Chef Peter Joseph: The Visionary Behind Kahani’s Michelin-Starred Magic
Chef Peter Joseph elevates Indian cuisine at Kahani, blending tradition with innovation, earning Michelin-star recognition for eight years.
It’s December! I’m feeling festive and may have discovered the perfect area of London to soak up the Christmas charm. An evening walk in Sloane Square feels like a scene from one of those holiday blockbusters set in London, where characters from all walks of life are caught up in the complicated web of events leading up to Christmas. Am I hearing Deck The Halls with Boughs of Holly? Maybe. In such a movie, I imagine one of the scenes taking place in the sophisticated interiors of Kahani—a chic Indian restaurant that blends tradition with innovative flair.
Chef Peter Joseph, whom we interviewed exclusively for Taste last month, brings a wealth of experience and passion to Kahani. He has redefined Indian street food and traditional flavors, elevating them to Michelin-star quality—an accolade the restaurant has held under his leadership for eight years. As we learned from our interview with Joseph in Taste, his journey is a testament to his dedication, unique talents, and deep respect for his culture and upbringing.
We found ourselves in this shiny corner of Chelsea on a Wednesday evening to indulge in complex flavors and textures at Kahani. The restaurant entrance was tastefully decorated with Christmas ornaments, and the moment we stepped into its warm interior, we felt welcomed and taken care of. This sense of attentiveness was a theme throughout the night. The maître d’ and the rest of the staff struck the perfect balance between being knowledgeable about the menu and ensuring guests felt at ease. The staff’s enthusiasm for the food was palpable, with their explanations adding an extra layer of insight into the culinary journey from the South and North of India to London.
We chose the vegetarian tasting menu, composed of six courses for £75 per person. We skipped the wine pairings, as we both had busy work days ahead. However, I would urge you to try the wine pairings—each selection is carefully chosen to tell its own story, just like the food at Kahani (which, as we learned, translates to “story” in Hindi). We each had a glass of Mount Brown Sauvignon Blanc from New Zealand, which complemented our dishes perfectly.
Before the tasting menu began, we were treated to an amuse-bouche—what I believe was a kale fritter with sweet and spicy chutney. Soon after, our first course arrived: Berry Papdi Chaat, spiced chickpeas, and purple crisps drizzled with sweetened yogurt and berry chutney. The dish had the perfect balance of spice, sweetness, and tanginess, with the berry flavor adding a nice touch. We were told that this dish, like many others on both the à la carte and tasting menus, is Chef Joseph’s twist on Indian street food. It was a perfect starter.
The next two courses offered a fun play on vegetables you wouldn’t necessarily expect at an Indian restaurant. The Kolkata Beetroot Chop, with ginger, fennel, and royal cumin seeds, imitated a meat chop so well that I was almost fooled into thinking it was one. The Tandoori Broccoli, marinated in honey and nigella seeds, was another pleasant surprise. However, the next dish that arrived exceeded all expectations. Before visiting Kahani, I’d studied the menu with excitement, and the Paneer Tikka with peppers, red onion, Kashmiri chili, and royal cumin was one I was particularly eager to try. Paneer tikka is one of my favorite Indian takeaway orders (along with Gobi 65), but this version was nothing like I had imagined. In front of me was a perfectly cooked square of paneer, with peppers and onions on top, sitting on a bed of vibrant green mint and coriander chutney. The paneer was delicate and spongy in texture, while the peppers and onions added a satisfying crunch. The smoky taste and aroma elevated it even further. It was, without a doubt, my favorite of the night.
Next, to another surprise, the waiter brought a small sorbet and told us to treat it as a palate cleanser. What a brilliant and tasty idea! Finally, we reached the grand finale: Grilled Artichoke Hearts, Andhra Spiced & Methi Malai Kofta, and Mughlai Melon Seed Korma, served with Khumb Matar, rice, and a Laccha Paratha. The grilled artichoke hearts, spiced with Andhra heat, offered a smoky, tender bite that reminded me of scallops. The Methi Malai Kofta, made with fenugreek and cream, was soft, indulgent, and balanced by the slight bitterness of the methi. The Mughlai Melon Seed Korma tied everything together with its creamy, slightly sweet sauce, adding depth and a luxurious finish. Served with fluffy saffron rice, a buttery paratha, and earthy khumb matar (mushrooms and peas), this dish was both comforting and sophisticated. It was a stunning example of how Kahani reimagines traditional Indian flavors with finesse—bold, rich, and utterly satisfying.
Last but not least, the dessert! I must confess: I’m not usually a dessert person, and when I do indulge, I prefer something just sweet enough. Pear is also my least favorite fruit. But the Spiced Poached Pear I tasted at Kahani might have made me a convert. The poached pear, delicately infused with cinnamon, cloves, and nutmeg, carried a festive spiced sweetness that evoked Christmas in every bite. Paired with the smooth, refreshing coconut sorbet, it felt both light and indulgent. It was the perfect ending to a wonderful night.
The presentation of each dish was nothing short of stunning, turning every plate into a work of art. From the vibrant colours to the meticulous attention to detail, each element was thoughtfully arranged to captivate both the eye and the palate. The use of vibrant herbs, fresh spices, and thoughtful plating elevates the dining experience further, making each dish as visually impressive as it is delicious. Forget Oxford Street, and let the festivities begin at Kahani!
