Each year the status of Sid Sahrawat (pictured) increases exponentially. His creativity flourishes, his menus continue to draw high praise, his mastery of innovative cooking is undeniable and his propensity for delivering stunningly beautiful and thoughtful food shows no sign of abating. Recent changes are taking him in an altered direction, introducing subtle Indian influence to his dishes. An eggplant cigar with kasundi and sumac shares plate space with black garlic meringue, chicken liver and orange while a truly wonderful duck breast is further enhanced with kumara, macadamia and fenugreek. There is plenty of evidence that the much-admired Sahrawat approach remains, the high-quality service continues and the commitment to perfection is paramount.

IN BRIEF A master chef delivers degustation to die for

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