Atul Kochhar

Don’t forget to book our upcoming MasterChef UK: The Professionals dinner series!

In addition to Claire Lara on Sunday 20th October, Sagar Massey will also be joining us to cook an unmissable menu on Wednesday 27th November, having reached the final three contestants in 2022.

Find out further details of both events and secure your space now on our website.

Have you tried our Pre-Theatre Kali Miri menus yet?

Come for a quick bite to eat with the likes of some crispy artichoke fritters, spicy fried fish, and slow-cooked lamb from Wednesday to Sunday, 4-7pm, priced £30 per person, then get your skates on and head to Troubadour Wembley Park Theatre for Starlight Express.

It’s your last chance to nominate us in The Good Food Guide’s 100 Best Local Restaurants! 🏆

If you’ve enjoyed a meal with us recently, you can vote for Kanishka via the link below by no later than Wednesday 22nd May, and put us forward as a community-led place to eat that’s affordable and accessible, with locality and seasonality at its heart.

Thank you to everyone who has supported us so far! 💚

bit.ly/3PZS0if

Congratulations to Kirk Haworth from Plates London on last week’s Great British Menu win! 👨‍🍳

It was a pleasure to recently welcome Kirk to Kanishka, where he was a part of our extra-special Four Hands dining experience alongside Atul Kochhar and Nigel Haworth - who also just happens to be his dad and another former GBM legend.

Shout-out to our own Ashok Sharma on a fantastic performance representing London and the South East too - click the link below for a recap at Great British Chefs, and book now for our next event with Northcote’s Lisa Goodwin-Allen on Tuesday 7th May 🙌

bit.ly/4aBPl6x

Don’t miss Atul Kochhar on season two of Amazon Prime Video’s ! 🌏

Watch the second series of this unmissable cooking competition show on an international scale from Saturday 16th March, when Atul and Crystelle Pereira will be judging cuisine from all over the world in beautiful destinations, presented by Fred Sirieix and Emma Willis.

Plus, get booking for Crystelle’s upcoming Supper Club on Sunday 17th March at Kanishka in London via the link below 👨‍🍳👩‍🍳

bit.ly/49VsXoz

Don’t miss Atul Kochhar on season two of Amazon Prime Video’s ! 🌏

Watch the second series of this unmissable cooking competition show on an international scale from Saturday 16th March, when Atul and Crystelle Pereira will be judging cuisine from all over the world in beautiful destinations, presented by Fred Sirieix and Emma Willis.

Plus, get booking for Crystelle’s upcoming Kanishka Supper Club on Sunday 17th March via the link below 👨‍🍳👩‍🍳

bit.ly/49VsXoz

Bookings are open now for Mother’s Day! 🌷

Treat mum to a three-course meal for £46.95 per person on Sunday 10th March, featuring crispy fried squid, chargrilled Norfolk chicken supreme, textures of chocolate, and many other celebratory plates, plus a rose petal bellini for the woman of the hour ❤️

bit.ly/3uBoyYx

There’s less than a week to go before our next Supper Club with Shanghai Supper Club ! 🇨🇳

Get booking for Sunday 25th February, when chef Lillian Luk will be cooking up her Shanghainese cold starters, Shanghai snacks, mains, and desserts with Atul Kochhar.

View the complete line-up of dishes online, and while you’re at it, book for Crystelle Pereira on 17th March, Chetna Makan on 28th April, and Sabrina Gidda on 22nd September 🍽️

bit.ly/3UHgXCt

🎊 ESSENCE AT THE PANTILES OPENS TODAY! 🎊

At last, Atul Kochhar’s long-awaited restaurant is officially opening its doors at 12pm, serving up his celebrated traditional pan-Indian cuisine in The Pantiles 🍛

Thank you to everyone who joined us at last night’s soft launch; book your table now on our website, and we look forward to welcoming you to the historic heart of Royal Tunbridge Wells ⛲

We’re thrilled to announce the opening of Essence by Atul Kochhar next year! 🎉

The most recent addition to chef Atul Kochhar will officially be opening its doors on Thursday 1st February in the stunning spa town of Tunbridge Wells, Kent, at the heart of The Pantiles’ historic promenade.

