Chef Jess Murphy’s Sustainable Food Makes For An Irish Feast

The culinary world was left agog when The Leela Palace Jaipur unveiled an extraordinary pop-up event with none other than the renowned Chef Jess Murphy from Kai Restaurant of Galway, Ireland. The bespoke event is taking place on the 22nd and 23rd of November 2024, showcasing the creative, sustainable food of Chef Jess Murphy.  A celebrated culinary personality, Murphy is known for her Bib Gourmand, Michelin Green Star and two All Ireland National Awards for Best Chef. First introduced by the Michelin Guide, the Michelin Green Star is an award for restaurants showing a commitment to environmentally sustainable activity. It celebrates restaurants and chefs that give environmental responsibility, ethical sourcing top priority in the gastronomic field as well as creative ideas for sustainability.

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Against the scenic backdrop of the Aravalli hills, Murphy joined forces with Leela's Executive Chef Varun Parashar to design a menu deeply set within the traditions of Jaipur's vibrant community and its passionate farmers. Every ingredient was an ode to freshness, sustainability and a cross-continental dialogue of flavours. This collaboration was ushered into this spectacle by the creative forces of Rupali and Akanksha Dean of Dean With Us, who are known for creating immersive culinary experiences. More than just a meal, it became an exciting trip of tasting traditions and innovation. 

A Blend of Sustainability and Flavours

At the heart of this gastronomic celebration lay a shared commitment to sustainability. As climate change pushes boundaries, Murphy’s philosophy of reducing carbon footprints shone through her menu. Each course was meticulously crafted to reflect her ethos: seasonal ingredients, appropriate portion sizes, and a balance of Indian vibrancy with Irish ingenuity. 

Over the years, Kai Restaurant, founded by Chef Jess and David Murphy, has been building recognition for its commitment to sustainability. The restaurant bases its philosophy on simple words: "What's in season will be on your plate." This means it maintains a close relationship with local farmers and delivers fresh, ethically sourced ingredients year-round. This ethos resonated hugely in this Jaipur event, celebrating the union of Galway’s sustainability principles and Jaipur’s rich agricultural heritage.  

The experience began with “Breaking Bread,” a dish designed to unite people at the table. It featured a jewelled kachori paired with slowly braised onions, smoky kasundi, and ginger-smashed sesame cucumbers. This creation was Murphy’s ode to the commonalities between Galway’s community spirit and Jaipur’s hospitality. The dish perfectly blended Indian spices with Irish artistry, giving diners a taste of both worlds. 

The Freshness of the Aravalli's and the Essence of Ireland 

The royal property of The Leela Palace Jaipur provided the perfect setting to savour Murphy’s creations. With the majestic Aravalli mountains as the backdrop, the meal offered a Tuscan feel, infused with the essence of Irish and Indian cuisines. The synergy between local produce and Murphy’s culinary innovation was reflected in every bite.

A Celebration of Local and Global Palates 

One of the standout dishes, Papaya Ceviche, a refreshing medley of lime tiger’s milk, fried peanuts, mint, coriander, and green peppercorns. Murphy attributed her inspiration to the vibrant personalities she encountered in India and her hometown of Galway. Another highlight was the Eggplant Schnitzel, paired with creamy black dahl(dal), burnt butter, almond cauliflower, and saffron rice. For non-vegetarians, the variation included chicken, lamb, Kashmiri chilli butter, wilted greens, and a buttermilk-infused Waldorf salad. Murphy fondly called this her “Yin and Yang” dish, bridging Ireland’s culinary staples with Jaipur’s bold flavours.  

A Sweet Finale with Childhood Memories 

Chef Murphy's creativity extended beyond the savoury courses. There was a fun pre-dessert - Tandoori Rani Pineapple with maple, chilli salt, yoghurt, and Thums Up granita. It was refreshing yet nostalgic of her cricket days in New Zealand and her love for India's cult-favourite soft drink. The grand finale ended up being a Local Banana Tarte Tatin, with toasted coconut gelato and a drizzle of smoked turf whisky butterscotch. Beautifully bringing in the sublime sweetness of bananas from Jaipur mixed into Ireland's rich butter, the dessert gave a poetic conclusion to a feast of two cultures harmoniously blended by the universal language of food. 

Of course, at The Leela Palace Jaipur, Kai pop-up was more than eating; it turned into a cultural conversation, a celebration for sustainability, and an ode to the sheer power of food in connecting hearts and history. As Murphy beautifully put it, her menu was inspired by “the marble rocks of Connemara and the palaces of Jaipur,” offering a taste of the past while looking toward the future.