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For Executive Chef Sajeev, like many who celebrate, Diwali is a time for “coming together with all generations of family and friends, burning crackers and lighting diyas”. Like all festivals, he says, it’s also a time for filling the table with food.
Sajeev was born in the south of India, in Kerala, but grew up in New Delhi. Both states have their own ways of celebrating the Festival of Lights, but the eating and gifting of sweets is a common theme all over.
Sajeev has reflected this in his Diwali Tasting Menu, incorporating his own take on the traditional Indian pancake malpua. His Orange Malpua Rabri is made using the classic batter spiked with saffron and orange, poured into miniature pancakes and gently fried in ghee. The malpua are finished with pistachio kalakhand, patissa crumb and sweet candied orange. This specially-created Diwali dessert forms one of six tasting courses, alongside classics like Hariyali Bream and Mallard Chutney Seekh, designed to fill the table.