The Bite Magazine - Spring/Summer 2021 - Issue 29

bitecuisine Traditional Indian Cuisine A t Heritage Dulwich, you can expect to receive a per- sonalised service that puts you immediately at ease and leaves you with some knowledge of the ingredi- ents that go into their rich and traditional inspired cooking re-imagined into modern Indian dining. Thanks to their in- spired ancestry and cultural past, the restaurant pays homage to India’s diverse culinary culture. It puts a contemporary spin on traditionally grounded recipes that have been passed down through the generations. Chef Patron Dayashankar Sharma had initially planned to openHeritage Dulwich in January 2021, but due to the ongoing pandemic, he had to postpone until the ‘roadmap out of lock- down' allowed indoor dining in May. The chef extraordinaire has over 30 years of culinary experience that pairs traditional Indian cooking with contemporary ideas and techniques. He grew up in Rajasthan, northern India and developed a culinary interest from watching his mother cook. After receiving a diploma in Hotel Management, Dayashankar worked with the Oberoi and Taj hotel groups for ten years, where he developed an in-depth knowledge of the country’s regional cuisines and became an incredibly skilled chef. When he arrived in England in 2000, Dayashankar worked at the re- nowned Tamarind Group, which own many of London’s best known and Michelin-starred Indian restaurants. Today, the chef has fulfilled his dream of running his own fine dining es- tablishment. With the weather slightly dreary outside, we were welcomed warmly by the staff at the restaurant. Outside, the restaurant name boldly stands out in gold lettering on a black background and then repeated invertedly on the material banner below it. Inside, you immediately notice the delectable décor with chan- deliers and exquisite lighting, bringing comfort and ambience to the atmosphere. On one side of the restaurant, there are ar- tistic paintings of peacocks, and on the other, framed Indian sketched drawings. Other details you may notice in this wonderfully open-spaced restaurant include the thoughtfully furnished handcrafted wal- nut chairs and tables and deep leather brown fluted banquette seating that seamlessly blend with the contemporary central copper bar. Hanging lanterns separate the peacock paintings on the wall, moon-shaped lampshades hang over the tables on the left-hand side, and the floor is smoothly polished with light brown flooring. Having spoken to Dayashankar Sharma previously at the res- taurant review of Grand Trunk Road restaurant in east London two years ago, the chef came to greet us. He had always wanted to open his own restaurant and thus moved across the river when he recognised Dulwich as a good location for authentic fine dining. We were also introduced to Roy, the manager, who is the design architect behind the décor and also worked with Dayashankar at Grand Trunk Road. Venison Badal Jaam Potato and Quinoa Cake Goan Stuffed Fish Chef Patron: Dayashankar Sharma