Kanishka showcases the cuisine of territories previously unexplored by London’s restaurants, particularly the Seven Sister States in the most easternmost region of India - headed up by Atul Kochhar, the first Indian chef in the world to receive a Michelin star and formerly at Benares.
Kochhar’s menu explores the flavours, ingredients and cooking methods of the states, as well as the influences had on these by neighbouring countries such as Nepal, China, and Bangladesh - whilst using seasonal and locally sourced British produce where possible.
Named after King Kanishka, an emperor of the Kushan dynasty in the second century, Kanishka is inspired by the ruler’s use of Buddhist values - explored through the interiors which offers a nostalgic sense of ritual and tradition, from the whimsical topiary elephants to the inside verdant foliage.
Culinary discovery, Indian food fix
Kachela Maas, a Sikkim inspired venison tartare with mustard oil mayonnaise, naan crouton and onions; Samundri Khazana Alleppey, a dish of pan seared seafood, Alleppey sauce and smoked cabbage poriyal and chocolate rasmalai, a milk-based dessert popular in eastern India and neighbouring Bangladesh and Pakistan.
Roast Banana Old Fashioned, made from Tandoor roasted banana with cinnamon, orange and pecan bitters, maple, and the more savoury Ingrita, made from Mezcal served alongside a chilled lightly spiced tomato broth.