Having grown up in Chennai, India, Peter Joseph was heavily influenced by his surroundings. He would often join his mother in the kitchen, watching her cook, and absorbing all of her traditional cooking tips and tricks. He also had the opportunity to experience the sights and sounds of local markets – with their heady mix of spices, vibrant colours and fresh ingredients. As such, many of his recipes have roots in the food he saw being prepared when he was growing up. Coupled with his experience in British kitchens, it was only natural that he would combine the two for a traditional take on Indian cooking – but with his signature modern twist.
The food he prepares at Kahani is made using the very best ingredients, packed with flavour and so tasty, you can’t help but want to share. Using traditional Indian cooking methods for his dishes, people visit from far and wide to sample his signature blend of spices and flavour pairings. With Kahani, he is seeking to make Indian fine dining more communal, more informal, offering diners the very best quality and a wide range of palate-pleasing flavours whilst remaining true to his heritage.