Comprising 90 covers, Kahani will launch on 10 September serving a menu of Indian dishes made with seasonal British ingredients, only two of which will be curries.
Starters will include the likes of tandoori calamari with Kasundi mustard and sweet lime chutney; and venison, kid goat and chicken tikka samosas.
Classic main dishes such as smoked Malabar prawns with coconut and spices; Gressingham duck with coriander and apple chutney; and tandoori broccoli marinated in honey, nigella seeds and wheat crisps will make use of the restaurant’s robata grill and tandoor oven. Skewers from the grill will comprise the likes of blue crab; wild venison boti; rabbit kebabs; and langoustines.
The two curries available will be a butter chicken and a lamb ‘nalli gosht’, and a biryani will also be on the menu.
Indian-inspired twists on Western desserts will include a chilli chocolate mousse bomb, and a pineapple crème brulee with cinnamon.
Launching at 1 Wilbraham Place, the site will overlook the Cadogan Hall. Its decor, designed by Kai Interiors, will feature an open kitchen, and bespoke wallpaper printed with depictions of Indian fables. A 10-cover private dining room will also be available.
“Kahani means ‘story’ and I am thrilled to be embarking on this new chapter in my life,” says Joseph.
“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”.
Joseph held the role of executive chef at Tamarind for over 10 years, where he helped the restaurant maintain its Michelin star.