Page 84 - Mosaic Digest Magazine

From Home Kitchen to Michelin-Starred Excellence
Chef Peter Joseph, from learning cooking from his mother to leading Kahani Resta- urant, brings expertise in Indian cuisine, emphasising seasonal ingredients, traditional techniques, and innovative flavours.
Gastronomy
PETER JOSEPH
A Visionary Chef Blending Tradition With Innovation
“In my childhood, I used to watch my Mum cooking; she is a very good cook and organis- er. I have learned the basics from her.”
Chef Diego Jacquet, the visionary behind Zoilo, blends Argentine tradition with global inspiration to create unforgettable dining experiences in Marylebone.
IBY GEORGE SHAW
n the bustling heart of London’s culinary scene, Chef Peter Joseph stands as a beacon of innovation and tradition. As the Chef Patron and Executive Chef at Kahani Restaurant, Joseph brings a wealth of experience and passion to the table, infusing
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modern Indian cuisine with his unique flair
From his humble beginnings watching his mother
cook in their family kitchen to helming a Michelin-star- red establishment for eight years, Joseph’s journey is a testament to his dedication and skill. Now, at the helm of Kahani, he continues to push boundaries while honou- ring his roots.
In this exclusive interview, Chef Peter Joseph shares in- sights into his culinary philosophy, favourite ingredients, and the experiences that have shaped his illustrious care- er. Join us as we delve into the mind of one of London’s most respected chefs and explore the flavours that define his culinary artistry.
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