Dry January doesn’t have to mean staying away from the best restaurants in London. In fact, many high-end restaurants now create bespoke non-alcoholic cocktails specifically for Dry January. One such restaurant is Kahani in London’s Sloane Square.
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Fine Dining in Chelsea
Kahani is a fine dining Indian restaurant where you know you’ll be guaranteed a feast of fabulous flavours. It is located just a short walk from Chelsea’s Cadogan Hall. The descending steps take diners into an understated but luxurious dining room with teal-coloured velvet upholstery and contemporary artwork on the walls.
Many high-end restaurants now create bespoke non-alcoholic cocktails specifically for Dry January.
Michelin starred Head Chef Peter Joseph, formally from Tamarind, set up Kahani to present the best of new Indian fusion cuisine. Chef Joseph is from Tamil Nadu in South India, but the restaurant’s cuisine is inspired by flavours from across India, as well as by Chef’s travels across Spain and England.
Kahani is a fine dining Indian restaurant where you know you’ll be guaranteed a feast of fabulous flavours.
Dry January Mocktails
For Dry January, Kahani has teamed up with The Berry Company to create The Berry Company Mocktail Medleys. Perfectly timed for both Veganuary and Dry January, The Berry Company has created a medley of exotic mocktails packed with antioxidants vitamins and nutrients. Bartenders from Kahani have paired these mocktails with different courses and dishes from the menu.
The Chelsea Garden mocktail is made with The Berry Company pomegranate with rosehip, Ceder’s pink rose and hibiscus, as well as Kahani, rose syrup.
To start our meal we sampled some of Kahani’s signature dishes, including succulent black chicken with Chetinaad roasted spice and curry leaves, as well as spiced chickpeas with sweetened yoghurt, mint, tamarind chutney, papdi. This was a vegetarian dish that was packed full of flavour and textures. With our starters we enjoyed the Chelsea Garden mocktail made with The Berry Company pomegranate with rosehip, Ceder’s pink rose and hibiscus, as well as Kahani, rose syrup. We also tried the Shaadee, which included The Berry Company super berries with hibiscus juice, Seedlip Grove 42 Citrus, lemon juice and honey-chilli water.
Black chicken with Chetinaad roasted spice and curry leaves.
A la Carte Menu at Kahani
We then moved onto the chargrilled section of the menu, and we tried lamb seekh kebab, made with green chilli, coriander and ginger, as well as delicious char-grilled paneer tikka with peppers, red onion, Kashmiri chilli, royal cumin. For our main course, we opted for a fragrant Hyderabadi Biryani with lamb mint, coriander and basmati rice, as well as tandoori naan and black daal on the side.
Hyderabadi Biryani with lamb mint, coriander and basmati rice, as well as tandoori naan and black daal on the side.
To accompany these dishes we sampled the PJ Smoothie mocktail, which included The Berry Company super berries with guarana juice, strawberries and mint. We also tried the fourth and final mocktail on the menu, the KIT, made with The Berry Company white peach tea with moringa and rosemary syrup.
The Berry Company super berries with hibiscus juice, Seedlip Grove 42 Citrus, lemon juice and honey-chilli water.
Desserts at Kahani
The cardamom cheesecake was oozing with refined flavours, and the rose and pistachio kulfi were extremely moreish.
Dessert was my favourite course at Kahani, as the dish we tried was delectable. We opted for the restaurant’s best-seller, raspberry and cardamom cheesecake ‘melt in the middle. The cardamom cheesecake was oozing with refined flavours, and the rose and pistachio kulfi were extremely moreish. There was plenty of delicious flavours and textures on the plate to satisfy our palates. We ended the meal with some warming masala chai before setting out into the winter’s night once again.
Expert Conclusion:
All the dishes I tried at Kahani excited my palate and were delivered to an exemplary level.
All the dishes I tried at Kahani excited my palate and were delivered to an exemplary level, as expected from a Michelin starred chef. The mocktails also paired very well with the dishes, and although sometimes Indian food can feel quite heavy, the mocktails actually added some welcome freshness to the meal.
The mocktails actually added some welcome freshness to the meal.
The bespoke mocktails will be available at Kahani, as well as other participating restaurants all through Dry January and until 31st January 2022.
There is an abundance of restaurants in London that provide various mixes of the most traditional Indian cuisines. Check out our review of Dipna Anand London as an example; it will undoubtedly be interesting!
✔️ Overall Rating – 9/10
📍 Sloane Square
💰 £££
👨🍳 Our Expert: Snita Pandoria
Website: www.kahanilondon.com
Website: www.theberrycompany.co.uk
IG: @kahanilondon
IG: @theberrycompany