Keep your eyes peeled as we reveal further details to follow about Atul’s long-awaited pan-Indian restaurant in the Garden of England, and sign up the mailing list for news and updates 👀

https://dev.essencerestaurants.co.uk

Continuing with Cocktail Week Celebration, try out these amazing food & cocktail combinations which will surely make you meal a memorable one! 🍽️🥂😊





Plan your weekend now!

Continuing with Cocktail Week Celebration, try out these amazing food & cocktail combinations which will surely make you meal a memorable one! 🍽️🥂😊



Plan your weekend now!

❤️❤️❤️

Here is the recipe for Ahuna Gosht Curry that I cooked for on his show . Enjoy!

INGREDIENTS

Roasted Spice Mix (Gosht Masala) – roast all the spices and make into a powder in a blender.
1 tbsp coriander seeds
1 tsp black pepper corns
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp white poppy seeds
1” cinnamon stick
4 cashew nuts (optional)
1 tbsp roasted channa daal
2 black cardamoms
5 green cardamoms
½ mace
4-5 shards of stone flower (optional)
¼th nutmeg, grated

1 kg Lamb leg, fat trimmed and cut into 1” dices on the bone
200 ml Mustard Oil
2 medium onion, thinly sliced
6 cloves of garlic
1 whole garlic pod
4 dried red chillies – Kashmiri
3 tbsp roasted spice mix
2 tsp red chilli powder
1 tbsp paprika powder
2 Indian bay leaves
1” cinnamon stick
1 tsp black pepper corns
2 black cardamoms
6 green cardamoms
3 green chillies slit
200 gm soft dough

SMOKING
Small piece of charcoal
2 tbsp ghee
GARNISH
2 tbsp chopped coriander leaves
2 slit green chillies

To serve with
600 gm boiled rice

METHOD
Pre-heat the oven at 180C.

Roast all the spices under gosht masala in pan over medium heat. Tip them in a blender and make into a fine powder.

In bowl add 150 ml mustard oil, add onions, garlic, 3 tbsp of roasted masala, whole red chilles, chilli powder, paprika powder, black peppercorns, bay leaves, cinnamon and diced lamb. Mix it well.

Add the remaining mustard oil in the casserole and then with a brush smear it well on sides and bottom. Add the lamb mixture into the casserole and apply the lid (preferably one with a small outlet for steam). Seal the pot with the dough and put it in the preheated oven at 180C for 60 – 80 minutes.

Remove the casserole from the oven and cut open the dough to release the lid. Mix the curry well to check that lamb is perfectly cooked. Light the piece of charcoal, place it in a small metal bowl and sit this bowl on the top of the curry, pour the ghee over lit charcoal and cover the lid for 3-4 minutes. Open the lid, remove the charcoal bowl and discard. Mix the curry and serve garnished with chopped coriander and with the steamed rice.

It’s always great spending time and cooking with my dear friend and this time we cooked an Indian delicacy Ahuna Gosht (Lamb curry).
You can catch us on Tomorrow from 9.30 am. 🌼

Visit my website for the complete recipe. Try out the dish at my restaurants & 😊

Weekend Calling! How about sipping up handcrafted colourful cocktails from our head barman at Kanishka ✨

Try Rhubarb & Strawberry Spritz, with rhubarb gin, strawberry purée, lime juice, soda, and Prosecco, a perfect drink for this weather!



   

I'm honored to be cooking at Hospitality Action’s Winter Chefs’ Dinner taking place on Monday 6th November 2023. To experience the culinary feast myself and fellow London chefs will be preparing, book your tickets. Sharing link in the story!

RIP Chef Nico Ladenis.

One of the pioneers of Modern British Gastronomy - a self taught chef. I never worked under chef Ladenis but was fortunate to cook for him many times during my time behind the stoves at Tamarind. He had an amazing palate and was an encyclopedia of culinary knowledge. It was an honour to cook for you Chef. Your passion was infectious and you kept many like me inspired for generations.

RIP Chef. 💔