We’ve almost finished our cocktails at the bar: the delicious SW1 (saffron and cardamom infused Patron silver tequila, Cointreau and lime juice) while my friend savours her Wilbraham – a heady concoction of rye whisky, Suze, sweet Vermouth, cherry liquor and orange bitter. Both delicious and the perfect aperitif to our supper.
We then make our way to a generous booth and dive into a selection of small plates for starters: spiced chickpeas with sweetened yoghurt, mint tamarind and chutney; chargrilled Scottish scallop – star anise coated – with spiced raw mango thuvayal and soft shell crunchy crab with Mangalorean spices and tomato chutney. And a delicious Masala grilled avocado with olives, caramelised onions and iceberg lettuce. Portion sizes are generous and perfect for sharing. And the poppadum and trio of chutneys delicious.
Our friendly and knowledgeable sommelier Dimitri recommends a superb Fleur de Pedésclaux (Pauillac 2012) and explains wine pairing with Indian cuisine. “An alcohol level of around 5% goes well with spicy food,” he tells us. “The higher the alcohol level, the spicier the food will taste. And vice versa.”
He pours the wine into a beautiful decanter, allowing it to open up and leaving any sediment at the bottom. “Wines matured for more than 5 years most likely have sediment at the bottom,” Peter explains. “Some people love it, but we usually use a carafe.
“Some wines such as Pinot Noir we have to watch, since the DNA of the grape variety is very sensitive to oxidisation. If the wine has matured for 3 or 4 years, then you have to be gentle when decanting so it’s exposed to as little oxidisation as possible.”
The Kahani menu is extensive with a great selection of seafood, meat, game and vegetables. We chose from the à la carte but there’s also a tasting menu, and a lunch and pre-theatre menu. Eventually, I plumped for a chargrilled sea bream with browned garlic, sundried tomato and smoked aubergine. My friend opts for the Gressingham duck breast with coriander, pokharaya chutney and a special Jaitooni naan. Our rice is light and fluffy. The textures of both the seafood and game succulent with a delicate blend of spices. There’s little oil here making the food more palatable and infinitely healthier. Presentation and service are excellent.
I’d been told to leave space for dessert. Thank God! My friend and I devour the Chocolate Chilli chocolate mousse bomb with gulab jamun bits. It melts like a volcano when hot chocolate sauce is poured over. And our medley of kulfis: Salted caramel, Rose malai, Pistachio cardamom are extraordinary and a great palate cleanser.
Bravo Kahani! A sensual and exquisite dining experience. Perfect for date nights, family gatherings, celebrations and business meetings. Kahani is taking contemporary Indian cuisine to new heights in sophisticated and intimate surrounds, highlighted by superb attentive service from the waiters and sommelier who gave us outstanding pairings.
Highly recommended.
Kahani – Where and how?
Kahani London
1 Wilbraham Place, London SW1X 9AE
Tel: +44 (0) 207 730 7634
[email protected]
www.kahanirestaurants.com
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