KCR Spring 2024 Magazine FINAL v2 Lower res - Flipbook - Page 41
Kahani
Peter Joseph is the one of the nicest guys on the restaurant scene and
we are big fans. !! He9s been blazing a trail for Indian cuisine in London
and has been at the helm of it for over twenty years. He also owns one of
the best restaurants in the Royal Borough and indeed London. Kahani
or 8Story9 as it translates, is a staple feature within this humble magazine
for the simple reason we absolutely love it just like most locals and regulars who absolutely cherish its presence across the grand Cadogan Hall
just around the block from Sloane Square. We spoke to Peter to uncover
the real 8Kahani9.
Its discrete entrance on Wilbraham Place leads to the most zen dining
hall downstairs . The décor 3 all in one breath - sophisticated, funky, inviting , plush, fun, sexy, laidback, formal, informal. Yes indeed, it suits
a few moods and more and that9s exactly how Peter always envisioned
it. He is all for high-end 昀ne dining but his primary focus with Kahani
has always been informal, communal experience of good food. Having
worked under the masterly Alfred Prasad as sous chef at Tamarind,
he overtook proceedings after two years and maintained their coveted
Michelin Star for six years under his own directorship. I ask him if he
is keen to get a Michelin rating at Kahani and he states very cooly, 8that
will come, it will fall into place automatically once we keep doing what
we are9. It9s a majestic mix of modesty and con昀dence in one simple
remark and the mark of a man who knows the business inside out and
more importantly the importance of getting the basics right.
Good food is something that the young Peter experienced quite viscerally thanks to the passionate ways of his mum and dad in very di昀erent
way. He applauds his mum on the website stating that he would join her
in the kitchen and absorb all of her traditional cooking tips and tricks
but he reveals that his dad has an equal part to play in his quest for excellence. 8My dad was a teacher and a passionate cook. He9d 昀nish work
and go to the most exotic markets in town in search of game and fowl or
to specialised 昀shmongers for rare seafood treats, bring them home and
wash, clean and prepare them for cooking himself. He inspired me just
as much as my mother9. The seed was sown and the young Peter went
o昀 to attain practical re昀nement at India9s renowned Welcomgroup,
Sheraton being one of their partner brands. His career took o昀 and he
ended up working for various establishments including Chinese and
Italian kitchens in India and then an Indo-Malaysian restaurant right at
the start of his London career. And then as they say, the rest is history!
Tamarind happened and the world of Indian cooking, as we know it in
the Capital, changed forever with Peter very much at the heart and helm
of it.
We start talking about the wonder that is Kahani and Peter thanks his
stars and gushes 8We have regulars that have been coming back for
years and they can never get enough of it. They all have their particular
favourites and we have an endless roster of emails that want to keep
updated on all things Kahani on a regular basis9. Jazz on Thursdays is a
special night every Thursday, one that I9d recommend every K&C reader
and Londoner try out at Kahani because this space was made to mix
food with music. 8We lose out on twelve covers because the centrepiece
of the hall becomes the stage but its well worth it and it draws them in9.
Service is great at all times and most patrons are on 昀rst-name basis
with the sta昀. Another great draw to the restaurant is the magni昀cent
Peacock Room which is essentially the commodiously intimate dining
room, which can seat up to ten guests. Over-looking the main dining
hall encased through its elegant glass wall, this room can be curtained
o昀 to ensure maximum privacy. Finished in luxurious, royal blue velvet
true to its name, this is an ideal setting for private dinners and business
meetings. 8It9s a big success and we9re booked 昀ve times a week on average, sometimes twice a day9 says Peter and looks up to give it a proud
glance.
There is just so much to talk about in terms of the food o昀ering at Kahani. There are two tasting menus which do round almost always seem
to share the space with special event menus such as the Mothers Day
and Holi ones doing the rounds at the time of this interview. They have
also just extended their bottomless brunch to Fridays (previously just at
the weekend!). If you9re new to Kahani, obviously the easy thing to do
is go with one of the tasting menus which in the chef9s words consists
of 8 mainly grilled tandoori dishes, a couple of 昀sh/seafood courses
inclusion scallops done with Goan spices and Malabar Prawns, some
chaat, an amuse bouche, main course of succulent lamb chop that has
been marinating all night and Scallops and Malabar prawns as the two
seafood courses. The Daawat menu is more for sharing between a group
or a family9
There is also a vegan version amongst the, what seems like , a plethora
of di昀erent choices a昀orded to the Kahani patron. 8Everybody has their
favourites and its interesting that when we refresh our tasting menus
once every six months, people fuss about their personal favourites which
may have gone missing for the half a year ahead9. However, one way or
the other they get their way at Kahani because that seems to be the one
thing that Peter and the management and service folk are interested in
most 3 making the patron happy!!
We move on to other things. 9I started supporting Chelsea in the noughties and so it was always a natural choice or desire to open a resaturant
in SW39 he confesses amusingly. He marvels at the change within the
Indian dining scene and speaks of the rise of the Gymkhana group and
Jamavar, some of his worthy contemporaries and is very proud to be
part of the revolution. He also talks about Akhtar Islam and his assent
to achieving two Michelin stars. We share a joke or two and he talks
about travelling back hime to Chennai every once a year to take care
of his elderly parents. At all moments, he carries that lovely smile and
every once in a while breaks into a very, infectious cackle. Mr. Joseph is
a lovely man who has some rather brilliant food happening at his lovely
establishment in Chelsea. It9s everything to laugh and smile about that9s
the story of Kahani in a nutshell.
Kahani have launched their menu for Holi, 4 courses for £65. They
have extended their bottomless brunch to Fridays (previously just at the
weekend!). Bottomless Food £43, Bottomless Food with Bottomless
Prosecco £62 Fri 12-2.30 Sat 12-2 and Sun 12.30-3. Peter is also working on a very special menu for their Private Dining Room. Details Soon.
Sid Raghava