Former head chef of Michelin-starred Tamarind, Peter Joseph, is stepping out alone with a restaurant that celebrates his love of getting people together to share food and stories.
Kahani, which means story in Hindi, will open on 18 September opposite Cadogan Hall, just off London's Sloane Square.
The restaurant is inspired by Joseph's upbringing in Tamil Nadu, southern India, and he told The Caterer: "My friends and I would get together, we were aged about 11 and 12, we'd steal ingredients from our mums' kitchens. I'd pick one ingredient, my friends would all pick one and we'd cook a dish together and eat and enjoy socialising. That's when I fell in love with food, that's what created this."
Stairs lead from street level down to Kahani's principal dining space, which incorporates features such as a large wall of wine, an exposed brick fireplace and a lobster and crab tank.
The restaurant, which has 85-covers including a 10-12 cover private dining room, will serve modern Indian food showcasing seasonal British produce.
Joseph explains that his food will be a "lighter" Indian offering with a focus on grilled meats, fish and vegetables from the robata grill and a prevalence sharing dishes.
The chef explained: "A meal is not only to satisfy your hunger, it's a chance to enjoy family and friends. The idea is that some of the dishes you can just pick up and share with your hands it's very informal. I wanted to focus on people talking and sharing."
Dishes will include smoked malabar prawns with coconut and Keralan spices; Gressingham duck with coriander, apple chutney served with a kumquat salad and tandoori broccoli marinated in honey, nigella seeds and wheat crisps. Just two curries will be available.
After overseeing the retention of Tamarind's Michelin star Joseph said that in a year or two he would like to see the accolade bestowed on Kahani.
He explains: "I was so happy at Tamarind but I always had in my mind that one day I wanted to have my own place.
"At Kahani you're going to have a great experience, be welcomed very warmly and receive great service. The food presents an abundance of flavours, the flavour of traditional Indian but fresh, lighter and more modern.
"I was proud to work at Tamarind but my aim is not to copy it, it's to create Kahani, to create modern Indian food."