It's Competition Time!
Welcome to Parson's Nose Indian Summer, a first of its kind recipe and competition collaboration with 3 of London's Top Indian Michelin Chefs: Atul Kochhar, Rohit Ghai and Karunesh Khanna!
Over the course of the next 6 weeks we will be releasing a series of delicious, original recipes by these top chefs for you to try at home, using your favourite cuts of meat from Parson’s Nose!
There will also be an opportunity to enter into our competition and stand a chance to win one of the following prizes: a signed cookbook by Atul Kochhar, a dining experience at Kutir from Rohit Ghai, and a dining experience Tamarind Restaurant from Karunesh Khanna.
Introducing the third, and FINAL, round of our Indian Summer Recipe and Competition series!
Look out for these amazing recipes from Chef Karunesh Khanna, of Tamarind in Mayfair. See our Indian Summer Recipes page for all recipes from Atul, Rohit and Karunesh.
Also, don't forget to enter our competition in the box below for a chance to win a dining experience for two at Tamarind! You definitely don't want to miss out on this one. (T&Cs apply). Good luck!
Fill in your details and enter your answer to the following question in the message section below to enter the competition!
When did Tamarind open?
The chefs delicious recipes will be posted on our Indian Summer page in our Butcher's Journal.
You can look forward to many different types of curries and other traditional Indian dishes. New recipes will be released each week!
Head to our Indian Summer recipes page to check them out by clicking here...
Atul Kochhar is one of the world’s top Indian Chefs and Restauranteurs. He was the first chef in the UK to be awarded a Michelin Star for Indian cuisine at Tamarind. He sailed world famous Benares restaurant into Michelin star status and is currently the Executive Chef of Indian fine-dining restaurant, Kanishka, based in Mayfair, London, he is bringing a whole new style of Indian cooking to the city, introducing the flavours of the region of North East India’s ‘Seven Sister States’.
As an International and UK nationwide TV personality, he has been featured on popular programs such as Million Dollar Menu and Saturday Kitchen and now he has teamed up with Parson’s Nose.
Using only the finest cuts from Parson’s Nose, here are some of his favourite recipes from his new book, 30 Minute Curries for you to try at home!
Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.
Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.
He achieved the quickest ever award of a Michelin star at Jamavar, Mayfair after only 10 months and now he has entered an exciting new era in his career, with his first solo venture, Kutir.
Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.
Opened in 2018, Kutir is located just off Chelsea’s Sloane Square in an elegant townhouse and offers a punchy, authentic and traditional menu and now, Rohit has teamed up with Parson’s Nose.
Take a look inside Rohit’s kitchen with these original and delicious Indian recipes using only the finest cuts from Parson’s Nose.
Karunesh Khanna is the current executive chef at the world famous Tamarind restaurant in London, the granddaddy of Indian dining establishments in the UK.
No stranger to the world of Michelin star, Karunesh himself received his first star for his restaurant Amaya, which he opened after moving to England in 2004.
Now at Tamarind, Karunesh’s innovative, simple and elegant recipes are renowned as light and delicate taking the restaurant to the next level of cuisine.
Karunesh (@chef.karunesh) has teamed up with Parson’s Nose to bring you some of his best recipes right into your kitchen.
Bring the taste of Tamarind straight into your own homes using only the finest cuts from Parson’s Nose.