What are the chances of finding a chef in Budapest born of Pakistani parents who worked at a Michelin-starred restaurant in London and now flies the flag for Indian cuisine in the Palace Quarter? And he’s also a Christian pastor and Bible teacher... Meet the ever-smiling, kind-hearted chef Allen Diwan who, after more than two decades here, has adopted many Hungarian ways.
Allen Diwan first came to Budapest 22 years ago to study medicine but eventually turned to hospitality. He has now decided to bring authentic recipes closer to the domestic customs of Central Europe.
Indian
cuisine is extremely varied, diverse and – strange as this might sound –
similar to Hungarian in terms of the basics. Onions, garlic, tomatoes, peppers,
chili, cumin and ginger are also increasingly used here.
The diversity is based
on playing with quantities and variations. It might be said that where
Hungarian cuisine ends, Indian begins.
His
restaurant, opened with his Pakistani wife during shutdown, was intended from
the beginning to be a deliberately non-authentic Indian place. He understands European gastronomy, and embraces local customs in terms of serving, ingredients
and seasoning.
You do not receive dips, dishes are served on a plate. That is
why the name is not Mumbai or Delhi but Pesti ('Budapest’) Chutney. They are
loyal to their roots, but combine them with the culture and cuisine of their
host country.
As a religious man, Allen felt that a medical career should not be his way of life, even though his family worked in health care in England. He is convinced that Pesti Chutney found him and not the other way round.
The presentation
of each dish is delightful, the spiciness of the food more suited to European tastes, the
prices friendly and the flavours sophisticated, playful and creamy. The
sauces can be varied, there is a strong emphasis on vegan food, with tastings also
available (three to seven dishes, HUF 3,990-HUF 7,990).
Appetisers, pakoras, samosas, aubergine spreads, cost 1,290 forints, cream soups 790 forints. Main courses range from vegan lentils (HUF 1,690) to lamb shank (HUF 3,390), with suggested sauces to accompany.
Allen Diwan has created a cosy restaurant where Hungarians can experience Indian cuisine without venturing too far from Central Europe. His next project? A tapas bar along the same street.
Pesti Chutney
District VIII. Bródy Sándor utca 21
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Current opening hours: Daily noon-10pm
