Chef Peter Joseph brings innovation and tradition together as the heart and soul of Kahani Restaurant in London.
A Journey From Tradition to Modern Indian CuisineSource: Taste London
Chef Peter Joseph, Chef Patron at Kahani, masterfully blends tradition and innovation in modern Indian cuisine, creating standout dishes like Tandoori Malabar Prawns and Lamb Nihari while inspiring young chefs.
In the vibrant and competitive culinary landscape of London, Chef Peter Joseph has emerged as a distinguished figure, blending innovation with tradition. As the Chef Patron and Executive Chef at Kahani Restaurant, Joseph has established himself as a master of modern Indian cuisine, presenting dishes that reflect his rich heritage and personal flair.
A Story Rooted in Passion and Hard Work
Chef Peter Joseph’s culinary journey began in his childhood, observing his mother—an exceptional cook and organizer—in their family kitchen. His early interest was further kindled by watching top chefs on television and pursuing a formal education in hotel management and catering technology. After entering the hospitality industry, he refined his craft under the guidance of his first mentor, Rakesh Upadhyay.
Starting his career in the Sheraton Group of Hotels as a kitchen management trainee and later as a trainee pastry chef, Joseph has risen through the ranks with unwavering dedication. Prior to establishing Kahani Restaurant in 2018, he led a Michelin-starred establishment for eight years, cementing his reputation as a culinary force.
Defining Culinary Philosophy and Inspiration
When asked about his favorite ingredient, Joseph speaks passionately about mustard in its various forms—seed, crushed, or paste—owing to its vital role in Indian cuisine, particularly for marinating meats and seafood. His love for cooking is greatly inspired by seasonal produce, with autumn being his favorite time of year for its fresh and flavorful ingredients.
Known for signature dishes like Tandoori Malabar Prawns and Lamb Shank Lahori Nihari, Joseph emphasizes precision and preparation as the foundation of a successful dish. He considers his knife his most important kitchen tool, describing it as integral to setting the tone for meticulous prep work and, ultimately, a great meal.
Behind the Scenes in the Kitchen and Beyond
On his days off, Joseph enjoys dining at local Chinese and Sri Lankan restaurants, with The Ambassador Club House in London being a recent favorite. At home, he takes pleasure in preparing hearty dishes like Lamb Curry or Biryani, using freshly cut meat from the local butcher. While he maintains a wide appreciation for food, he admits to avoiding blood-based dishes.
For those hosting dinner parties, his advice is practical yet invaluable: Avoid overloading with heavy dishes, prepare some courses in advance, utilize seasonal produce, and always inquire about guests’ dietary requirements.
Inspiration and Wisdom for the Next Generation
Admiring industry icons like two-Michelin-starred chef Aktar Islam of Opheem Restaurant, Joseph draws inspiration from his dedication, leadership, and success as both a chef and restaurateur.
As a mentor for aspiring chefs, Joseph’s advice underscores the value of humility, hard work, and patience. “Be prepared to work hard, listen and apply more than you speak. Be humble and patient—things will fall into place,” he advises.
A Glimpse into the Chef’s Mindset
When asked what his last meal would be, Chef Peter Joseph joyfully declares, “Mutton Biryani.” It’s a testament to his deep connection to his culinary roots and the flavorful dishes that define his celebrated career.
