Karunesh Khanna, executive chef at the Tamarind chain of Indian rstaurants in London, admitted using shop-bought chicken stock to flavour his dishes.
The Mail on Sunday reported that the allegations were made against chef Khanna during an employment tribunal case brought by an assistant manager who lost his job after he complained about the practice.
Chef Khanna, who trained at The Dorchester, Four Seasons, The Ritz and Claridge's hotels admitted using stock cubes at Tamarind Kitchen in Soho, central London, according to the documents. He claimed that guest “don’t need to know”, when six members of staff voiced their concerns.
The tribunal failed to find specific evidence of the use of chicken stock cubes in vegan and vegetarian dishes and the the restaurant group’s director, Fateh Dhaliwal, through a spokesperson, denied some of the allegations to Eater.
“We have never used chicken stock powder in vegan or vegetarian meals,” he said. He also clarified that the allegations related only to Tamarind Kitchen in Soho and not the Michelin-starred Mayfair flagship.
There are three restaurants that comprise the Tamarind Collection group: Tamarind of Mayfair, Tamarind Kitchen in Soho, and Zaika in Kensington.