Seoul to South by Chef Goku

Korean in spirit. Indian by instinct.This August, Table XII welcomes Chef Goku for Seoul to South - an immersive culinary journey shaped by Korean technique and rooted in the remarkable produce of India.Drawing parallels between two cultures with a deep respect for fermentation, seasonality and culinary heritage, Chef Goku reimagines Korean cuisine through an distinctly Indian lens. Gongura becomes kimchi. Arunachali buckwheat finds its way into Korean-style noodles. Gochujang meets Naga chilli, Kandhari chutney and Guntur sannam, while native ingredients from Rameswaram to the Northeast are woven into a contemporary tasting menu.The experience begins with an assortment of banchan before moving through inventive courses such as Indo-Korean Seaweed Salad, Mandu, Deulgireum Makguks and Kanji Guk. It concludes on a playful note with Tipsy Scoop and Chef Goku’s signature Korean Banana Milk Mousse.