Page 13 - Mosaic Digest Magazine

The Culinary Mastery of Executive Chef Jamal at Shozna Highli“ghts South Asian Flavours
BY FATIH
For those who believe that distance
is no obstacle to exceptional
dining, Shozna is a destination must-visit gem in Rochester for authentic dining experiences.
ONCU
historic town of Rochester, just 25 miles southeast of London, this restau- rant has redefined Indian and Bangladeshi cuisine, making it a must-visit for lovers
of authentic, traditional flavours. Since my first visit six months ago, Shozna has be- come a personal favourite, and I’ve already returned more than three times to savour its culinary delights.
Chef Jay redefines South Asian gastronomy with culinary mastery and exceptional leadership, putting Shozna at the forefront of authentic dining.
testament to its excellence.
clear sign of its popularity.
The menu is a treasure trove of flavours, and during my visit, I in- dulged in a selection of dishes that showcased the restau-
rant’s culinary mastery.
I began with the Sheek Kebab and salad as a starter, a perfect introduction
to the meal with its
tender, spiced meat and refreshing accompa-
Shozna, led by award-winning Chef Jay, elevates Indian and Bangladeshi cuisine with fresh ingredients, fl avourful dishes, and unmatched hospitality, becoming a
worth every mile. Situated in the
Established in 1996, Shozna is more
than just a restaurant—it’s a trailblazer
in changing perceptions of Indian and Bangladeshi food. The restaurant itself is
a cosy, villa-like space located a mile from Rochester’s town centre. Upon entering, you’re welcomed into a unique waiting area that feels like a museum of achievements,
niments. For the main course, I opted for
the Meat Balti, a standout from their Balti Specialities, and the Tawa Chicken, cooked with onions, green peppers, and a hint of spice. As a traditional dish, I couldn’t resist the Sag, a delightful dry curry made with fresh spinach and aromatic spices. Each dish was a testament to the art of Indian cooking, where the balance of spices and flavours creates a symphony on the palate.
What sets Shozna apart is not just the quality of its ingredients but the expertise of its award-winning Executive Chef, Jay. According to him, the secret to Shozna’s exceptional taste lies in the combination of fresh, daily-sourced ingredients and a team of highly trained, experienced staff. The result is a dining experience that is rich, flavourful, and utterly satisfying.
One highlight that deserves special mention is Shozna’s signature sauce—a tantalising blend of 75% tamarind, 25% ketchup, and a mix of spices. This sauce elevates every dish it accompanies, from
salads to meats, and is an absolute must-try for any visitor.
Shozna also offers a private dining space upstairs, known as The Shozna Dining Room, which can accommodate up to 60 guests for weddings, corporate events, or parties. With bespoke menus starting at £30 per person, it’s an ideal venue for special occasions. Do note, however, that Shozna has a dress code—only smart casual attire is permitted, and sportswear is not allowed.
In a world where Indian and Bangladeshi cuisine is often misunderstood or over- simplified, Shozna stands as a beacon of authenticity and innovation. It’s a place where every dish tells a story, and every bite is a journey through the rich culinary heri- tage of South Asia. Whether you’re a local or travelling from afar, Shozna is a dining experience that’s well worth the trip.
Taste, tradition, and a touch of excel- lence—that’s Shozna.
Chef Jay: The Award- Winning Culinary Maestro Behind Shozna’s Rich Flavours And Success
Despite visiting on a Tuesday evening—a typically quiet night for most restaurants—Shozna was bustling with diners, a
adorned with over 50 awards from presti- gious institu- tions. Most re- cently, Shozna was crowned the winner
of the South East England Restaurant of the Year, a
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