Chef Jolly – Surjan Singh – served a series of delicious dishes from new Queen Anne restaurant Aranya on board Queen Victoria in Southampton today.
I was among the guests invited to sample the food created by the masterchef who is developing the menu with Cunard to represent all areas of India.
A feast for the eyes – some of the dishes served during the meal (Picture: Dave Monk)
Alongside Cunard’s culinary development team, led by Gareth Bowen, Singh delivered appetisers including smoked chilly pork belly with buttered pao and pickled red cabbage; roasted sweet potato Tikki with a cumin-beet puree; and a sweet pea, goat’s cheese and almond kofta.
Mains were roasted wild turbot with tamarind chilli tomato; slow roasted beef short rib with caramelised red onion-cashew nut yogurt gravy; masala roasted cauliflower with wild mushrooms; and a pot-sealed Biryani filled with Welsh lamb shoulder.
The meal finished with a trio of desserts – a jamun, passionfruit mascarpone with a hazelnut nougat; a Malai-Lychee kulfi; and a fresh-cut fruit chaat masala.
Singh has worked in senior positions at the Taj Palace in New Delhi, the Goa Marriott Resort, the JW Marriott Mumbai, the Renaissance Mumbai and London Marriott West India Quay Hotel. He has also enjoyed stints on MasterChef India and MasterChef Junior, India.
Aranya – meaning forest or wilderness in Sanskrit – will debut on Queen Anne, which begins sailing in May 2024. Prices are still being worked out, but are expected to be between $35 and $50 a head.
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