Chef Peter Joseph will be launching his first solo restaurant, Kahani in Chelsea this September.
Located opposite the iconic Cadogan Hall, the 90-cover restaurant will be inspired by Joseph’s upbringing in Tamil Nadu, the southernmost state of India. Kahani, which translates to ‘story’ in Hindi, will be centred around his philosophy of community eating to celebrate, bring people together, break boundaries and share tales.
Previously executive chef at Tamarind for over 10 years where he helped the restaurant maintain its Michelin star,Joseph’s new venture will blend the cuisines of his two home countries. This contemporary approach to Indian cooking will showcase seasonal and sustainable British ingredients, focusing on grilled meats, fish and vegetables from the robata grill - a core dining philosophy of the restaurant.
Kahani’s starters will be served as finger food with the aim of creating a sociable atmosphere, in keeping with Joseph’s community focused spirit. Highlights include; Tandoori calamari with Kasundi mustard and sweet lime chutney and a platter of venison, kid goat and chicken tikka samosas.
The ‘classics’ section will offer dishes cooked by either a tandoor or robata grill and will feature: Smoked Malabar prawns with coconut and Keralan spices; Gressingham duck with coriander, apple chutney served with a kumquat salad and Tandoori broccoli marinated in honey, nigella seeds and wheat crisps.
There will only be two curries available - the ‘Kahani’ butter chicken and a Nalli Gosht as well as a Thalassery Biryani. An excellent selection of vegetarian and vegan options will also be on the menu.
Desserts will also play an important role, abandoning tradition with the likes of; Peter’s ‘melt in the middle’ cheesecakes; a chilli chocolate mousse bomb and a pineapple cre`me
with cinnamon.
Kahani will also have specials that will change daily depending on what produce is available to the restaurant.
Kahani’s wine list will mirror the restaurant’s philosophy of bringing people together by offering a dynamic selection of carefully sourced wines from around the world. Created by the Restaurant Manager, Sheikh Shofi, the accessibly priced list will aim to work carefully to complement the Indian flavours that Joseph and his team will be creating in the kitchen. An inventive and artistic cocktail list will also be available.
The restaurant will also have a private dining room with 10 covers above the main dining area. The space will also have an open view to the dessert area, a backbar inspired by India's Ancient Stairwells, and banquette seating.
He commented, “Kahani means ‘story’ and I am thrilled to be embarking on this new chapter in my life. Love for food and a pursuit of excellence in all that I commit to has taken me on a fascinating journey and I want to keep innovating and pushing boundaries with my food to ensure that people keep following my story and coming back for more.”
