AANYA
A trio of envelope-pushing chefs helms this adventurous dinner series, fusing Indian flavours with techniques from across the globe.
Overview
This month sees Spring Street's stately Windsor Hotel play host to yet another must-try food residency; this time plating up an innovative celebration of Indian flavours that simultaneously nods to Australia, Europe and Asia. And the trio of chefs at its helm have quite the collective resume.
Taking over the hotel's Canberra Room from Thursday, March 9–Saturday, March 11, and Wednesday, March 15–Saturday, March 18, AANYA is a collaborative dinner series sprung from the minds of three Society alumni — Janos Roman (also Nobu London, The Fat Duck, Dinner by Heston), Jo Ward (Om Nom Dessert Bar) and Nishant Arora (Sweden's Michelin-starred Frantzen, Cutler & Co).
Here, the chefs are taking diners on a globe-trotting exploration of spice and technique that's guaranteed to leave an impression. Expect creative bites like delicate waffles crafted from chicken skin, crispy smoked eel vada, a riff on the classic rogan josh that's topped with anchovy and smoked hay gel, and a dessert assembly of puffed potato, curry-smoked chocolate and pistachio miso.
Featuring four courses plus snacks, AANYA's set menu comes in at $195, with drinks available to add on. Try a drop from the high-flying wine list, or go for one of the signature cocktails, including a plum- and carob-infused boulevardier.
Images: Kurieto Tableware
Information
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