sameer , with meticulous attention to detail , has created a sensational dining experience reflective of his own food journey . Taking spices and influences from throughout the Indian sub-continent , every dish features impeccably sourced British ingredients and showcases highly honed cooking skills . With a nod to India ’ s street vendors and the country ’ s coastal regions , to popular meat dishes from the North , expect to be captivated from the first bite .
Embark on your culinary journey with spiced corn Street Snacks to start , beautifully presented under a bonsai tree as a salute to all the hardworking roadside vendors in India who seek shade beneath trees . Next up is the perfect palate cleanser – a flavoursome soupbased Australian Winter Truffle Shorba – followed by a refreshing Porlock Bay Oyster and Cured Sea Bream Chaat .
Chef Sameer ’ s produce-led ethos and coastal inspiration continues to shine through the next two courses , featuring Baked Malabar “ Hand Dived ” Scottish Scallop with Crispy Bread Podi , served in the shell with gentle spices , and Tawa Masala Wild Halibut with Portsmouth Clam Moilee – a nod to South India with fresh coconut flavours .
114 The Art of Luxury Issue 49 2021