When was the last time you had some of the city’s best chefs cook up a customised meal for you, keeping your culinary likes and dislikes in mind? Not that often? Then here’s your chance to get pampered.
Chef’s Table Week is back with yet another impressive list of restaurants. As part of the quarterly event, that will take place from March 4 to March 10, chefs from eateries across the city will interact with foodies and create a special six-course tasting menu for them.
From Chef Vikas Vichare from Botticino at the Trident, Bandra Kurla Complex (BKC), to Chef Irfan Pabaney, who is in charge of the newly opened The Sassy Spoon, Nariman Point, there are nine such eateries and expert chefs available to pick from this edition. “We keep the number of restaurants to a maximum of 10 and a minimum of seven because we organise this every three months,” says Nachiket Shetye, director of Chef’s Table Week and Restaurant Week India. Nachiket himself is the chef at 36 Oak And Barley, Kemps Corner.
Adding that during the week, most restaurants will do two sittings — one at 8 pm and one at 10 pm — he says, “Each sitting will host 10 people, so that there is ample interaction. Customers can be as involved as they like. They can ask questions, making the experience educational in a way.”
In order to participate, log on to chefstableweek.com to register and reserve your tables at the restaurants (see box). After making a prepayment of R2,000 online, all you need to do is land up at the eatery at the specific time. “The cost per person is R2,500, plus taxes (which doesn’t include beverages). At the end of the meal, the R2,000 already paid online will be deducted from the total amount,” says Nachiket, who also sees this event as a platform for gastronomic talent. “Chefs don’t get recognition in India. They deserve to express themselves and showcase their talent,” he says.
This event takes place in Delhi and Bengaluru too.
Other Participating eateries and chefs
Aurus, Juhu Tara Road: Chef Vicky Ratnani
Two One Two, Worli: Chef Mohammed Bhol
Ellipsis, Colaba: Chef Kelvin Cheung
Dakshin Coastal, ITC Maratha: Chef Padmaja Divakaran
Hakkasan, Bandra West: Chef Thwatchai Sansri
Kangan, The Westin Garden City Hotel: Chef Ajay Chopra
Pan Asian, ITC Maratha: Chef Liang Xiao
The Sassy Spoon, Nariman Point: Chef Irfan Pabaney
Botticino, Trident, bkc: Chef Vikas Vichare
To participate, log on to www.chefstableweek.com to register and book tables as part of the Chef’s Table Week from March 4 till March 10. Reservation on a first come, first serve basis.