You could now relish National Award winning chef Amninder Sandhu’s food from the comfort of your home. She has joined Food Matters India Pvt. Ltd, helmed by Gauri Devidayal and Jay Yousuf as a Chef Partner. Together they have started a new delivery-only service ‘Iktara’. Its menu includes Indian comfort food cooked in chef Sandhu’s signature cooking style.
Food Matters under its umbrella has a host of restaurants such as Magazine St. Kitchen, The Table, Mei 13 and Miss T that are known to serve authentic and indigenous cuisines. For Jay and Gauri, it has always been about the love of great food, and when it came to including Indian cuisine in their repertoire, chef Sandhu became an obvious choice for them. The trio is also working on a new project, which is still a few months away, but until then, its Iktara.
The Iktara menu includes a range of appetisers, biryanis, loaves of bread, mains and desserts, which lets the diners indulge in an experience of its kind without having to leave their homes. One of the dishes named Final Table Paneer Kofta is the same dish that chef Sandhu served for the Indian challenge on the popular Netflix show The Final Table, of which she was a participant. It also includes her mother’s approved mutton curry which is pressure-cooked to perfection and Sandhu Saab’s Chicken, which is the chef’s signature white chicken butter masala.
The food could be ordered through Scootsy for now while other delivery services like Zomato and Swiggy will also be utilised to deliver food from their central kitchen in Byculla. The trio has planned to open a second kitchen in Colaba in the upcoming month and a third one by the end of this year.
Chef Amninder was born in a Sikh family and perhaps her upbringing in the lush greenery of North East India inspires her to use a traditional style of cooking to prepare the dishes that are so culturally rooted. She is the first Indian chef to conceptualise and create a gas-free kitchen in the country in Mumbai-based restaurant Arth. All the dishes are cooked using traditional and ancient methods of slow cooking, using copper lagans, earthen chattis, a live sigri and a sandpit with charcoal that render succulent meats and a smoky flavour. What further highlights her food is the contemporary and creative take on ingredients that are sourced from across the country, including Majuli, Shillong, Khonoma, Alleppey, Mangalore, Guntur, Rishikesh and Kashmir. Long forgotten recipes passed down from generation to generation find themselves at home on her menu.