Chef to launch first solo Indian restaurant Kahani in Chelsea this September

Chef Peter Joseph has unveiled plans to launch his first solo restaurant, Kahani, in Chelsea this September.

Located opposite the Cadogan Hall, the 90-cover restaurant will be inspired by Peter’s upbringing in Tamil Nadu, the southernmost state of India.

Previously executive chef at Tamarind for over 10 years, Peter’s new venture will blend the cuisines of his two home countries.

This contemporary approach to Indian cooking will feature British ingredients, focusing on grilled meats, fish and vegetables from the robata grill.

Chef Peter Joseph said: “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”.

Kahani’s starters, which will be served as finger food, include; Tandoori calamari with Kasundi mustard, 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 options such as; 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. A selection of vegetarian and vegan options will also be on the menu.

Among the desserts will be Peter’s ‘melt in the middle’ cheesecakes; a chilli chocolate mousse bomb and a pineapple crème brûlée with cinnamon. Kahani will also have specials that will change daily depending on what produce is available to the restaurant.

Created by the restaurant manager, Sheikh Shofi, the wine list will aim to work to complement the Indian flavours Peter and his team will be creating in the kitchen. An inventive and artistic cocktail list will also be available.

The restaurant, designed by Kai Interiors, has been influenced by Hindu storytelling and India’s national bird, the peacock. Peter’s philosophy will be represented with infusions of colour in the form of bespoke wallpapers and fabrics, highlighting India’s many fables.

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