Britannia’s “multi- sensory” menus bring new flavour to fine dining

Published on : Thursday, October 30, 2014

P&O CruisesWhen P&O Cruises launches its new ship Britannia next March, creativity, quality, flavour and variety, combined with a touch of theatre, will be the principles behind the ship’s impressive food offerings. These principles will be never more evident than in two of the ship’s fine dining venues – Sindhu and Epicurean – which will continue to build on P&O Cruises reputation for excellence in dining.


P&O Cruises’ marketing director Christopher Edgington said: “In recent years, our guests’ palates have become increasingly more sophisticated and our culinary offering needs to reflect this change. In Sindhu, guests will enjoy unique and innovative Indian cuisine combining Atul Kochhar’s heritage with his love of British ingredients, while in Epicurean they’ll be treated to a brand new multi-sensory cooking experience with touches of molecular gastronomy that complement the more traditional dishes. Both restaurants demonstrate our passion for good food at P&O Cruises”




P&O Cruises has always been proud of its long-standing affiliation with India and Sindhu celebrates this in style. Michelin star holder and ‘master of spices’, Atul Kochhar is the creator of Sindhu where he will showcase his unrivalled flair for fine dining using big bold flavours combining his homeland’s spices with quality British and European ingredients. Examples of dishes include:


• Jal Tarang: Pan-fried hand dived scallops with textures of parsnip
• Karara Kekda: Crisp fried soft shell crab with tomato, cucumber and passion fruit salsa
• Machchi Amritsari: Pan fried cod fillet with Ajwain seeds and crushed spiced peas
• Tandoori Ratan: Rajasthani smoked lamb chop, chicken seekh kebab and basil marinated king prawns


Main Courses








In addition to this extensive and varied menu, Sindhu also offers a bar menu featuring Nashta – Indian tapas.




This fine dining restaurant offers an extraordinary experience where a sense of occasion is always on the menu. Fusing classic dining elements with the best of modern British cuisine in a sophisticated and contemporary setting, the emphasis is on grand style and flawless service. Using the finest and freshest produce presented with great skill to achieve maximum flavour, the dishes are simple allowing the ingredients to be the stars of the show. Chefs utilise the principles of molecular gastronomy and techniques such as precision temperature cooking, freeze drying and fuming flasks of liquid nitrogen in order to enhance taste, texture and appearance. This meeting of science and cuisine will challenge guests’ notions of food and take them on a defining culinary journey. The menu features a selection of classic and contemporary dishes including:





Main Courses








A seven-night cruise on Britannia starts from £779 per person sailing to the Norwegian Fjords. Departing April 25, 2015, the Select Price includes an inside cabin, full board meals, round the clock kids’ clubs and entertainment on board.



Source:- P&O Cruises


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