Page 87 - Mosaic Digest Magazine

Executive Chef Jiwan Lal, who curates an exceptional menu of authentic regional dish-
es, with modern fine dining twists. Oberoi-trained Jiwan
tones”, mango chutney with masala puff rice.
The third course was tender and gamey Goat shoulder tikka with green tomato
and aubergine mash served with a garlicky spinach, sweet corn, mushroom and chana dal. TGS very much enjoyed his Garlicky spinach, cauliflower and potato with a “rich, creamy” dal makhni and “bready” plain nan. Next up was melt-in-the-mouth Slow cooked mutton served in a clay pot, steamed rice with Chicken Chettinad and a rice pancake. This was counterposed by the “playfully
has been at Babur for a mere 18 years of its 39 year residency in Forest Hill
– only 10 minutes from London Bridge by overland train. Look out for the Bengal tiger on the roof.
The cooking style employs a delicate touch of spice, which allows the diner to appreciate the full natural flavours of high quality fresh produce.
Chef Lal’s talents have amassed an impressive array of
light” Soya
dosa, ac-
companied
with con-
trasting
“zesty”
spiced
tomato and
ly” coconut chutney.
Finally, the rich Black cardamom fig kheer was served with a tangy Raspberry sorbet and, nutty
was the perfect finale to a
truly exquisite feast.
To celebrate its 39th birthday, Babur will be serving a special ‘Flavours of Ma- harashtra’ (India’s second most popu- lous state) ‘culinary journey’ of regional dishes from 17th July to 15th September.
Babur, led by Executive Chef Jiwan Lal, offers exquisite regional dishes with modern twists, earning numerous accolades and guide entries.
accolades, such as the Asian Curry Awards
– Fine Dining Restau- rant, Asian Restaurant Awards – Fine Dining, London Suburbs and Asian & Oriental Chef of the Year, plus leading guide entries including
keema broad beans
“heaven-
Michelin, AA, Good Food, Harden’s and Square Meal.
At mixologist Rupam’s recommendation, I tried one of the ‘warm weather’ cocktails, a heady ‘Currytini’ of Bombay Sapphire Gin, dry vermouth and cordial, flavoured with a fresh curry leaf and green chilli (£10.50), while TGS had a bottle of the “rich bodied” craft lager from local Brockley micro brew- ery (£4.95).
To explore the depth of the kitchen skills, my lunch guest, tourist guide Simon (a pescatarian) and I opted for the two 5-course tasting menus (£54.95, £50.95 vegetarian, plus £31 with optional paired wines). There are also slightly cheaper 4-course options. First up was a defty spiced Swordfish tikka with onion and radish pickle plus a plumb fresh Kasundi king prawn with green papaya murabba. For non-flesh eaters there is a Crispy tapioca coated beetroot cutlet offer- ing.My second was the deliciously moist Tulsi malai chicken tikka served with cottage cheese, organic green peas and kadai spices, which allowed the bird to shine through. The veggie option was a “delightful” Saufiyani paneer tikka, “ginger and almond under-
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