Trishna, the well-loved Indian restaurant in London’s Marylebone, is sister to the equally well-loved (and rather more famous) eatery of the same name in Mumbai. The latter has earned a reputation as one of the best seafood restaurants in the world, but it had a 17-year start on Trishna Marylebone, which opened in 2008 and boasts the talented young Karam Sethi as head chef. His focus is on using top-quality British produce for his own unique creations.
Both Trishnas are renowned for splendid coastal Indian cuisine. So it’s surprising and exciting to hear that on Monday, September 17 Sethi is to mark the arrival of the game season with a five-course set Game Menu. The best produce from the British countryside will be combined with complex but never overpowering spices, resulting in plates along the lines of Venison Keema Naan, served with cucumber black pepper raita; Tandoori Partridge with an Indian five-spice marinade, served with smoked aubergine chutney; and Guinea Fowl Biryani, cooked with coastal spices, coriander and mint, accompanied by spinach dill, Hyderabadi dal and homemade yoghurt.
The restaurant sommelier Sunaina Sethi has worked on perfect pairings for all the dishes. For example, if the above options are served (the menu will, of course, change according to which produce is available during the season), they will be paired with Zweigelt, Schloss Halbturn, Burgenland, Austria 2008; Pinot Noir Ma Maison, Leung Estate, Martinborough New Zealand 2011; and Faugères, Léon Barral, France 2009 respectively.
For original thinking in a smart restaurant, step this way.