JOIN USDrawing inspiration from his visits to some of the big names in modern gastronomy;
Mugaritz, El Celler de Can Roca, Osteria Francescana, chef Sujan S developed a modern and molecular gastronomy inspired menu for Temple and Shian, specialising in cutting edge cuisine for bespoke events. He also developed a degustation menu for the Whistling Shop (voted best cocktail bar in London).
Sujan started his career with JW Marriott, Mumbai, after graduating from IHM and then moved to Hilton hotels, UK in 2004. After spending some time in Jamie Oliver's Fifteen restaurant, he started working under Peter Tempelhoff (Relais and châteaux grand chef) and then the Michelin-starred Galvin at Windows under Andre Garret and chef Cris Galvin.
By the end of 2008, he took over Automat restaurant (American steak house and brasserie) in Mayfair as the head chef and the following year opened Almada restaurant in Berkley Street which used to be the celebrity hot spot of London with regulars like Madonna, Jude Law, George Clooney, Jay Z, Leonardo di Caprio, Sir Elton John, Cindy Crawford, Mickey Rourke to name a few. Here, he served a modern European inspired menu. His last assignment was with Cipriani Group of Restaurants, famous for Italian fine dining experience before he came to India after almost 10 years and has joined as chef de cuisine for the Olive bar and kitchen, New Delhi and Mumbai.
Chef Sujan has been a finalist at the London chef of the year in 2008 and 2009. He has also been visionary dining UK national chef of the year finalist 2011 and reserved finalist UK national chef of the year 2013.
He has cooked at the Cannes Lions International Festival of Creativity for Google. He has cooked five course sensory menu for Citroen DS5 car launch, BAFTA Dinner, Royal Ascot and many others.
Duck Liver Parfait
Recipe
Ingredients
*Duck liver - 250g
*Milk - 250g
*Pink salt - 5g
*Garlic - 6g
*Thyme - 2g
*Red apple, sliced - 220g
*Celery - 25g
*Red onion- 9g
*Butter - 25g
*Cinnamon powder - 5g
Method
*Soak the duck liver in milk overnight.
*Next morning, mix all the above ingredients together: soaked duck liver, pink salt, garlic, thyme, sliced red apple, celery, red onion, butter and cinnamon powder.
*Now pureé this mix in a blender and strain. Add the strained mix into the desired mould to set.
*Cook the prepared parfait puree in a double boiler in the oven at 85 degree Celsius for 30 mins.