We are delighted to say that the Head Chef for our 113 Restaurant & Bar and creator of our popular Dawat evenings has once again been shortlisted in the South Asian Chef Competion (SACC).
Now all that stands between Ranjit and the title is the final, which will be held at Bradford College on the 12th of October. For the final judging, he will create three main course dishes: one chicken dish which showcases innovation, one seafood dish that works as a healthy option, and one lamb or vegetable dish of the chef’s choice. The judges are looking for classic flavours and customs of Asian cuisine but also a good demonstration of creativity.
Ranjit’s chosen dishes are:
Chicken innovative dish
Poussin, potato dome, pickled girolles, star anise jus
Seafood healthy dish
Coriander crusted monkfish, kadhai spinach, kalonji potatoes, beetroot raita, meen moily foam
Lamb main course dish
Rann masala lamb, Rajasthan shepherd’s pie, French bean poriyal, saffron sauce
Please join us in wishing him the very best of luck!
“I am very excited and proud to be selected by an elite panel of judges for the final for SACC at Bradford. The menus, recipes, and method are all closely scrutinised by prestigious judges, who also head up the Craft Guild of Chefs.
My menu for the competition is a reflection of day-to-day home cooking in India (particularly my mum’s cooking), fused with inspiration of a modern revival of British classics and using local and seasonal ingredients. The monkfish dish on the menu is my favourite – it’s light and fresh and the delicate foam gives the dish an edge. Overall my aim is to keep things simple and look to a new chapter in modernisation of Indian cuisine.” Ranjit