From April 2, 2024, Baraabaru at Four Seasons Resort Maldives at Kuda Huraa unveils a captivating new menu, continuing the culinary collaboration between Indian-born, New York-based Chef Hari Nayak and Head Chef Kishan Singh. This latest offering marks a continuation of their partnership that began in October 2023, blending the rich culinary traditions of the Indian subcontinent with Maldivian influences and introducing innovative culinary concepts.
The Nayak-Singh Baraabaru partnership transcends a simple fusion of flavors, embodying a shared philosophy and deep-rooted passion for culinary innovation. Chef Hari Nayak, originally from the coastal city of Udipi, India, brings his modern interpretation of traditional Indian cuisine, honed in some of the world’s top restaurants. Complementing him, Chef Kishan Singh is renowned for his commitment to natural flavors and meticulous preparation of fresh, authentic dishes, adding a local dimension to the global culinary approach.
The menu features standout dishes such as Kokum Cured Tuna, combining the zesty taste of Bhel Puri with creamy avocado in a refreshing salad, and Tandoori Grilled King Oyster Mushroom, which highlights the smoky flavors of the tandoor. The menu also includes the richly flavored Kosha Mangsho, a Bengali-style slow-cooked mutton with black masala, and the innovative Burrata Butter Chicken, which pairs tandoor-charred chicken tikka with smooth burrata in a roasted tomato makhini sauce. The Lamb Shank Biryani features saffron-infused Keralan rice with caramelized onions and toasted cashews.
The new season Baraabaru menu expands its gaze beyond the Southern coastal recipes that defined Chef Hari’s India’s childhood and the first menu, embracing a pan-Indian approach with a modern twist. “We’re thrilled by the overwhelming reception from our guests who have recently dined at Baraabaru,” comments Didier Jardin, General Manager at Four Seasons Resort Maldives at Kuda Huraa. “We’re excited to elevate the dining experience even further with this new menu selection that features popular favourites as well as a selection of new dishes.”
Highlight dishes personally favored by the chefs include Chef Nayak’s Ghee Roasted Baby Eggplant with red chilli and tamarind, served with Neer Dosa, and Chef Singh’s Goan Peri Peri Prawn with garlic pachadi and curry leaf oil.
Dining under the vast skies of Kuda Huraa, guests will experience a culinary narrative that celebrates the convergence of Indian and Maldivian gastronomy, crafted by two chefs dedicated to the art of innovative and flavorful cuisine.
The post Baraabaru at Four Seasons Maldives unveils exquisite new menu in Collaboration with Chefs Hari Nayak and Kishan Singh appeared first on Travel And Tour World.
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