Kanishka by Atul Kochhar

Nestled just moments away from the bustling hub of Oxford Street, Kanishka emerges amid the city’s esteemed designer boutiques, luxury hotels, and acclaimed dining establishments. Chef Atul Kochhar, renowned for his exceptional culinary skills as an alumnus of the prestigious Benares, adeptly presents a variety of Northeastern Indian dishes, each infused with a modern twist.

Entering through the grandeur of antique-inspired wooden doors, guests are enveloped in the chic ambiance of Kanishka. The interior is an artful fusion of modern elegance and timeless charm. A striking twisted ceiling lends an air of drama, while the black and white striped walls juxtaposed with accents of blue evoke a sense of sophistication, inviting patrons to embark on a taste journey unlike any other.

The evening commenced with Nashta and Dahi Puri, an enticing assortment of Indian snacks that set the stage for the evening ahead. As part of the tasting menu, guests are treated to a sensory journey that begins with delicate textures and harmonious flavours—the Puri, a wheat crisp bubble filled with sweet yogurt and tangy tamarind chutney, demonstrates this to perfection. The contrast was exquisite, a skilful blend of tradition and innovation.

The Nadru Ki Chaat followed suit, presenting lotus stem kebabs adorned with tamarind, cranberry, and yogurt chutneys. The alternative of the Crab Bonda was equally delectable; a tantalizing Cromer crab fritter served with grilled corn, apple salad, and a kick of kimchi and chili-tamarind chutney. The succulent crab meat paired beautifully with the crisp sweetness of the corn, creating a dish that was both comforting and complex.

There is a careful selection of mains to choose from, but the Monkfish Tikka, tender Chettinad-spiced grilled monkfish tail atop a velvety creamed kale korma, continued to impress. For those favouring a vegetarian option, the Khari Paneer Tikka is a delightful alternative—a spiced paneer tikka baked with pastry and served with rocket leaves and chia seeds. All main dishes are paired with aromatic black dal, creamy cauliflower, fluffy rice, and naan to complete the set.

The tasting menu culminates with two tantalizing desserts. The Pistachio Kulfi with Chocolate Mousse was a decadent finale to an unforgettable meal, with the creamy pistachio kulfi pairing perfectly with the rich chocolate mousse, leaving a lingering sense of satisfaction. The Chai Crème Brulee – a delightful fusion of traditional Indian chai infused into a classic French dessert – creates a contrast of textures and flavours that leave you craving more.

Kanishka by Atul Kochhar offers a dining experience that is both visually stunning and delicious. With its modern interpretations of Indian cuisine and refined ambiance, it’s an evening that should not be missed.