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Leading Female Head Chef, Shilpa Dandekar, Redefines Indian Fine Dining for Autumn

From cultivating a reputation as one of London’s leading female Indian chefs with her singular and creative menus, Shilpa Dandekar is now welcoming autumn with a host of new flavours that continue to redefine Indian fine dining in the capital.

Previously working with Raymond Blanc and being personally picked by him to lead the kitchen at Brasserie Blanc as Head Chef, her own eatery, Fulham’s Pure Indian Cooking, has become the outlet for sumptuous creations including Scallops with strawberry, fresh mint and roasted almond, and Mangalorean Chicken cooked with coconut and byadgi chillies.

Drawing on her experience from her many years in Mumbai along with her sous-chef position at the Michelin-starred Quilon, Shilpa used her time in lockdown to devise new delicacies that turn the experience of Indian dining on its head.

Her new dishes for the season include Nutmeg marinated venison steak with onion bhaji rings and chilli coriander butter, Kasoondi mustard pan-fried stonebass with mussel sauce and samphire pakoras, and Curry Leaf tempered asparagus with pine nut and coconut.


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