In a unique culinary collaboration, chefs from one of the UK’s oldest and most renowned North Indian Punjab restaurant in London’s Covent Garden, joined forces with the galley team aboard HMS Queen Elizabeth to celebrate the Hindu festival of Navratri. The event, organised by the Royal Navy’s Race Diversity Network, transformed the aircraft carrier’s galleys into a vibrant hub of Asian spices and culinary creativity.
As the aromas of traditional Punjabi dishes filled the air, the skilled chefs served up a lavish feast for the ship’s crew and distinguished guests, including members of the National Hindu Students’ Forum. Guests enjoyed a variety of dishes, including the nutritious Village Tarka Daal, a vegan homemade yellow lentil dish, and Amritsari Chole, the famous vegan chickpea curry from Amritsar. Accompanying these flavourful curries were Kulcha Naan, freshly baked with spiced onions, showcasing the rich culinary heritage of Punjab.
This top-grade meal formed the centrepiece of the Navratri celebration, a festival that honours the victory of good over evil and the empowerment of divine feminine energy, spanning nine nights and ten days. The vibrant atmosphere was further enhanced by Garbha dance and music, along with Aarti prayers, led by the National Hindu Students’ Forum.
“This collaboration not only highlights the rich culinary traditions of India but also fosters a sense of community among the crew and guests,” said a spokesperson from the Royal Navy’s Race Diversity Network. “We are proud to celebrate diversity in such a meaningful way.”
For the chefs from Punjab Restaurant, the experience offered invaluable insights into life in the Royal Navy, showcasing the dedication and skills of naval chefs who prepare quality meals for hundreds of sailors three times a day. HMS Queen Elizabeth is fully crewed and operates four galleys staffed by nearly 70 chefs and galley assistants, who stock food for 1,600 people to last more than six weeks. The on-board bakery can produce up to 1,000 loaves of bread daily, while the pantry and fridges typically store impressive quantities, including 66,000 sausages, 28,800 rashes of bacon, 12,000 tins of beans, and 64,800 eggs.
The event also provided HMS Queen Elizabeth’s galley team with the rare opportunity to learn from seasoned chefs, enhancing their knowledge of traditional South Asian cooking techniques. Notably, ‘curry night’ is a beloved staple on the weekly menu across Royal Navy warships.
Amrit S Maan OBE, Managing Director of Punjab Restaurant, stated: “It is an honour to cook aboard the flagship carrier. This is a brilliant opportunity for collaboration between Punjab and the Royal Navy, serving traditional Punjabi Indian dishes with pride.”
Punjab Restaurant, established in 1946 by Sardar Gurbachan Singh Maan, holds the distinction of being the first and oldest Punjabi and North Indian restaurant in the United Kingdom. Now owned by the fourth generation, it has become an iconic feature of Covent Garden, serving traditional Punjabi cuisine to locals, business-people, students, and tourists alike since 1951. Amrit, a representative from the restaurant, spoke about its rich history, emphasising its role in bringing authentic Punjabi flavours to a diverse audience.
The celebration of Navratri aboard HMS Queen Elizabeth exemplifies the Royal Navy’s commitment to inclusivity and diversity, ensuring that all service members can partake in cultural festivities that enrich their experiences.
