From Calcutta lobster masala to Kerala fish curry, Kahani’s Diwali tasting menu blends tradition and elegance in a candlelit celebration of India’s culinary heritage
BY FRANCESCA RAPISARDA
Stepping into Kahani restaurant, nestled discreetly near Sloane Square, feels like crossing the threshold between London’s cool sophistication and the warmth of an Indian celebration. Flickering firepits and soft candlelight cast a golden glow on blue velvet chairs, wooden tables, and walls adorned with delicate Indian motifs. Overhead, grand chandeliers shimmer like festive diyas, while the quiet hum of classical music completes the scene, refined yet intimate, perfect for a Diwali date night.
The evening began with a procession of appetisers that set the tone for Chef Peter’s artistry. The Calcutta lobster masala, delicate yet robust, offered tender lobster bathed in aromatic spices, followed by the utthapam, a soft South Indian pancake topped with shallots and curry leaves, simple, fragrant, and comforting. The Punjabi samosa chaat was a joyful contrast: crisp pastry mingling with sweetened yogurt, mint, and tamarind chutneys that danced between tangy and sweet.
Next came a duo that perfectly captured the kitchen’s balance of innovation and tradition. The Achaari chicken tikka, infused with turmeric, ginger, and pickling spices, was succulent and deeply spiced without overwhelming the palate. The lamb chops, marinated Amritsari-style and grilled in the tandoor, arrived perfectly charred, their smoky edges offset by the refreshing crunch of kachumber salad.
The Kerala fish curry followed, a tender dish of fish immersed in coconut milk, green chillies, and curry leaves, a dish that whispered of coastal breezes and spice-laden kitchens. The duck vindaloo, fiery yet nuanced, is layered with browned onion, garlic, malt vinegar, and red chilli, building a rich, slow-burning heat. Each main was paired with comforting classics: morels biryani, earthy and perfumed with saffron; Peshawari naan, stuffed with nuts and raisins; and yellow dal tadka, gently tempered with ghee and cumin.
Dessert brought a fitting finale to the Diwali feast, creamy kulfis, colourful and nostalgic, each bite a celebration of texture and tradition.
The service, led by Azim and Nahar, was exceptional, attentive without intrusion, their warmth matching the glow of the restaurant itself. To accompany the meal, the Anwilka wine from South Africa provided depth and balance to the bold flavours, while the Saicho jasmine sparkling tea offered a fragrant, non-alcoholic pairing that felt just as festive.
At Kahani, Diwali is more than a menu; it’s an experience. A celebration of light, flavour, and togetherness, elegantly reimagined for London’s modern palate while staying true to its Indian soul.
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