So­phis­ti­cated yet sim­ple, try recre­at­ing these dishes by Pe­ter Joseph from up­scale In­dian Ka­hani

BBC Good Food - - Contents - Words LULU GRIMES pho­to­graphs MING TANG-EVANS

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. ka­hanilon­

Ka­hani is chef Pe­ter Joseph’s first restau­rant ven­ture

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.