Rohit Ghai, the Chef who won a Michelin star at Jamavar in record time will open his first solo site, Kutir, this November.
Kutir is co-founded by Ghai and Abhi Sangwan who have worked together as colleagues for many years at Gymkhana, Jamavar and Bombay Bustle side by side.
Located just off Chelsea’s Sloane Square in an elegant townhouse, Kutir will offer a punchy, authentic and traditional menu from one of the UK’s most successful and creative Indian Chefs.
Kutir, meaning ‘hut’ in Sanskrit, draws inspiration from the royal tradition of hunting expeditions in the luscious forests and jungles of the Indian countryside. The food is representative of the feasting-style, convivial and celebratory dining that occurs on these retreats, and menus feature highly seasonal ingredients with an emphasis on game and seafood.
Kutir will offer a tasting, or ‘expedition’ menu of 6 courses for £60, as well as a full a la carte menu featuring dishes such as the Truffle and Mushroom Khichadi, the Lobster Bonda and Rasam, 24hour Slow-cooked Roganjosh, and a Tandoori Stone Bass with Crispy Squid.
There will also be a strong focus on drinks, with an extensive cocktail list compiled by co-founder and front of house Abhi Sangwan. The short, regularly-changing cocktail menu will focus on natural ingredients found in the wilderness of India and the shrubs and infusions that best match and enhance the food.
Customers can expect drinks such as the Sariska; with sweet basil, ginger, bathtub gin, activated charcoal and lavender bitters and the Lodgic; with jalapeño, watermelon, Alphonso mango, gold leaf, sugarcane juice and Sky vodka.
Ahead of opening Kutir, Ghai commented,“I have loved each restaurant I’ve opened in London, but it feels even more special to open my own space and this is a passion-project for me. Kutir is inspired by mine and Abhi’s early careers, in luxury Indian heritage hotels within wildlife sanctuaries across India.
'We both fell in love with the lush green landscape and were fascinated by the regional, seasonal cuisines. I have been dreaming about serving this menu and have been refining these dishes for a long time and I can’t wait to introduce my guests to a menu that goes far beyond the usual Indian restaurant offering.”
