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19-11-2020
Column: Food for Thought - TANDOORI LAMB CUTLETS
Column: Food for Thought - TANDOORI LAMB CUTLETS
Last Sunday I had one of my old apprentices come up from Tasmania where he is the sous chef in a one hatted restaurant. His love of fine dining food came after I sent him on a three-month stay at my friend’s two Michelin starred restaurant in Holland.
I created this hybrid dish as part of a seven-course degustation I cooked for him and his new partner.
When I think back to my childhood, there were three restaurants we went to - a Chinese, a Sizzler and an Indian. Just before I left to go to Oxford to start my two-year working visa, my father invited me to a leaving dinner at his favourite Indian restaurant. We had been going there for years and knew the owner very well. We would always order the same thing: a butter chicken, garlic naan, rogan josh (mild) and rice to share. In this particular restaurant all diners would get some papadums, mango chutney, raita and diced red onion served as a gift to whet the appetite (this is the reason my father came here).
My father had never been overseas and was quite anx

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