Chef’s top tables: Peter Joseph

Michelin-starred chef Peter Joseph, who recently launched his first solo venture Kahani, in London’s Chelsea, shares his best eats



This restaurant specialises in the lesser-known but rich cuisine of Kerala. Dining there is like embarking on a culinary journey through South India via a feast of inimitable flavour, aroma and originality. The venue has a vibrant setting and the kitchen brigades are very talented in keeping the authentic taste, flavour and refined plating of Keralan cuisine. 

Favourite dish: Nilgiri chicken with homemade parathas.



Salt has all the rustic charm of an Indian dhaba (roadside café) combined with the classiness of a bistro. The chefs experiment with the finest Indian spices and ingredients, using traditional cooking techniques to create an aromatic, visual and flavourful dining experience. The menu combines dishes from the north and south, such as zafrani chicken tikka and olive masala paniyaram.

Favourite dish: Pardha jhinga.



The Michelin-starred Quilon is located within an historic building that was the former residence of guests of Buckingham Palace, and the venue retains the sophistication of those bygone days. Chef Sriram Aylur is passionate about modern Indian coastal cuisine, and has a playful desire to blend traditional home-style cooking with a contemporary twist. 

Favourite dish:The baked black cod and stuffed quail legs.


On my wish list… Inspired by India’s culinary evolution, Omya at The Oberoi, New Delhi presents a gastronomic journey that’s bursting with Indian flavours and subtle twists

Saffron chicken tikka


Come dine with me…

The spirit of Kahani (which translates to story in Hindi) is for lighter, more modern Indian dishes featuring seasonal, locally-produced British ingredients. My guests receive a very warm welcome and a personalised service as they dine on beautifully-presented, healthy food with an abundance of flavour. The grilled meats, fish and vegetables from the robata grill are a particular focus, and a must-try.