You can’t find the River Foss and River Ouse curries anywhere else
Trips back home always revolve around food for chef Amar Singh Rajput so that he can find inspiration in the cookery innovation witnessed in his homeland, and this is always translated into one-off dishes created especially for the menu at Masala Kraft. The offering is about capturing the dishes from right across the country so they offer chicken chettinad from Tamil Nadu and Hyderabadi biryani among a growing range.
The dishes that are dear to Amar, though, sit in the section influenced by his travels – think haggis masala and chicken chorizo curry. The latter lets the local chorizo flavours speak for themselves with just a little help from marinated chicken, oil, peppers, gingers and garlic. What’s key for him, though, is the quality of the ground whole spices they get in, and, crucially, knowing when to add these during the cooking process. You’re in safe hands, then.
“It’s wonderful when people are interested in the origins of our dishes and it gives us an opportunity to explain a little about where they come from and what goes into them.”