Sevilla chef Sahil Sabhlok is on an experimentative culinary journey where he plans on changing his menu every month, much to a foodies’ delight
The entrance lit with candles and lanterns was perfect to set the mood for the evening. The ambience would make you fall in love with the place while the flavours would make you adore the taste. The flight of stairs that took us to the tree house-like restaurant was a beautiful transition to a food paradise.
The chef’s table is an unusual concept by Sevilla at The Claridges that offers you sophisticated dining options with a promise of rich flavours. “The main motive of the chef’s table is to give my guests something new to eat every time they visit. I would keep things which they will appreciate and few will go out of the menu,” said chef Sahil Sabhlok while introducing his new menu which he plans to revise every month.
Chef Sahil revealed several ingredients of the dishes that would follow but was successful in keeping the curiosity of his guests intact. The rest was left for us to explore.
His new menu is an amalgamation of a variety of rich flavours. The succulent Himalayan trout plated in front of us was one such example. The chef used fresh Himalayan fish which was marinated for 20 hours before it was grilled. Served with oyster sauce and colourful crunchy veggies, the dish was flavoursome.
The chicken platter with green pea puree, cold almond grape soup and sorbet with basil leaves were other new delicious attempts served with white wine. The combination enthralled the guests. Fluffy dim sums with lamb stuffing and tomatoes were served next.
The delectable sweet and steamy diced watermelon served with thyme, caviar and aged vinegar on a mini platter was also a treat for the eyes. “Presentation is important but one should limit it to the extent that the taste is not sacrificed. I draw the ideas of how to plate my dishes beforehand on paper so that I don’t serve cold food to my customers,” the chef shared.
He appreciated how parents nowadays support their children’s decision to pursue a career in culinary arts. “Though my parents supported me but our relatives and friends thought I’d become a caterer one day,” he recalled laughing.
With people becoming more calorie conscious, it is difficult to cater to their needs but the chef’s table whetted our appetite with a nourishing twist. “We have options for people with different allergies and we also customise our menu. We don’t want to restrict our guests and also plan on introducing healthy fast food for children and health conscious guests,” said the chef.
He asserted there is much more to a meal apart from its rich taste. It is also an experience. He knows that the mantra to attract guests is to serve them in a very unexpected manner. “Celebrity English chef Heston Blumenthal has come up with a new concept where he serves seafood with an iPod in a shell so the diners can hear the sound of crashing waves as they eat. The dish is called sound of the sea,” he said.
The chef grew up admiring Marco Pierre White and has a dream to work with American chef Thomas Keller. He also loves the way award-winning chef Vikas Khanna experiments with flavours and while talking about his achievements, he said, “Chef Vikas Khanna is a well-travelled cook with a vast knowledge. Professional chefs like me would like to know about his journey.
And so I would love to read the world’s most expensive cook book by him called Utsav — A culinary epic of Indian festivals and learn more.” The chef who is a strong believer of experimentation had no second thought when he said that street food could also be amazing with extraordinary flavours. “Chef’s have to take risks and the guests appreciate it. Good cuisine is all about experimenting with ideas and not money,” he signed off.
photos Pankaj Kumar