Chef Stephen J Gomes named ‘English Curry Chef of the Year 2013’

Already Cobra Good Curry Chef of the Year 2013 and dedicated Chefs’ Forum Member,  Chef Gomes is now named Chef of the Year at the prestigious English Curry Awards 02.09.2013

The prestigious English Curry Awards is an opportunity for the Asian cuisine industry to gather and celebrate the very best of England’s’ restaurants, caterers, chefs and those who have dedicated themselves to their craft. Held on the 2nd September – A Monday, the only logical day to pull dedicated restaurateurs and Chefs’ Forum Members from their work, led to a full house in which the Award Winners were announced.

Among them, Chef Stephen Gomes was crowned with the highly coveted award – Chef of the Year 2013. Having only opened his first English restaurant Meluha in April this accolade was especially flattering. Nominated anonymously by customers the award was judged by mystery diners who are Indian food experts and looking for perfection.

The award recognizes Chef Stephens dedication to the future of Indian Food, from his perspective of taking dishes routed firmly in authenticity and adding a twist of modernity such as his beautiful, delicately flavoured Lamb Railway Curry, originally served to the Raj on the first railways and still popular to this day, now served in Meluha in Kilner Jars with the moreish and perfectly matched chilli, chocolate and honey nan.

The first chef to successfully introduce natural food science to Indian cuisine, Chef Stephen started his experimentations in 2007 at his Cardiff based restaurant Moksh (where chefs eat guide 2012). Moksh, literally translated as “liberation”, was the starting point for freeing and reinventing Indian cuisine, the evolution of which is Meluha “The abode above”.

Gomes’ style is perfectly reflected in his restaurants, with décor, a juxtaposition of bright graffiti and flashes of colour against calm and welcoming ambiance of spiritual colours and depictions. His delicious menus are always uniquely presented in chapters to lead diners through an exploration of flavours and scents: The simplest but perfectly balanced Ratnagiri Mango lamb to the profusion of bubbles, foam and clouds of spices cooked up during his exclusive Chefs Table events.

Speaking on the opening of Meluha Gomes commented,

“I have always wanted to evolve my commitment to Indian cuisine and felt that it was time to move this to the future. When using food science alongside authentic Indian dishes it is a little more difficult as there are a lot of spices and it’s all about balance. I wanted to ensure the result was as delicious as it was visually enchanting, after all that’s the beauty of India itself!”