Chef Peter Joseph at Kahani London, where innovation meets tradition in the heart of modern Indian cuisine.
A Culinary Journey of Passion and Innovation
Chef Peter Joseph, Chef Patron of Kahani London, masterfully fuses his Indian heritage with modern culinary innovation, offering unforgettable seasonal and signature dishes in a Michelin-standard dining experience.
In the vibrant culinary landscape of London, Chef Peter Joseph has made a name for himself as one of the city’s most respected chefs, blending innovation with tradition. Currently serving as Chef Patron and Executive Chef at Kahani Restaurant, Joseph’s journey from a humble family kitchen to the helm of a Michelin-starred restaurant is nothing short of remarkable.
Chef Peter Joseph’s passion for cooking was ignited as a child, watching his mother expertly prepare meals. With a foundation in hotel management and catering technology, he honed his skills under the mentorship of Chef Rakesh Upadhyay during his initial years in the hospitality industry as a kitchen management trainee and pastry chef. His career trajectory reached a pinnacle when he managed a Michelin-starred restaurant for eight years before launching Kahani London in 2018, a Michelin-standard restaurant where he continues to push the boundaries of modern Indian cuisine.
In an exclusive conversation with Taste London, Chef Joseph delves into his culinary philosophy, revealing his love for seasonal ingredients like mustard, which he describes as vital for marinating seafood and meats due to its unique flavor and aroma. Autumn, with its fresh and rich seasonal produce, remains his favorite time of year for cooking. Among his signature dishes are the Tandoori Malabar Prawns and Lamb Shank, Lahori Nihari, which embody his passion for flavor and artistry.
Chef Joseph also shares his fondness for his knives, emphasizing their importance as his most trusted kitchen tools. He firmly believes that precise preparation sets the foundation for a great meal. When dining out, he enjoys local Chinese and Sri Lankan cuisine and has a particular fondness for the recently opened Ambassador Club House in London’s Henden Street. At home, his go-to dishes are hearty options like Lamb Curry or Biryani, made with freshly sourced ingredients from his local butcher.
Known for his deep admiration for his peers, Chef Joseph points to two-Michelin-starred chef Aktar Islam of Opheem Restaurant as a significant inspiration. Joseph admires Islam’s dedication, leadership, and success as both a chef and restaurateur.
When asked about advice for aspiring chefs, Joseph emphasizes the importance of hard work, patience, humility, and an eagerness to learn. “Be prepared to work hard, listen and apply more than you speak. Be humble and patient, and things will fall into place,” he advises young talents considering a career in catering.
As for his ultimate meal, Chef Joseph confessed on a lighter note that if he were ever on death row, his final meal of choice would undoubtedly be Mutton Biryani.
With his innovative approach to modern Indian cuisine and his unwavering commitment to his craft, Chef Peter Joseph continues to distinguish himself as a luminary in London’s dynamic food world.
