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NEW MENU FROM CHAKRA'S NEW EXECUTIVE CHEF

Home » News » NEW MENU FROM CHAKRA'S NEW EXECUTIVE CHEF

The Chakras - or energy points - are believed to vitalise and balance the body’s equilibrium of spiritual, mental, emotional and physical health by drawing in positive energy from the world around us. This colder season, Chakra unveils a newly-updated, warming Autumn-Winter menu masterfully balancing techniques, spices and culinary traditions, harnessing its namesake positive energy through food with brand new dishes combining traditional north west Indian cuisine with the best seasonal produce.

Overseen by Chakra’s newly appointed Executive Chef Satyabrat Jena, whose credentials feature some of London’s most revered Indian restaurants including, Tamarind, Dishoom and Jamavar amongst others, the new seasonal menu, available at each of the award-winning restaurant group’s locations - Kensington, Kingston-upon-Thames and Wimbledon (delivery only) - offers traditional dishes made with specially- sourced ingredients.

These are cooked using time-honoured techniques and customs of the North West of India and plated in contemporary fashion. India’s North West is known for its melting-pot cuisine, strongly influenced by the Mughal period with key ingredients, spices and techniques from Central Asia forming major elements of the cuisine. True to Chakra’s philosophy, the dishes on the new menu are well composed, made from fresh produce, precisely spiced and bursting with flavour.

Choose between starters of Kid Goat Kheema Naan, Karare Soft Shell Crab or Bhati Ka Chicken Wings. From the Tandoor, find Gilafi Lamb Seekh (pepper and onion encrusted minced lamb), Hariyala Chicken Tikka (a green herb and pistachio-coated chicken dish with cherry tomato chutney) and Tandoori Gobi, marinated chargrilled cauliflower with mango ginger raita. Mains run the gamut from Sadghi Ka Lamb Korma (Hampshire lamb simmered in a coconut and almond broth with Iranian saffron) to Mangalorian Prawn (roasted spice, caramelised onion and tamarind) and Fish Moilee. An expansive vegetarian menu includes delights such as Baingan Bartha (smoked aubergine with burnt garlic, chilli and tomato), Chakra Channa (darjeeling tea and spice-infused chickpeas) and Dal Makhani.

Guests will also find a selection of biryani dishes as well as roti, naan and fresh salads. The new menu also boasts a carefully curated vegan menu which includes favourites such a Masala Asparagus and Chakra Channa. Desserts offer an indulgent end to dining with Warm Gulab Jamun Dumplings with Madagascan vanilla ice-cream, saffron milk-poached Ras Malai and Valrhona Chocolate Mousse. Chakra Riverside will also offer a weekend brunch menu guaranteed to wake up your palate, available from 11am to 3pm. Dishes include a suitably spiced Masala Omelette and Mogo Chips, Anda Ka Burjhee otherwise known as Indian-style scrambled eggs, and a devilish Chilli Cheese Toast to name but a few.

Each of Chakra’s restaurants offers an elegant and inviting culinary sanctuary which exudes exotic charm. Interiors reflect a rich subcontinent-inspired, jeweled colour palette with comfort and minimalist opulence at the core. From the tranquil riverside setting of Kingston branch and delightful alfresco terrace of Kensington to the seamless service in Chakra-To-Go in South London, Chakra is for those seeking a culinary escape to indulge the senses.

Home » News » NEW MENU FROM CHAKRA'S NEW EXECUTIVE CHEF