5/5 as Chef Peter Joseph & Kahani in London Chelsea make history

Michelin-starred Chef Peter Joseph requires little introduction after serving a flawless 5/5 rated menu at Kahani in London’s Chelsea last year.

It should go without saying that when news reached us that he’d updated his menu with new items for the winter period, we headed straight back down.

The question now, of course, is whether the #FtLionAwards ‘Restaurant of the Year 2024’ will be able to replicate the same magic to secure consecutive 5/5 rated reviews.

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This spacious 80-cover restaurant is located in the basement on Wilbraham Place, and can be entered either immediately down the stairs via the main entrance, or a lift that’s accessible from Cheval Phoenix House nextdoor.

Kahani offers a 10-seater private dining room called ‘The Peacock Room’ that overlooks a large and cosy dining room.

The Bluethroat – Seedlip Spice 94 £12, Cranberry & Ginger Spritz £10, Khatta Amaretti – Lyre’s Amaretti £9

A trio of superbly conceived beverages with the mature Khatta Amaretti turning out to be an absolute blinder. Its sugary-rim was required to complement the tangy-sweet profile delivered by the bitter caramel profile of the non-alcoholic Lyre’s Amaretti.

While the gentle heat of the ginger lingered pleasingly in the background of the nectarine-oriented Cranberry & Ginger Spritz, the Seedlip Spice 94 provided that layer of complexity in the refreshingly tart and minty Bluethroat.

Beef Chukka – Tomato, garlic, curry leaves, with Malabar paratha, £14.00

This slow cooked Beef Chukka was defined by a moist mound of masala beef that steadily balanced the spice with a touch of sweetness to keep things real.

The chewy Malabar paratha was light and buttery, and layered to a crispy finish.

Konkani Soft Shell Crab – Fermented chilli, yellow tomato chutney, pineapple kachumber, £14.00

The surrounding condiments delivered flecks of sweet, sour and chilli heat to compliment this Konkani Soft Shell Crab, whose light and crunchy batter gave way to a wonderfully soft and delicate crustacean within.

Mangalorean Scallops – With coastal spices, coconut moilee, salmon roe & lumpfish caviar, £18.00

We were then met by these magnificant Mangalorean Scallops, which were finished with an umami coconut moilee sauce, and the luxurious addition of salmon roe and lumpfish caviar. A true taste of the sea.

Gujarati Yellow Pea Chaat – Sweetened yoghurt, mint & wild berry tamarind chutney, wheat crisps, £14.00

Everything was accounted for in this Gujarati Yellow Pea Chaat, with the sweetened yoghurt contrasting nicely against the sharpness of the mint and berry tamarind chutney.

The wheat crisps added that steady crunch, and the yellow pea base offered that depth to help tie all the elements together into a seamless whole.

Green Apple & Bitter Gourd Salad – Blue cheese dressing, £12.00

If you’re after a mature salad bowl that meanders across the earthy tones and flavours, then this Green Apple & Bitter Gourd Salad is the one, with the blue cheese dressing keeping things fresh and honest.

Kasundi Machhi (Swordfish) – Bengal mustard, smoked cumin & chives, Kerala tapioca mash, £36.00

The ease with which our knives didn’t so much cut as glide through these Kasundi Machhi (swordfish) was quite something.

Boasting a smoky aroma, the punchy Bengal mustard in which these melt in your mouth nuggets were based were beautifully tempered by the Kerala tapioca mash they rested on.

Kolkata Lobster Masala – Galangal, red chilli, lime leaves & jaggrey, £34.00

This was one of the surprises of the review; a Kolkata Lobster Masala with the addition of fragrant lime leaves to take this dish – a semi-dry curry rich in galangal and red chilli – to the next level.

Alleppey Swordfish & Octopus Curry – Raw mango, turmeric & coconut, £28.00

This was one another unforgettable plate, made memorable by a mango-driven, gently sweetened curry that enveloped some uber-tender swordfish and octopus. Absolutely delicious.

Kori Gassi, Mangalorean Chicken Curry – Byagadi chilli, freshly ground spices, £27.00

The poultry in this Kori Gassi, Mangalorean Chicken Curry held its springy firmness while carrying carried the spice blend with steady clarity.

The mustard seeds assured a relatively strong aroma that lifted the curry, while the byagadi chilli brought deep color and clean heat for a focused finish.

Prawn Vepudu – Shallots, green chilli, ginger, Andhra spices, £28.00

With plump, firm and juicy prawns, the green chilli and Andhra spices did the rest to deliver sharp aroma and an spicious intensity that kept each bite as enthralling as the last.

What defined each and every one of these curries was both their unique flavour profiles, and the fact that you simply will not find these elsewhere.

Mango Mousse – Cardamom gelato, vanilla crispy tuile, £12.00

When you have a mousse that gives way as smoothly as this, you know you’re on to a winner.

If the contrast between the sweet mango and the cardamom gelato wasn’t enough, the berry sauce juxtaposed with the zesty pearls and blackberry, took this through the roof, with the biscuity tuile offering that much needed textual contrast.

Chocolate Delight - Almond brittle, mandarin ice-cream, £13.00

Chocolate Delight - Almond brittle, mandarin ice-cream, £13.00

An extremely comforting Chocolate Delight, where the sponge pudding was brought alive by the lightly piquant milk sauce, the thin almond brittle, but most importantly that extraordinary scoop of mandarin ice cream perched on top.

Basque Cheesecake – Blueberry cheese ice-cream, almond crumble, £12.00

The silky smoothness of this Basque Cheesecake was on another level, with the blueberry cheese ice-cream adding that touch of luxury.

Palm Jaggery & Coconut Brulee – Pineapple sorbet, caramel glaze, £10.00

Finally, this deconstructed Palm Jaggery & Coconut Brulee was a delightful dessert with everything working in tandem, including the smooth palm jaggery, the eye-squinting pineapple sorbet, and the caramel glaze.