Cunard hosts immersive Queen Anne dining experience with exclusive preview of new restaurant Aranya

11 December 2023 [Southampton, UK]

Cunard has given an exclusive preview of Queen Anne’s new Indian-themed restaurant, Aranya.

The immersive dining experience was held in The Verandah on board Queen Victoria in Southampton today (11 December), giving VIP guests a never-before-tasted sampling of the Aranya concept.

The three-course meal was delivered by Surjan Singh, fondly known across the culinary world as Chef Jolly, a highly acclaimed Indian chef who is working with the luxury cruise line to develop the Aranya menu.

His achievements span three decades and include senior positions at the Taj Palace in New Delhi, the Goa Marriott Resort, the JW Marriott Mumbai, the Renaissance Mumbai, and London Marriott West India Quay Hotel. He has also enjoyed highly popular stints on MasterChef India and MasterChef Junior, India.

Alongside Cunard’s Culinary Development team, led by Gareth Bowen, the acclaimed chef delivered a host of delectable dishes for the festive feast, starting with a selection of appetisers including smoked chilly pork belly with buttered pao and pickled red cabbage; roasted sweet potato Tikki with a cumin-beet puree; and a sweet pea, goat’s cheese and almond kofta.

A choice of mains comprised roasted wild turbot with tamarind chilli tomato; slow roasted beef short rib with caramelized red onion-cashew nut yogurt gravy; masala roasted cauliflower with wild mushrooms; and a pot sealed Biryani filled with Welsh lamb shoulder.

To finish, a trio of desserts were served –  a jamun, passionfruit mascarpone with a hazelnut nougat; a Malai- Lychee kulfi; and a fresh cut fruit chaat masala.

Each dish showcased the expertise, attention to detail and uniqueness of the Aranya experience.


As an all-new taste direction for Cunard, Aranya (meaning forest or wilderness in Sanskrit) has been designed to surprise and delight guests, taking diners on a journey through the rich spice flavours of India with menus curated by experts in their field.

It’s intended to transport guests on a multi-sensory  tour of the Indian subcontinent, from the vibrancy of the flavours to the luxurious interiors, which include stunning floor-to-ceiling windows to ensure magnificent views while dining.

Wherever guests decide to take their taste buds is their choice, be it the sprawling bazaars of Delhi, the lush green pastures of Kerala, or perhaps the golden sands of Goa. Aranya’s strength is its playful interpretations of classic Indian cuisine, and every evening is a new adventure.

Aranya is one of four additional dining experiences that will be available on Queen Anne – alongside Aji Wa, Sir Samuels, and Tramonto – which will offer guests more choice than ever before. The evening-only dining venue will be available to guests as a supplement, complementing the inclusive fare options offered for lunch or dinner elsewhere on the ship.

Katie McAlister, President of Cunard, said: “We always strive to deliver unparalleled culinary experiences at sea and we were absolutely thrilled to share a sneak peak of what’s to come with Aranya, which will be one of the most exciting dining venues aboard our newest ship Queen Anne. Cunard is renowned for high-quality dining options, and we’re delighted to be introducing more venues that reflect the vibrancy and varied cultural tastes of our guests. Queen Anne will offer more choices of entertainment, dining, and bars than ever before and we’re so excited to be working with chefs at the very top of their game, such as Surjan Singh, to ensure that our new Queen surprises and delights guests not just in her maiden season but for many years to come.”

Surjan Singh (Chef Jolly), Aranya Development Chef, added: “It is an absolute pleasure to be working with Cunard on such an exciting project. Aranya is not just a restaurant, it is a multi-sensory culinary experience that is designed to immerse diners in the rich spice flavours of the Indian subcontinent. Every dish has been curated with authenticity and quality at its heart, resulting in a harmonious blend of tradition and innovation that I hope diners will remember long after their voyage.”

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