With an authentic new Indian menu recently added to his culinary repertoire, Joe Peden, Head Chef at Karma Lake of Menteith at Port of Menteith in the beautiful Trossachs, has explained the story behind its addition.

Having won Karma Group’s Best European Chef competition last year, where he competed against six other Karma Group chefs, Joe was delighted to discover that his prize was a culinary tour of India, which he took earlier this year. “Winning the European Chef competition was not just a triumph for me; it opened the door to an unforgettable two-week culinary odyssey through India's vibrant resorts,” said Joe.

“My adventure began in the sun-kissed shores of Goa, at the luxurious Karma Haati Mahal, where I immersed myself in the local flavours and traditions,” he said. “Over three days, I indulged in a gastronomic delight, sampling an array of exquisite dishes. A highlight was an excursion to local bustling markets, where I explored the vibrant stalls filled with fresh fish, exotic fruits, aromatic spices, and a variety of meats. This glimpse into the local food culture was followed by a delightful breakfast at a nearby café, before returning to the hotel to delve into signature dishes. Under Head Chef Kundan’s guidance, I learned to craft traditional delicacies such as Puri Bhaji and Mushroom Palak, along with various bread recipes like Puri and Paratha.”

Joe then travelled to Kerala, on the south-west coast of India. Highlights here included a lavish feast on a houseboat, sampling local specialties like Meen Pollichathi—fish grilled in aromatic banana leaves—and learning to prepare Appam, a thin pancake, and Prawn Moilee, a light and fragrant curry.

After Kerala, he headed to Jaipur, landing at Karma’s Haveli resort for a brief but packed visit, taking in the majestic Amber Fort and a chai experience at Masala Chok, before tackling the intricate process of using a tandoor to craft traditional Dal Baati Churma.

“Another incredible highlight for me on this trip was a nine-hour taxi ride through the vibrant landscapes of Rajasthan, leading to the enchanting city of Udaipur,” said Joe. “I stayed at Karma Seven Lakes, exploring the breathtaking City Palace, and enjoying a scenic boat ride on Lake Pichola. My penultimate stop was bustling Mumbai, where I visited a local street food market, trying out popular street food delicacies, Pani Puri, Pav Bhaji, and Vada Pav. The day culminated in a magnificent dinner prepared by renowned Indian celebrity chef Asif Qureshi, whose family has earned acclaim throughout Northern India for its biryani recipes, including an uncle who was featured on a Gordon Ramsay travel show.”

“Returning to Goa for the grand finale, I was fortunate to have more culinary classes with Chef Kundan, refining my skills and learning new dishes for our revamped menu. From Prawn Papads to Paneer Pakora and the beloved Butter Chicken, I felt inspired and invigorated by the rich tapestry of flavours and cooking techniques that define Indian cuisine. This journey was not just a culinary tour; it was a deep dive into the heart and soul of India’s food culture, an experience that will forever shape my approach to cooking and menu creation,” finished Joe.

“I am delighted to have used all of this knowledge and inspiration to create a new Indian menu for Karma Lake of Menteith which is available every day during our usual kitchen hours,” said Joe. “If you love Indian food as much as I do, you must try it.”

His fantastic Taste of India Menu features such delicacies such as Gunpowder Far Far, spicy crispy tapioca crisps, served with mixed chutneys; Bhel Puri, a savoury chaat snack served with puffed rice, sev, vegetables, and sour, spicy chutneys, and Chef Kundan’s pork belly vindaloo, as sampled on Joe’s travels. Vada Pav, the classic Mumbai Street Food dish of a spiced potato patty served in a morning roll with chutneys, is also on the menu, as is a Regional Chicken Curry of the Day, making yet more use of recipes Joe has acquired from his journey around India.

Desserts include Coconut Cardamon Rice Pudding, Gulab Jamun, spongy fritters sucked in a Cardamon and rosewater water, and Shrikhand—a Mango & Cardamon spiced yoghurt served with Puri.

Commenting on Joe’s trip, and the new Indian menu, Adrian Willmers, General Manager at Karma Lake of Menteith, said: “To say we are proud of Joe is an understatement. He was a worthy winner of this incredible competition, pitting himself against other talented chefs within the Karma Group which has 44 worldwide resorts. It's evident that he came back absolutely inspired from this amazing trip to many of India's most vibrant food regions. Here at Karma Lake of Menteith, our dining customers are directly benefiting from Joe’s knowledge with this incredible new menu that they can now enjoying. Using our locally sourced produce, it really is an exceptional experience. We look forward to many more delicious dishes coming out of Joe’s kitchen, including festive creations as we approach Christmas.”

Further details - https://karmagroup.com/find-destination/karma-resorts/karma-lake-of-menteith/#cuisine_section.

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