Located opposite the iconic Cadogan Hall, the 90-cover restaurant will be inspired by Peter’s upbringing in Tamil Nadu, the southernmost state of India. Kahani, which translates to ‘story’ in Hindi, will be centred around Peter’s philosophy of community eating to celebrate, bring people together, break boundaries and share tales.
Previously executive chef at Tamarind for over 10 years where he helped the restaurant maintain its Michelin star, Peter’s new venture will blend the cuisines of his two home countries. This contemporary approach to Indian cooking will showcase seasonal and sustainable British ingredients, focusing on grilled meats, fish and vegetables from the robata grill - a core dining philosophy of the restaurant.
He comments; “Kahani means ‘story’ and I am thrilled to be embarking on this new chapter in my life. Love for food and a pursuit of excellence in all that I commit to has taken me on a fascinating journey and I want to keep innovating and pushing boundaries with my food to ensure that people keep following my story and coming back for more”.
Kahani’s starters will be served as finger food with the aim of creating a sociable atmosphere, in keeping with Peter’s community-focused spirit. Highlights include; Tandoori calamari with Kasundi mustard and sweet lime chutney and a platter of venison, kid goat and chicken tikka samosas. The ‘classics’ section will offer dishes cooked by either a tandoor or robata grill and will feature delectable options such as; Smoked Malabar prawns with coconut and Keralan spices; Gressingham duck with coriander, apple chutney served with a kumquat salad and Tandoori broccoli marinated in honey, nigella seeds and wheat crisps.
There will only be two curries available - the ‘Kahani’ butter chicken and a Nalli Gosht as well as a Thalassery Biryani. An excellent selection of vegetarian and vegan options will also be on the menu. Desserts will also play an important role, abandoning tradition with the likes of; Peter’s ‘melt in the middle’ cheesecakes; a chilli chocolate mousse bomb and a pineapple crème brûlée with cinnamon. Kahani will also have specials that will change daily depending on what produce
is available to the restaurant.
Kahani’s wine list will mirror the restaurant’s philosophy of bringing people together by offering a dynamic selection of carefully sourced wines from around the world. Created by the Restaurant Manager, Sheikh Shofi, the accessibly priced list will aim to work carefully to complement the Indian flavours Peter and his team will be creating in the kitchen. An inventive and artistic cocktail list will also be available.
The 90-cover restaurant, designed by Kai Interiors, has been influenced by Hindu storytelling and India’s national bird, the peacock. Peter's philosophy will be represented with rich infusions of colour in the form of bespoke wallpapers and fabrics, highlighting India’s many fables. The space will also have theatrical touches such as an open view to the dessert area and a backbar inspired by India's Ancient Stairwells as well as banquette seating for guests to enjoy. The restaurant will have a private dining room with 10 covers above the main dining area continuing the elegant décor with the touches
of India's quirky and interesting storytelling seen in the rest of space.
