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'A Journey Through India' five-course menu 
& complimentary East India Gimlet
made with seasonal British produce, alongside paired wines 
Also included: a complimentary candle, Spotify playlist, table flower & more, to bring your experience to life at home 
 • £̶̶̶5̶5̶p̶p̶ ̶̶̶d̶̶̶i̶̶̶n̶̶̶e̶̶̶-̶̶̶i̶̶̶n̶̶̶ • £48 pp takeaway (£42 earlybird) • 


'A Journey Through India'

Jerusalem artichoke chaat 
with sweet potato & sev boondi
Paired wine: "Terres Blanches", Cave des Vignerons de Frontignan (Muscat Sec - FR)

Cured Scottish salmon or Charred spiced broccolini (v) 
coconut ginger emulsion, mooli salad
Paired wine: Tursan, La Cave des Vignerons Landais (Baroque/Gros Manseng /Sauvignon Blanc - FR) 

Clove-smoked chicken skewers or Chickpea cakes (v) 
with burnt tomato chutney
Paired wine: Truter Family,  Wellington (Pinotage - SA)

Lamb shank Rogan Josh or Masala Portobello mushroom & garlic saag (v)
with aloo methi & apple-mint raita
Paired wine: Pretty,  Fabre Montmayou, Mendoza (Malbec - ARG) 

Cardamom trifle
with rasmalai’ custard, berries, fennel crumble


+ Organic British cheese board  £9
Cornish nettle yarg, Colston basset stilton, Chilli cheddar, homemade apple & pear chutney & sesame crackers

+ Four paired wines  £18

+ East India Gimlet  £7
London Dry Gin, Lime, Celery Bitters 

Shoreditch Belsize / Primrose Hill

Muswell Hill Balham Stoke Newington


• BELSIZE PK / PRIMROSE HILL ~ 12th & 13th March
• SHOREDITCH ~ 19th & 20th March
• MUSWELL HILL ~ 26th & 27th March
• BALHAM ~ 2nd & 3rd April
• STOKE NEWINGTON ~ 9th & 10th April
Collection kitchen: The Haberdashery, 170 High St, N16 7JL

Shoreditch Belsize / Primrose Hill

Muswell Hill Balham Stoke Newington


Jitin’s father was in the Indian army; so as a family they travelled across India and he absorbed the culinary diversity at each military outpost along the way, acquiring a taste for regional Indian cuisine. 

Having acquired his training with distinction from Oberoi School, achieving the coveted Ishran Devi Gold medal, Joshi began his own personal journey, this time outside the subcontinent. His adventures took him to 8 countries and various Michelin starred restaurants which has helped him to articulate his style. He has used various techniques like curing fish, smoking meats and braising to bring out the best in the ingredients, and has a strong fidelity to using local, seasonal produce, whichever part of the globe he may be cooking. 

As table&candle’s most esteemed guest chef yet, Jitin Joshi’s reputation precedes him; as former Executive Head Chef at Michelin-starred haunt Gymkhana of Mayfair, the ‘Ethnic Chef of the Year’ (Craft Guilds 2009) winner Joshi’s earlier career saw him working under the wings of chef-legends from Eric Chavot to Jason Atherton, in Michelin kitchens the world over. With table&candle, Joshi is seeking “to shake the cobwebs off the British concept of an Indian takeaway”, with his ‘A Journey Through India’ menu, articulating dishes from various regions in his inimitable style, using the finest flora and wild fauna indigenous to these isles.

The ‘Journey Through India’ menu showcases dishes inspired from various parts of the Indian sub-continent, each marking a stage in Joshi’s childhood, and his father's military career. A classic chaat to begin with, but done with various tubers rather than just potatoes; to the malai coconut fish curry-inspired cured salmon, a classic dish in a completely new avatar. Then moving on smoked chicken skewers and subsequently the Rogan Josh from Kashmir as your main course. The dessert is a classic British trifle but done with Indian sweet flavours of cardamom and saffron.

It is a journey through India, showcasing the renowned colour & passion of Indian cuisine, executed in Joshi’s signature style.