Birmingham’s Raja Monkey hosted a lunch to celebrate Chef Munayam Khan becoming Patron of the Chefs’ Forum Academy at South & City College.  Owner and chef Munayam Khan is committed to engaging and mentoring the next generation of chefs and has supported The Chefs’ Forum since its launch in Birmingham in 2016.
 
The day served as a double celebration as The Chefs’ Forum firmly-launched its recent publication, The Chefs’ Knowledge – A Modern Culinary Repertoire, a book of 100 recipes all junior and student chefs need to know.  Munayam contributed various recipes to the book, passing on his in-depth knowledge of Indian cuisine from all parts of the Indian subcontinent.
 
Munayam said “It’s all about eating to make a difference.  I want to show students and young people where food comes from and to head-up The Chefs’ Forum Academy at my local catering college is a real honour.  We’re looking to increase awareness of provenance, traceability and sustainability coupled with trips to farms and fresh produce markets for students. We’re also keen on teaching business studies to all hospitality students as well as employer engagement and curriculum enrichment. This lunch is our way of introducing ourselves to the current student year and we really hope to make a difference.”
 
Munayam believes that it is really important to give back to the industry.  He champions sharing his knowledge and nurturing the next generation of culinary talent.
 
Aussie beef and lamb was showcased in both the starter and the main course and Munayam was so impressed with the quality of the produce that he would love to feature it on the menu at Raja Monkey. 
 
Here is what was served on the special one-off lunch menu:
 
Starter by Khaled Khan, Head Chef at Lasan Restaurant
• Bihari Lamb Boti Kebab
• A delicious signature lamb dish, tandoor cooked – melt in the mouth
 
Fish course by Munayam Khan, Chef Patron at Raja Monkey
• Shorsher Maach
• A mustard fish dish with Royal Greenland Halibut – Bengal style
 
Main course by Fraser Walton, Executive Chef at Fiesta del Asado
• Australian grain fed striploin, bone marrow risotto and truffled chimichurri
 
Dessert by Munayam Khan
• Beetroot Halwa, Pista Kulfi
 
Reel filmed and edited by @levante.media for @rajamonkey

Special thanks to the sponsors for making these events possible:
• Wedgwood and Royal Doulton
• Delifresh
• Mitchell & Cooper
• MCS Technical Products
• Chefworks
• Foie Royale
• Royal Greenland
• Aussie Beef & Lamb
• Adande Refrigeration
 
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