Restaurant review: Kahani, Chelsea

Nestled away within the sultry streets of London’s Sloane Square, the renowned Indian restaurant Kahani stands out as a true gastronomic gem. The helm of this culinary haven is graced by none other than Michelin-starred Chef Peter Joseph, whose artistry transcends the ordinary. On a recent evening, my wife and I embarked on a belly-pleasing culinary voyage through the flavours of India, and Kahani certainly did not disappoint.

As we stepped into this chic neighbourhood eatery, we were immediately captivated by the fusion of elegance and modernity that defines its décor. The subtle yet warm lighting, tastefully chosen furniture, and intricate traditional elements create an ambiance that feels both luxurious and welcoming. The atmosphere is a perfect prelude to the gastronomic delights that awaited us.

Our culinary journey began with the Sirloin Kebab, a dish that set the tone for what was to come. This gloriously spiced kebab, char-grilled to perfection, was paired with a vibrant fresh coriander and curry leaves chutney. The citrusy notes of calamansi and the distinctive aroma of royal cumin elevated the experience to an unforgettable level. Each bite was a harmonious blend of flavors, leaving us craving for more.

My happy place

Next on our delightful adventure was the Trio of Chicken Tikka, a creation that showcased Chef Peter Joseph’s artful mastery. Tandoor-grilled chicken supreme, generously coated with cream cheese and pickling spices, stood alongside the Rajasthani chops. The flavours were a beautiful medley of textures and spices, perfectly showcasing the chef’s expertise and creativity.

The creamy Chicken Makhani curry followed, presenting chargrilled chicken bathed in a luscious tomato sauce infused with the delightful aroma of fenugreek leaves. The depth of flavors in this dish was astounding, with the spices melding into a rich, unforgettable taste. It was a culinary delight that spoke volumes about the skill and finesse in the Kahani kitchen.

As true meat lovers however, the highlight of our evening was the Kashmiri Nihari. The Somerset lamb shank, slow-cooked to perfection, was a revelation of culinary brilliance. The meat was tender, almost melting in the mouth, a result of meticulous slow-cooking with flavoursome browned onions and Kashmiri spices.

Kahani is more than just a restaurant; it’s an experience. Under Chef Peter Joseph’s culinary genius, each dish is a work of art, a tapestry of traditional Indian flavours and modern techniques. If you’re seeking some of the best Indian food you will ever have the pleasure of tasting in gorgeous surroundings, Kahani is a journey truly worth embarking upon.

Mitra Msaad

Editor in Chief