Many chefs showcase impressive skill, but you can always tell when one is passionate and LOVES what they do—this is certainly the case with Chef Atul Kochhar who will celebrate three decades of craftsmanship in Mayfair’s Indian dining scene. Taking place at his own restaurant, Kanishka, Atul has prepared an exclusive six-course menu, serving as a culinary time capsule of his best dishes from 1994 to the present day, available from Oct 23 until Nov 6.
Atul became the first Indian chef to receive a Michelin star in 2001 at Tamarind, following another one in 2007 after opening his own restaurant, Benares. In 2019, he established Kanishka, serving modern Indian cuisine that blends his native heritage with British ingredients.
Not only that, but he has also authored six cookbooks, including Curry Everyday, Simple Indian, and 30 Minute Curries. He has made appearances on popular TV cooking shows such as BBC’s Great British Menu, Saturday Kitchen, and James Martin’s Saturday Morning.
‘30 Years in Mayfair’ Menu
Set across six courses, Chef Kochhar has curated a menu of dishes that hold personal significance, marking key moments throughout these 30 years. Beginning with his time in London in 1994, he’s chosen a selection of appetisers and snacks from that year, including Sunheri Khasta, Jhinga Til Tinka, and Murg Bemisal—square vegetable samosas, prawns with sesame and vermicelli, as well as chicken cakes with basil and ginger. On the side, you can pair them with a welcome glass of Atul Kochhar Blanc de Blanc Champagne and Unplugged Riesling from Weingut Tesch, Nahe, Germany, 2020.
As for the mains, Atul revisited signature dishes that graced his menu when he earned his first Michelin star. Served between 1995-98, Jalpari Chaat Angoori makes a return, featuring hand-dived Orkney scallops with grape must chutney—sweet, savoury, and tangy—complemented with a glass of Mango wine from Rhythm Winery, Pune. Hari Macchi, a highlight on his menu between 1999-2002, showcases pan-roasted Brixham John Dory with crispy spinach and roasted vine tomatoes, enjoyed next to Trimbach Pinot Gris from Alsace, 2021. Prepared during the same period, Chengezi Champen comes with grilled lamb chops, roasted rump, and spinach, modernising the dish with a keema shepherd’s pie and Brunello Di Montalcino, Geografico 2014. Lastly, Atul chose Katchi Mirch Ka Tikka Aur Bhel, a green chilli, garlic, and mustard oil-marinated chicken tikka, served alongside chicken skin and wild rice bhel. This dish is best enjoyed with Volnay 1er Cru ‘Les Santenots’, Domaine Georges Glantenay, 2019.
A favourite among many between 1998-2002, he brought back his Chocolate Textures and Shahi Tukra (Indian Bread & Butter Pudding), a rich and comforting duo that blends the decadence of chocolate with the traditional warmth of spiced, saffron-infused bread pudding. Paired with the sweet and vibrant Chateau Laville Sauternes, France, 2018, it’s a dessert to remember.
Priced at £120 per person, you can upgrade your meal with Kanishka’s wine selection for an additional £80.
Diwali Activation at Kanishka
At Kanishka, be sure there’s always a celebration happening—from Oct 28 until Nov 3, the restaurant will be commemorating the arrival of Diwali—India’s festival of light—as firecrackers glow up London’s skies, symbolising the victory of light over darkness.
Led by Atul and Executive Chef Ashok Kumar, who recently showcased his culinary expertise on BBC’s Great British Menu 2024, the two prepared a seven-course tasting menu, beginning with Paneer Hariyali Tikka, a tangy and fragrant starter featuring herb-marinated cottage cheese. Next comes Jal Tarang, scallops paired with chicken jus and hazelnut crumb, enhancing seafood with rich, savoury flavours. A celebrated house specialty, Khasta Murg-Chicken Tikka Pithivier merges the beloved British pie with India’s iconic chicken tikka, fusing the classic’s heartiness with India’s fragrant spices.
For dessert, you’ll enjoy Gulab Jamun Saffron Brûlée, a combination of milk dumplings and saffron custard that captures the sweetness of Diwali.
Sunday Supper Club Series & Four Hands Dinner
While Kochhar has a unique flair to his food, he constantly seeks opportunities to collaborate with other chefs to experiment with flavours. Inspired by his own daughter, he launched a new female-led Sunday Supper Club Series, inviting female chefs to join him for one night only to showcase their talents and prepare exceptional dishes. The first featured guest was Romy Gill MBE, a celebrated Indian chef, author, and broadcaster, who was awarded an MBE in the Queen’s 90th Birthday Honours List in 2016.
Having spent her first seven years in Vietnam before moving to the UK, Thuy Diem Pham will also join the series on 26 Nov. Remarkably, she received no formal chef training; instead, she used to learn traditional recipes passed down from her mother. Today, she runs The Little Vietnamese Kitchen and wrote the cookbook Vietnamese Made Easy. Some of the dishes in the series include Atul’s Chicken Tikka Pie, featuring tikka masala encased in puff pastry and served with a cumin-scented berry compote. Another is Grilled Pigeon Breast with shimeji mushrooms and beetroot ketchup, complemented by achari spices and pine nuts. For a vegetarian option, there’s Ghugni Aloo Tikki, consisting of pan-fried King Edward potato cakes, spiced chickpeas, and goat yoghurt.
For one night each as well, Atul hosts a special series called the Four Hands dinner, where he collaborates with other chefs to create seven-course meals. So far, he’s welcomed acclaimed names like Adam Handling, Roy Ner, Michael Caines, and most recently, Tom Brown, a finalist from The Great British Menu and successful head chef of Pearly Queen. Plus, if you book three or more Four Hands dinners, you can enjoy a 25% discount!
To make a reservation, visit kanishkarestaurant.co.uk
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All imagery courtesy of Kanishka by Atul Kochhar.