Chef Peter Joseph’s Journey From Family Kitchen To Michelin-Star Excellence At Kahani
Chef Peter Joseph: The culinary innovator behind Kahani London, redefining modern Indian dishes with passion and flair.
Chef Peter Joseph: The Vision Behind Kahani’s Culinary Excellence
Chef Peter Joseph showcases his culinary brilliance at Kahani London, blending innovative techniques with modern Indian cuisine while staying true to his roots and championing seasonal, fresh ingredients.
In the vibrant core of London’s culinary landscape, Chef Peter Joseph shines as a master of his craft, blending innovation with tradition. As the Chef Patron and Executive Chef at Kahani Restaurant, he has carved a niche for himself by reinventing modern Indian cuisine while honouring his roots.
From his early days observing his mother cook in the family kitchen to leading a Michelin-starred restaurant for eight years, Chef Peter’s journey reflects his dedication and passion for culinary arts. Now at Kahani, the chef continues to push boundaries, embracing bold flavours and innovative techniques to deliver exceptional dining experiences.
In an exclusive interview with Taste London, Joseph delves into his culinary origins, his inspirations, and the secrets behind his renowned cooking.
When asked about his initial introduction to cooking, Joseph fondly recalls learning the basics from his mother, whom he describes as a remarkable cook and organiser. Watching iconic chefs on television during his school days further ignited his passion for food, leading him to study hotel management and catering technology at university. His journey into the culinary world began at the Sheraton Group of Hotels, where he started as a kitchen management trainee before becoming a trainee pastry chef. Under the tutelage of his first mentor, Chef Rakesh Upadhyay, Joseph honed his skills and developed the expertise for which he is widely known today.
Chef Peter Joseph is an exceptional talent whose dedication, creativity, and respect for traditions redefine London’s Indian dining scene.
At Kahani, Joseph holds the dual roles of Chef Patron and Executive Chef. Before this, he helmed a Michelin-starred restaurant for eight years. In 2018, he embarked on the journey of establishing Kahani, a Michelin-standard restaurant that now stands as a testament to his culinary brilliance.
When it comes to ingredients, Chef Peter names mustard as his favourite in all its forms—seed, crushed, or paste. Its distinct flavour and aroma, particularly in Indian cooking, make it essential for marinating meats and seafood. Seafood kebabs and curries, he adds, benefit immensely from this versatile ingredient.
Autumn, with its abundance of fresh, seasonal produce, is Joseph’s favourite time of the year for cooking. He believes that freshly harvested ingredients offer the best flavours and nutritional value, making this season the ideal time to create rich, flavourful dishes.
Among his signature creations, the Tandoori Malabar Prawns and Lamb Shank Lahori Nihari stand out as crowd favourites. His most prized possession in the kitchen? His knife set—a tool he claims is instrumental in setting the tone for perfect preparation and a meal to remember.
On his days off, Chef Peter enjoys dining at his local Chinese and Sri Lankan restaurants. Recently, though, he’s developed a fondness for The Ambassador Club House in Henden Street, praising its food and atmosphere. At home, he gravitates towards cooking Lamb Curry or Biryani, using freshly sourced lamb from his local butcher.
Ever the gourmand, chef Peter admits to having no food dislikes, though he draws the line at consuming blood in any form. When hosting a dinner party, he advises using seasonal produce, preparing a few courses in advance, and taking the time to understand guests’ dietary needs.
Joseph holds deep admiration for Aktar Islam of Opheem Restaurant, a two Michelin-starred chef who inspires him with his dedication and innovation. Islam’s ability to successfully balance the roles of chef and restaurateur, while cultivating a culture of excellence in his establishments, resonates with Chef Peter’s own aspirations.
For aspiring chefs and young culinary enthusiasts, his advice is succinct and inspiring: “Be prepared to work hard, listen and apply more than you speak, be humble and patient. Things will fall in your way.”
And if he were to pick one last meal? Without hesitation, Chef Peter Joseph would choose Mutton Biryani—a dish that pays homage to his heritage and unyielding love for food.
As London continues to thrive as a gastronomic hub, Chef Peter Joseph remains a key figure, uniting tradition and innovation to create unforgettable culinary experiences at Kahani.
