Page 85 - Mosaic Digest Magazine

Chef Peter Joseph is a culinary visionary, blending tradition with innovation. His passion, dedication, and artistry shine through his dishes, inspiring the culinary world and delighting food enthusiasts everywhere.
Mustard in any form, could be seed, crushed or paste. Because of its unique flavour, taste and aroma. Especially in Indian cooking for marinating meats and seafood, it plays a significant role in cooking. I love it especially in seafood kebab or curry.
Which is your favourite season (for culinary reasons)?
Autumn is the best for seasonal produces and rich flavours. Seasonal foods are in their peak supply, so they
are extra fresh and tasty. In addition, freshly picked food, picked at the point of ripeness and delivered to our plates in the minimum amount of time displays higher
Mutton Biryani
Who taught you to cook?
In my childhood I used watch my Mum co- oking, she is a very good cook and organiser, I have learned the basics from her. When I was doing my A levels at school I used watch top chefs on TV, giving tips for cooking – that’s my second learning of cooking. When I moved into my university, I chose to learn hotel management & catering technology. When I then entered into the hotel industry I have learnt techniques of cooking from my first mentor Top Chef Rakesh Upadhyay.
What has your first job in hospitality?
I started as Kitchen Management trainee, and then in the kitchen as Trainee pastry chef in Sheraton Group Of Hotels.
Current role?
I am working as Chef Patron & Executive Chef at Kahani Restaurant, London. Prior that that, I was heading a Michelin Star res- taurant for 8 years. I got the opportunity to open a Michelin Standard restaurant Kahani London in 2018.
What is your favourite ingredient? Why?
“Avoid too many heavy dishes, prep a few courses in advance, use seasonal produce, and ask your guests’ dietary requirements in advance.” – Peter Joseph
times at home on my days off, or Biryani. I buy a freshly cut lamb from our local butcher and prep them straight away.
Is there anything you won’t eat?
I love food from childhood, I hardly have any food dislikes! Fortunately, I don’t have any allergens but I don’t eat blood in any form.
What are your tips for hosting a dinner party at home?
Avoid too many heavy dishes, prep a few courses in advance
Use seasonal produce
Ask your guests dietary requirement in advance
Who do you most admire in the industry?
nutritional value!
What’s your advice for youngsters thinking of starting a career in in catering?
Be prepared to work hard, listen and apply more than you speak, be humble and patient, things will fall in your way.
If you were in the condemned cell, what would you chose as your last meal?
Your signature dish?
Tandoori Malabar Prawns and Lamb Shank, Lahori Nihari
Your most important piece of kitchen equipment?
My knife, I love the knives in the kitchen. Knife sets my prep mood right and if the chopping and prepping is right, we are in the right direction of a great meal.
Which restaurant(s) do you like to eat on your days off?
I like my local Chinese and Sri Lankan food. My recent London favourite is recently opened The Ambassador Club House in Hen- den Street, amazing food and atmosphere.
What do you cook at home?
I love to cook delicious Lamb Curry some-
Aktar Islam, 2 Michelin star chef, Opheem Restaurant. I am closely watching his dedication, progress, enthusiasm, desire. Because he is both chef and restaurateur. You can feel the positive culture he has grown
in his businesses from the moment you walk in the door. His love for the industry is inspiring and on top of that, it is clear he takes moments to recharge and become a better leader.
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