Press night: Singh’s Fine Dining Restaurant, Nottingham

Singh’s Fine Dining Restaurant nestled on Market Street, Nottingham, hosted a press night yesterday to celebrate its new menu launch. Food bloggers (whom it was a pleasure to meet) were treated to delicious tasters from the kitchen, including sophisticated amuse bouche, grown up Kashmiri karahi and a magnificent mountain of vegetable bhujiya.

I caught up with Satwinder Singh, the head chef at Singh’s Fine Dining Restaurant. He’s been there for over four years; here is what he had to say about his passion for food, his favourite recipes, and why curry continues to remain a hot favourite in the UK. I’ve included photos from the press night, for your delectation, I hope you enjoy!

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Tell us about a typical day at Singh’s, Nottingham.

The restaurant is busy enough to keep me on my toes, but it still allows my team and I to ensure each diner feels like royalty throughout the whole of their dining experience.

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How do you want to make diners feel when the step foot into Singh’s?

I have trained my staff to be attentive to allow diners to feel well looked after, yet still allow for that exclusive feeling you want when you go to a fine dining establishment.

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Amuse bouche of ginger infused, garlic spiced mushroom canapé

Have you always been passionate about food?

Yes always! Back in India as a child, whenever family members would go out, I would sneak into the kitchen to cook myself a wonderful gobi ka pilau (cauliflower curry) amongst other things.

 

Appetisers of taranga chicken tikka in Indian flag colour: Green: hari chicken tikka (coriander, mint, chilli marinade) White: kaali mirch (black pepper, lychee marinade) Yellow: kesari murgj (saffron infused)

Appetisers of taranga chicken tikka in Indian flag colour:
Green: hari chicken tikka (coriander, mint, chilli marinade)
White: kaali mirch (black pepper, lychee marinade)
Yellow: kesari murgj (saffron infused)

What inspires you in the kitchen and how long does it take to create a menu (starter, main dessert)?

Creating the menu was easy for me because they are all dishes I have experienced in my lifetime, whether they be at home or on my travels. All the dishes are unique to me in the sense that they are made in a way that I would love to eat them. My inspiration in the kitchen is the look on a customer’s face (we have an open kitchen). Diners’ take their first bite into the food I’ve cooked and realised that they probably won’t get anything better than this.

Bhakra champ (lamb chops). Locally sourced, Mr Singh’s secret recipe (oooooooh)

Bhakra champ (lamb chops). Locally sourced, Mr Singh’s secret recipe (oooooooh)

Cookery shows like MasterChef and Saturday Kitchen are game-changers; it is now very fashionable to get creative in the kitchen. What do you think of this cooking revolution?

I love it! It’s provides a real insight into the magic that goes into creating some dishes. Having watched shows like MasterChef, you come to appreciate the detail, care and effort one goes to, in order to create mesmerising mouthfuls.

Vegetable bhujiya (traditional onion bhaji)

Vegetable bhujiya (traditional onion bhaji)

Curry is a British favourite, frequently appearing in top ten lists with fish and chips. There are also nationwide curry awards. What’s so great about curries and why do you think the nation is in love with them?

Britain and India have a very long history. In my home, the way in which we show a guest that we enjoyed their company is by giving them great food, and I believe that Indian restaurateurs follow that tradition in their outlets. 

Rajasthani ghost (Grandma’s recipe)

Rajasthani ghost (Grandma’s recipe)

What is your favourite curry?

Tadka Daal. 

Peshwari naan

Peshwari naan

What cooking trends have you encountered this year? Any new ingredients you can tell us about?

This year I have noticed cooks incorporating ingredients into their cooking which you wouldn’t normally use back in India. I like the diversity which is why we have quail on our menu. I am also looking at what I can do with sweet potato for all fitness foodies.

One of a range of cocktails that were course matched throughout the night

One of a range of cocktails that were course matched throughout the night

What would be your last supper?

Anything, as long as it came with two tandoori rotis.

 

Hot from the tandoor, cheese and garlic naan cooked by the thoroughly fabulous Mr Singh himself

Hot from the tandoor, cheese and garlic naan cooked by the thoroughly fabulous Mr Singh himself

Any chefs that inspire you, or whom you admire?

Jamie Oliver for his creativity and raw passion for cooking.

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Have you been to Singh’s Fine Dining Restaurant? I’d love to see your foodie photos and how you got on. To make a reservation or find out more about their delicious dishes, hop on over to website www.singhsnottingham.co.uk now.

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