Curating a Global Culinary Journey

We’re constantly looking at ways to elevate the culinary experience at Karma; in the words of James Beard “Food is our common ground – a universal experience” As such our acclaimed chef  Joseph Antonishek has been working hard to curate what he calls the Karma Culinary Journey – a new tasting menu at Karma Kandara, Bali, inspired by Karma Group resorts around the world. Each dish on this cosmopolitan menu is connected to a Karma Group resort and a culinary tradition. For example, the starters include a tangy, spiced Pani Puri puff from Karma Seven Lakes in Udaipur and a Mediterranean Mezze Plate from Karma Minoan in Crete, while among the mains you can sample a Bamia Goat Leg Stew inspired by our new Karma Karnak cruise in Luxor, Egypt or a perfect batter barramundi Fish & Chips that takes its cue from Karma Salford Hall in Evesham, England. According to chef Joe, the new menu came about through his desire to create a “smoke and mirrors spin so that we aren’t running a generic please everyone yet no one style menu”

SUMMER ROLLS
HEIRLOOM TOMATOES & BURRATA
THAI CHICKEN CURRY

“As I enter my new role as Executive Chef South East Asia & Pacific, I’m conscious that I’m surrounded by all these fantastic dishes from across the Karma Group network. As I bring my expertise to each of these fantastic restaurants, I also want to bring back a wealth of culinary knowledge and great food back to Karma Kandara to share with our guests here”

We’re excited to see more of Chef Joe’s culinary creations in the coming months as he settles into his new role – and we highly recommend you take his Karma Culinary Journey next time you’re with us in Bali!

View Culinary Journey Menu

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