A great restaurant starts with a story—and Chef Peter Joseph has a remarkable one. From a bustling family kitchen in Tamil Nadu to leading a Michelin-star brigade at Tamarind, Peter learned to turn memory into method, discipline into delight, and tradition into something bright and modern at Kahani near Sloane Square.
We talk through the real craft of contemporary Indian cooking: how to balance spice for European palates without losing soul, why à la minute matters for freshness, and what it takes to keep a busy London service running like clockwork. Peter opens up about the inspirations that shape his menu, including a “black chicken” technique discovered in a tiny café and reimagined with edible charcoal for a smoky, playful edge. He also shares the thinking behind a menu that spans India north to south—Malabar prawns kissed by the tandoor, seafood in silky coconut milk, and plates designed for sharing because the best meals are conversations.
Beyond the dining room, Kahani now powers weddings, hotel partnerships, and fast-service pop-ups at Lord’s Cricket Ground, all while preserving the standards that built its loyal following. Peter offers an unfiltered view of hospitality in 2025—shrinking margins, fewer tourists, rising duties—and why he calls it “another COVID without the virus.” His answer is leadership and consistency: mentoring young chefs, staying on the pass five days a week, and planning future growth where the concept can shine, from the Middle East to thoughtfully chosen suburbs.
Come for the flavour, stay for the story, and leave with a deeper respect for the people who make great restaurants feel effortless. If you enjoy the conversation, follow the show, share it with a friend who loves Indian cuisine, and leave a quick review to help others discover it.
DHABA
Brewed slowly. served warmly. crafted with care
