July
04
Tags
LONDON EATERIES – Pahli Hill Launches the Chef’s Counter this July
An Intimate Dining Experience with Avi Shashidhara
Michelin Bib Gourmand Indian restaurant Pahli Hill is delighted to announce the launch of its new ‘Chef’s Counter’ experience on Friday 7th July. Hosted by renowned head chef and Great British Menu finalist Avi Shashidhara, two to three guests will be seated at the kitchen pass for the evening, where they will discuss their food likes and dislikes with Avi who will then curate a bespoke seven course menu for both diners.
Channelling Pahli Hill’s menu of regional Indian plates, brought straight from the home kitchens of Mumbai, the Chef’s Counter will give guests the opportunity to sample an array of flavours and ingredients perfectly selected to match their tastes. Dishes will combine Avi’s classical training and inspiration from his upbringing in Bangalore, for plates that are warming and packed full of flavour with surprising details. Example dishes could include: MANGALORE BUN & SCOTTISH CRAB SUKKHA, Fennel seeds, Degghi chilli & ginger; CHARGRILLED LAMB CUTLETS, Dried rose petals, stone flower, crispy curry leaves & mint; or HOMESTYLE FISH CURRY, Wild Halibut, mussels, tomato, green mango, tamarind & coconut.
The Chef’s Counter at Pahli Hill will take place weekly on Fridays and Saturdays from 7th July. The experience will be open for two to three guests and will offer two sittings from 6-8.30pm and 8.45pm – close. The experience will be priced at £100 per person for seven courses and a cocktail on arrival. There will also be the option to add wine pairings at an additional cost.
To book, guests should follow the link here. The experience can also be booked on other days of the week by contacting Pahli Hill directly.
For more information please visit: www.pahlihill.co.uk
Address: 79-81, Mortimer Street, London, England, W1W 7SJ
For press enquiries, please contact: syamala@toastmarketing.studio
About Pahli Hill
The first UK venture for Rahul Khanna and Kabir Suri of Azure Hospitality in India, Pahli Hill was forced to close shortly after opening in 2020, due to the pandemic, but has slowly become a firm Fitzrovia favourite after glowing critic reviews. Taking its name from one of Mumbai’s oldest neighbourhoods, Pahli Hill is an area particularly well known for its apartment ‘building societies’. These are old residential blocks that are filled with people from all over the Indian subcontinent. As a result, their kitchens become a melting pot of regional flavours and culinary traditions, with residents sharing food with their neighbours. It is this idea of a diverse food culture, with an environment of sharing and community at its heart, that is reflected in the atmosphere, design, and menus at Pahli Hill.
Led by CADA Design, the 60-cover restaurant mirrors its interior design with India’s eclecticism and diverse palates. Inspiration is taken from the terrazzo floors of art deco apartments in Mumbai, Pondicherry yellow pillars and furnishings, and tributes to Le Corbusier’s Chandigarh. Specially commissioned artworks from India adorn the walls, with folk patterned cushions and accessories providing warmth and comfort.
Address: 79-81, Mortimer Street, London, England, W1W 7SJ
About Head Chef Avinash Shashidhara
Avinash Shashidhara, Head Chef at Pahli Hill, was born and raised in Bangalore in southern India, where he trained and worked as a chef for several years. He moved to the UK fifteen years ago and worked at some of London’s finest establishments, including the two Michelin-starred Hibiscus and ten years at the iconic River Café. Inspired by a desire to return to his southern Indian roots, Avinash went on to run supper clubs and catering experiences across Europe and India, all exploring modern Indian food with traditional flavours and local, seasonal produce. In spring 2023, Avinash appeared on BBC’s Great British Menu, becoming a finalist representing London and the South East and going on to win the starter course at the final banquet.
Pahli Hill Website: www.pahlihill.co.uk
Heart London Magazine 