Kahani seeks to combine the beautiful complex flavours of Indian cooking with a Spanish sharing plate concept. The open kitchen reveals chefs hard at work over the coals and the results are truly sensational.
Can a lamb chop be pillowy? These lamb chops were so soft they stopped me in my tracks. How can you slather a piece of meat in spices, cook over coals and still produce something so delicate it is beyond me. These mouthfuls are what have earned Indian fine dining restaurant Kahani their 2AA Rosettes and mention in the Michelin Guide.
The restaurant sources all of its meat from Wells Farm and the quality of ingredients throughout the meal was noticeable. The Lamb Shank was slavered in a delicious sauce. Soft, pink, fall off the bone meat that went on forever. The prawns also deserve a mention for their size and smokiness. Again, precision coal cooking at its best.
I was definitely curious to see how the Lobster Tail Curry would be served. Generous, chunks of lobster tail, that may have been ever so slightly overcooked but served in a zesty sauce with seafood flavour running through it was my favourite curry of the night.
The restaurant runs a tasting menu with paired wines for around £150 pp and if you love refined Indian food in upscale surrounding this could be the one for you. Lots of the dishes that we tried are on the tasting menu so you would definitely be in for a treat.
There is a private dining space which overlooks the main restaurant which would be great for a special occasion or work dinner.
They also run a Bottomless Brunch offer on Saturday’s and Sunday’s which is £62 for two hours, although I wouldn’t describe it as lively. Think hushed tones and polite service where the well healed of Sloane Square go for their local Indian fine dining meal.
Review and Images by Emmie Blower @emmiebhungry
Feature image courtesy of Riviera
