DELICIOUS CONTENT – ‘TPH in Chelsea’ visited our studios

Panda Radio had Indian for lunch the other day.  It was the kind of lunch that makes you close your eyes when you taste it.  The kind of lunch that makes you want to tell everyone around you how delicious it is, before you’ve had time to swallow it.  The kind of lunch that bursts with such flavour that you feel like you’ve floated off to paradise… and back to Earth with a thud, realising there’s the afternoon of work left to go!!

So… who, what, where? Quite simply, our friend Yogesh from ‘TPH in Chelsea’ popped in to share his new recipe and it was simply divine.

Here’s the scoop: Yogesh Datta, Proprietor and Head Chef of The Painted Heron in Chelsea, is launching a new concept, with plant-based dishes taking centre-stage, with sustainability and responsibly-sourced food at its heart.  We sampled that menu, we were impressed.

After recognising a need for an Indian restaurant that could cater to a more health-conscious clientele, Yogesh has created a totally new ethos for the menu.

Modern and welcoming with a stripped-back décor, the reformed emphasis at the newly-named TPH of Chelsea will draw inspiration from the Indian subcontinent.

Yogesh has removed ghee, butter, cream, milk and any other dairy product from his cooking process, making dishes lighter, more flavoursome, and all vegetarian options vegan friendly.

The menu will constantly evolve and change. Datta has introduced the Josper charcoal oven-grilled dishes into the menu such Chicken Tikka with charcoal dust, Lamb cutlets with ginger chutney and Minced venison kebabs, responsibly-sourced, with all meat being free-range from grass-fed animals, including wild boar, duck, bison, buffalo and mutton, while sustainable seafood will include king crab, lobster tail and Japanese seabass, among others, all from ethically-run farms.

Vegans will find the new concept particularly attractive, with delights including Jackfruit Biryani and Tibetan Momos Dumplings, while dishes comprised of lentils and pulses such as Double Tarka Daal and Spicy Aubergine Curry make up the staple of the new menu’s focus.

Complete with a heated outdoor terrace, perfect for taking the river-adjacent air or enjoying one of the luxury cigars on offer, TPH of Chelsea is set to once again redefine Indian fine dining in London.

Yogesh says “I’m absolutely thrilled to be adjusting our brand for 2018; TPH of Chelsea will encompass the same level of quality we’ve become known for, with a greater lean towards sustainability, ethical cooking and an unforgettable dining experience which people of all dietary persuasions can enjoy in a central setting’.