EAT OUT OR EAT IN
Sophisticated yet simple, try recreating these dishes by Peter Joseph from upscale Indian Kahani
Recreate this Indian fusion menu from upscale Kahani
Pairing smooth, rich avocado and a surprising chilli kick with cool, crunchy lettuce and sweet onion is a stroke of genius at Kahani, Peter Joseph’s first solo venture after more than a decade at Tamarind. This high-end Indian venue in London’s Chelsea is the latest in a trend, though less flash than some counterparts; offering a calm and soothing dining experience while still being a luxe affair. Banquettes, one in a hidden corner and two set apart from the main room, allow diners seclusion, but the kitchen is proudly on show behind a glass wall. The menu uses local, fresh, well-sourced British ingredients in mainly classic dishes with a few neat twists. The sirloin kabab, heady with fennel and shahi jeera (or black cumin) has an earthy punch of truffle oil, and the bhuna uses venison for richness. Dishes are cleverly conceived but not complicated, so easily made at home. kahanilondon.com