Experiment and have fun with different brews and Chai Ki’s bar plates at their First Monday Mash Up events. We learn about the collaboration with founder Rohit Chugh and he shares a beer and food pairing tip or two…

Describe the food at Chai Ki in three words?

Soulful. Innovative. Comfort.

Paul Winch-Furness / Photographer

Modern Indian sharing plates at Chai Ki

How do the dishes vary between the Toddy Shop Bar and the main restaurant?

The Toddy Shop is open all day and we offer both a breakfast menu until 10.30am and an all-day menu from 11.30am onwards. We also have a special brunch menu at the weekend, available from 10am until 4pm. The focus is on bold punchy flavours that work well with our signature cocktails and selection of craft beers. 

In the restaurant, we offer a dinner menu with modern Indian sharing plates. Dishes feature traditional flavours and ingredients with our own unique twists. One example is our signature Butter Chicken, which we finish with a miso malai for added umami.

Chai Ki Butter Chicken

Chai Ki’s Butter Chicken

How do you balance complex flavours in the food with the diverse flavours in the beers?

With such a wonderful choice of local London craft beers, it’s just a case of finding the right beer to pair with each dish and that means lots of trials and tastings! 

“It’s just a case of finding the right beer to pair with each dish and that means lots of trials and tastings!”

What is your favourite food and beer (or cocktail) pairing at Chai Ki?

It changes from week to week! At the moment, I’d say the Himalayan Ribs with Beavertown Black Betty IPA or Sweet Potato Shakarkandi Chaat with Sambrook’s London Pale Ale. In terms of cocktails, our coconut Chai Ki Toddy works really well with the smoky Gurkhali Chicken Wings.

Favourite beers?

Easy drinking Beavertown Neck Oil IPA or our own house-infused Pilsner.

Rohit Chugh

Rohit Chugh

Have you got any beer and food pairing tips for guests?

The most important thing is to enjoy yourself. It’s not a case of finding the right pairing, just the one that you like and that works for you.

“The most important thing is to enjoy yourself. It’s not a case of finding the right pairing, just the one that you like and that works for you.”

You’ve worked on a few collaborations with Roti Chai and Chai Ki. How important is the role of collaboration within the food and drink industry?

For us as a team it’s very important as it allows us to challenge ourselves and to develop creatively. It’s also fantastically energizing.

Before launching Roti Chai in 2011, I travelled extensively in Asia and also spent a lot of time in big cities like Tokyo and New York. I’ve always been inspired by ingredients and cooking techniques from a wide variety of cuisines. That is very much part of the Chai Ki ethos of innovation.

Goan Prawns at Chai Ki

Goan Prawns at Chai Ki

Your favourite food local loves in London…

I love sushi and am very fortunate to have an Atari Ya not too far from where I live in North London.

Chai Ki Toddy Shop | Crossrail Place, Canary Wharf, London E14 5AR 

 

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