Yesterday, students were treated to another guest chef masterclass. This time, the guest chef in question was Srikanth, hailing from Nadu; the new kid on the block when it comes to Sri Lankan and Tamil cuisine in Bristol.
Nadu is operated by the team behind Gloucester Road’s Kal Dosa and the award-winning Indian restaurant, Nutmeg.
Srikanth commented: “It’s very exciting today! I’ve not worked with students before but I work with new chefs coming to join our team in the restaurants, I often train them.”
Designing the menu himself, Srikanth’s culinary choices were drawn from a combination of restaurant cuisine as well as a fusion designed to complement the catering curriculum at college.
The menu was filled with delightful dishes such as:
Breadfruit Mojo Cutlets
Tawa Seabass
Soya Pollichathu
Dindukal Mutton Buryani
Wattalappam Pudding
He continued: “I designed the menu today, some of the dishes we are doing in Nadu and some dishes from Kaldosa as well; we recently opened Kaldosa. So some of the menu is inspired by that and some of the menu is a fusion that feeds into the college curriculum.
“We’re using different kinds of ingredients today. Normally we use ingredients that bring a lot of spice and flavour For example, our biryani is famous in Kaldosa, if you try it there we do it with chicken, but here we’re doing it with mutton.
“The wattalappam pudding is like a bread pudding; traditionally in Sri Lanka it’s served steamed but here we are creating it as a fusion.”
Nadu’s tagline states that it ‘Brings a slice of Sri Lanka to the epicentre of Bristol’s cultural quarter, Stokes Croft’ and that rings true for our students who certainly brought a slice of Sri Lanka to our College Green Centre thanks to mentorship and guidance from Srikanth and the team.
If you would like to experience a guest chef gourmet dinner for yourself, follow this link.
