We are thrilled to announce that multi-award winning Indian Chef’s Stephen Gomes and Sudha Shankar Saha will be presenting a unique dining experience at Moksh, Cardiff this June.
On Monday 6th June, the talented and creative Chef Sudha Shankar Saha will be joining Chef Stephen Gomes to present an exclusive four course menu, featuring his renowned imaginative and innovative cuisine.
Fusing local and seasonal produce with global influences, he will be opening your eyes and taste buds to a unique multi-cultural dining experience.
Chef Saha is the Chef Director for Saffron Group and Refine Age Cuisine Ltd., consisting of the Saffron Restaurant in Birmingham, Flames World Buffet in Worcester and The Swan gastro-pub in Warwickshire. With an impressive culinary career, he continues to support and judge the Blue Arrow National Chef of the Year competition, and has previously been the main judge on Brit Asia’s TV Culinary King show and CBBC’s Disaster Chef! He has also appeared in The Food Network UK’s ‘From Birmingham to Bombay’.
A multi-award winning Chef in his own right, Chef Saha has also previously been the Regional winner on ITV’s Britain’s Best dish, a Challenger in Channel 4’s Iron Chef UK and his restaurant has won the regional category in The Good Food Guide.
To make a reservation and for further details, please contact Moksh, Cardiff on 029 2049 8120.
Spiced Indian style scotch egg, seared asparagus, yellow lentil fool and balsamic glaze
Spiced chick pea and seasonal veg pie, pineapple salsa and chilli oil (v)
Spice scented pan fried sea bass, garlic wilted baby spinach, tomato achar and moilee sauce
Spiced aubergine and goat’s cheese stack, tamarind coulis, mooli and red amaranth relish (v)
Indian style Shepherd’s Pie, cheddar and green coriander crumble, root vegetables, curry sauce served with nan
Tandoor cooked Cotswold white chicken, truffle oil infused wild mushroom kedgeree, pickled organic vegetable and makhni sauce served with pulao
Mille-feuille of paneer and bramley apple chutney, spiced mint cous cous upma, plum chutney, peanut and coconut gravy, served with pulao (v)
Mango brûlée with cardamom shortbread.
Cheese board with biscuits
£40 per person*
*Please note that a £10 per person deposit will be taken at the time of booking. Menu selection will also be required.