If you've a head for heights and an appetite for adventure don't miss out on London's pop up restaurant 'Dinner in the Sky' . For a limited period of ten days, until September 30th, diners with a stomach for heights can enjoy gourmet food whilst suspended at a dining table 25 metres in the air.
London in the Sky, as the dining experience is called, consists of a 22-seat 'sky table' with a space in the centre from which the chef and their team prepare and serve food from breakfast through to dinner. Any nerves will soon be settled by a welcome glass of bubbly as the guest chefs whip up a special sky high menu in front of strapped in diners.
The well-travelled restaurant has previously graced the skylines of Las Vegas, Dubai and Cape Town, to name but a few.
This year's event will see eleven of London’s best restaurants transfer their menus and dining experiences to the unique sky table, here's the impressive line up of guest chefs:
Cooking up breakfast on successive days are: Martin Morales (Ceviche and Andina), Daniel Doherty (Duck and Waffle), Chantelle Nicholson (Tredwells), Peter Weeden (Newman Street Tavern)
Chefs of the Day include: Robert Ortiz (Lima), Sophie Michell (Pont St), Calum Franklin (Holborn Dining Room), Mark Sargeant (Morden & Lea) Mike Reid (M Restaurant), Scott Hallsworth (Kurobuta London) and starring on the last two days will be Tom Aikens (Tom's Kitchen) the youngest British chef ever to be awarded two Michelin stars.
You'll need deep pockets as well as a head for heights. Daily flight options start at £50 for a Breakfast flight, Lunch flights include a three course menu wine and come in at £125ppn, Dinner flights at £200ppn include a champagne reception, four course dinner and wine. Taittinger flights include Taittinger champagne, of course, and a selection of canapés prepared by the chef of the day, cost £75.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.