The Gentleman Magazine Issue 10 | August 2018 | Page 44

INDIAN RESTAURANT KAHANI TO OPEN IN
CHELSEA THIS SEPTEMBER
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 Peter’s upbringing in Tamil Nadu, the southernmost state
of India. Kahani, which translates to ‘story’ in Hindi, will be
centred around the Peter’s philosophy of community eating to
celebrate, bring people together, break boundaries and share
tales.
The ‘classics’ section will offer dishes cooked by either a
tandoor or robata grill and will feature delectable 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.
Previously executive chef at Tamarind for over 10 years where
he helped the restaurant maintain its Michelin star, Peter’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. 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 crème brûlée with cinnamon. Kahani will also have
specials that will change daily depending on what produce is
available to the restaurant.
Kahani’s starters will be served as finger food with the aim
of creating a sociable atmosphere, in keeping with Peter’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. 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
44 | The Gentleman Magazine “Powered by
, Security in Motion”