We caught up with Chef Harjeet Singh to find out about Bombay Palace’s most popular dish, what advice he would give to new chefs and who taught him to cook…
My mother and my father both! My father made the best goat curry i have ever tasted. Our Lamb Roganjosh is inspired by his recipe for the goat curry.
Baigan Bhurta (smoked hashed aubergine cooked with ginger and spices). If made correctly it will enhance any meal.
Murgh Makhni (Butter Chicken)
Indian cuisine is so varied and has such vast repertoire. The choices are limitless & one can easily experiment with the ingredients and the recipes. We have only just scratched the surface. Indian street food has changed the face of dining in London.
Catered for an Indian inspired Yatch party for 200 guests, at Cannes, for the late Paul Allen (Co-founder of Microsoft). We took everything including the spices from our restaurant all the way to Cannes.
Our new menu, have tried a few new recipes and cannot wait for the feedback.
A strong foundation is an absolute must. Thereafter one can experiment. Also, do not ask others to do a job unless you know how to do it, whether it is cleaning the kitchen or making a complicated dish.
I eat simple food- Tarka Dal (yellow lentil tempered with cumin and ginger) Bhindi Masala (chopped okra tossed with onions, green chilli and ginger).
A happy diner.
Connaught Village with its collection of eclectic, independent stores, cafes and restaurants is a hidden gem so close to the madness of Oxford Street. I love to sample the local fare- the persian restaurants, the empanadas from the Argentinian deli, Japanese junk food from Kurobuta, the breakfast at Stuzzico!