London


<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="768" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IMG_3132-768x1024.jpeg" alt="Sanjay Gour of Black Salt Sheen " class="wp-image-3807" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IMG_3132-768x1024.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IMG_3132-225x300.jpeg 225w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IMG_3132-1152x1536.jpeg 1152w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IMG_3132.jpeg 1500w" sizes="(max-width: 768px) 100vw, 768px" /></figure>



<p>High quality Indian food served in a relaxed setting? Sounds like a recipe for success to us, which is probably why <a href="https://blacksaltsheen.com" target="_blank" rel="noreferrer noopener">Black Salt Sheen</a> in south west London has made it into the Michelin guide and won best restaurant at this year&#8217;s <a href="https://london.muddystilettos.co.uk/awards/winners/" target="_blank" rel="noreferrer noopener">London Muddy Stilettos Awards</a>. </p>



<p>We sat down with chef-owner Sanjay Gour, who&#8217;s also co-founder of other hit London eateries Dastaan and KOKUM London, to discover the secrets of his empire (and get some top culinary tips too). </p>



<h2 class="wp-block-heading" id="h-career-highlight-nbsp">Career highlight?&nbsp;</h2>



<p>I was lucky enough to be part of the pre-opening team of Corinthia Hotel as an executive pastry chef. Looking after multiple outlets, afternoon tea and big banquets, it was full on and one of the best experiences of my career. </p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous">Did you do a lot of cooking for the rich and famous?</h2>



<p>I&#8217;ve cooked for lots of great chefs like Alain Ducasse, Heston, Gordan Ramsay, Helene Darroze. Plus, lots of Hollywood celebrities and some great singers such as Sir Paul McCartney. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00403-1024x683.jpeg" alt="Dish at Black Salt Sheen " class="wp-image-3812" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00403-1024x683.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00403-300x200.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00403-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00403.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-impressive-any-goss">Impressive! Any goss?</h2>



<p>In this line of work, gossip follows you, every place has some story to tell but, unfortunately, you sign an NDA so I&#8217;ll have to pass on this one I&#8217;m afraid.</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy">How would you sum up your cooking style and food philosophy?</h2>



<p>I used to be into French classical pastry but eventually transitioned into Indian cooking (back to my roots). My whole purpose of becoming a chef is so that I can experience, firsthand, the expression on the guests’ faces when they love their first bite of food – this brings so much joy to me and other chefs.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00224_1-1024x683.jpeg" alt="Dish at Black Salt Sheen " class="wp-image-3808" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00224_1-1024x683.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00224_1-300x200.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00224_1-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00224_1.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work-nbsp">Most memorable moment at work?&nbsp;</h2>



<p>Opening Murano restaurant by Angela Hartnett back in August 2008 and then receiving our Michelin-star in January 2009 – this was an amazing moment that I&#8217;ll never forget. </p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner-nbsp">You’re tired, starving and impatient: what do you cook for dinner?&nbsp;</h2>



<p>I&#8217;m going to keep it simple: a fried egg on toast with lots of pepper and green chillies.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date-nbsp">What would you cook to impress a date?&nbsp;</h2>



<p>I&#8217;d make a slow cooked leg of lamb &#8211; the meat would be tender, melt-in-the-mouth &#8211; served with fragrant pilau with lots of nuts and raisins. Definitely food for romance. </p>



<h2 class="wp-block-heading" id="h-who-is-your-favourite-chef">Who is your favourite chef?</h2>



<p>I&#8217;m going to say chef Thomas Keller (the first and only American-born chef to hold multiple three-star Michelin ratings), as his whole journey has inspired many present chefs, including myself.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00368-1024x683.jpeg" alt="Dish at Black Salt Sheen " class="wp-image-3809" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00368-1024x683.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00368-300x200.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00368-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00368.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook-nbsp">Do you have a favourite cookbook?&nbsp;</h2>



<p>It would have to be Thomas Keller&#8217;s books T<em>he French Laundry</em> and <em>Under Pressure</em>. Also Grant Achatz&#8217;s <em>Alinea</em>. </p>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine-nbsp">What’s your favourite type of cuisine?&nbsp;</h2>



<p>Got to be Indian, because the number of different spices, ingredients and the number of dishes that can be made vegetarian and vegan is limitless<strong>.</strong></p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday-nbsp">Favourite things to eat when you’re on holiday?&nbsp;</h2>



<p>Whatever the local cuisine is, but pizza is a guilty pleasure. You can never go wrong with pizza!</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget-nbsp">Favourite kitchen gadget?&nbsp;</h2>



<p>A Thermomix. It&#8217;s a very expensive multi-cooker, when I started using one I discovered it&#8217;s like having a mini chef working for you. I wouldn&#8217;t be without one. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00386-1024x683.jpeg" alt="" class="wp-image-3811" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00386-1024x683.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00386-300x200.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00386-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2024/08/IDO00386.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why-nbsp">Favourite ingredient and why?&nbsp;</h2>



<p>Garlic, I absolutely love it! From making a simple garlic fried rice to roasting big steaks, garlic adds a different dimension and depth of flavour to any dish.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient-nbsp">Most overrated ingredient?&nbsp;</h2>



<p>Saffron – it is expensive and very difficult to get the pure quality.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip-nbsp">Tell us your best ever cooking tip?&nbsp;</h2>



<p>Lot of people struggle to cook rice well. The trick is to wash the rice under hot water three times to get the excess starch out and then leave it to soak for an hour. Also, before you drain it, add in a spoon of oil so the rice grains don’t stick together.</p>



<p><strong><em>You can try Sanjay&#8217;s cooking at&nbsp;<a href="https://blacksaltsheen.com/contact-us" target="_blank" rel="noreferrer noopener">Black Salt Sheen</a>, 505-507 Upper Richmond Road West, East Sheen, London, SW14 7DE. </em></strong></p>


What’s cooking? Sanjay Gour, Black Salt Sheen

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