My name is Atul Kochhar. I'm chef patron
of Kanishka restaurant and Maddox Street.
We opened very recently in March of 2019.
The menu has been inspired from north
eastern part of india, the part of that
country borders with China, Burma,
Bangladesh, Tibbett as well a part of
Tibetan community moved a long time ago.
So there's you see a beautiful
combination of Indian and Tibetan food
happening there.
So we have picked up all that to portray
that on a menu and we are I would say
almost fully hell I'll accept the game
because I can't by halle game which I
would love to but I'm not being able to
but blessed everything is halal in our
restaurant has always been I've always
worked with those ethos our aim is to
give London
the part of country which part of India
which we haven't seen before I always
like to bring something new to the plate
this part of India grows bamboo shoots
use smoking fermentation very little
salt rather than sugar work more with
essence so we are trying to keep our
folks healthy that that's my aim I want
to give a really rounded up healthy
cuisine which people enjoy on daily
basis rather than one special meal so
that's been my aim when I opened this
restaurant and that's what I'm trying to
achieve so folks we have teamed up with
feed the line and we would love to
welcome you to Kanishka
and to entice you to come in and be with
us we would love to offer a discount of
25% on your food bill from Sunday to
Wednesday
and I'm sure you know the rules please
follow those rules and please come and
eat with us.
Lambs Raptor is one of the recipes which
I'm very proud of because that shows the
cross culture happening in that part of
the country the stir-fry technique
obviously is Chinese but it came from
Tibetan so they they make this
particular dish called SATA with lots of
chilies lots of spring onions lots of
peppers and they they make their own
fermented chili con function which we
also use and the idea of stir frying is
to seal the meat very quickly and then
mix it with vegetables and then add that
fermented chili paste to it and that's
what we exactly did chicken tikka pie
it's one of my favorite as well on the
middie and the way this idea came about
long ago when I was working in my
previous restaurant I had to present a
pie for one of the competitions so I
said I'm not going to leave my heritage
I'm not gonna do steak and kidney pie
how about chicken tikka masala finally
the nation loves chicken tikka masala
how how about me combining that with a
pie and it was for Laughs to be honest I
thought I'll get slapped away and thrown
out of that competition
landed up winning that competition I
can't believe it and this has been part
of my meaningful last good 15 years to
be honest where ever my restaurants are
I put pies in one form or other and
always the best seller soft-shell crab
this is one of those ingredients that I
can take credit to that I was the first
chef in the UK among Indians to put that
on the menu and I had seen you
from our part of the world we love
eating fried food
I followed the principle of pakora but I
used rice flour instead of plain flour
or chickpea flour because I wanted to
keep it gluten free as well and we gave
a beautiful spice makeover and I needed
to add acidity so I found passion food
that works incredibly well fashion food
chilli and mango those are the
combinations have used in that and gave
a raw papaya salad to go with that so I
changed that from season to season
Anagha scallops is a kind of homage to
naga line people of nagaland obviously
they don't have scallops but they cook
something similar so the chilli again
the chilli paste is fermented and the
chilli sauce is made out of the
fermented chili paste and then i combine
it with cauliflower so I get textures of
cauliflower
it's a cauliflower very simply cooked
with turmeric ginger and salt and then
made into a puree with a little bit of
yogurt and then we pickle the
cauliflower with beetroot every Indian
restaurant is proud of their Brioni so
am i I'm very proud of my dad and I we
it goes back to where I which which
breed of rice I pick up obviously it's
basmati but also picking up right brand
which is consistent and the right amount
of water in there quality of lamb is
incredibly important so I always use the
prime cuts for making my biryani
most of the people they would just pick
up lamb and I'm not accusing anyone but
our attempt is because it's going to be
a curry and it's mixed with rice it will
do but for me it doesn't it has to be
real good prime cut so I always use
either the best end or the leg part of
the meat which works incredibly well
with biryani best and being softer it
cooks very fast so keep an eye the days
we are using best and we make sure that
it works really well
the main flavor is encased in the
biryani when we put the spices in the
saffron water and and sandalwood and all
that and put the pastry on top brush it
with egg put spices and bake it as the
pastry gets baked that's the perfect
sign for us that enough moisture has
been taken away Briana is perfectly
cooked because my meat is almost 3/4
cooked so is rice so it's pretty al
dente and once the pastries could we
take it out and we serve it hot on the
table
sometimes with fried garlic writer which
is a brawny writer or with pomegranate
raita depending on what we have in the
season monkfish is one of those rare
fish these days it's extortionary
expensive in terms of I think feel of
that I think it's the perfect meat for
pescetarians it eats so well and above
that for our kind of cuisine it takes
the spices really well it takes the heat
often do really well so it it's always
moist it looks like it's strong and kind
of charred from the top but inside it in
cases the moisture show up and that's
what we need for our kind of food and I
have paid it with fantastic ingredients
a little bit of potato and the core my
sauce going with that all in bengali
flavors and it works really well
so Seagal in munzo is basically it's a
kind of tribal goat curry from Assam
Arunachal Pradesh Nagaland and Tripura
that goat curry is very special I
absolutely adore it because I learnt it
from a tribesman
yeah so I was in Nagaland and he I
stayed with them in their house and they
cooked it for me and I absolutely adored
it really simple spicing there's not
overdoing anything good garlic good
ginger red chili paste a little bit of
tomato paste I have added that's
something which I have not taken from
them I have added tomato paste because I
want a little rich rich red color coming
through and in terms of spices have only
used turmeric and red chili so I have
kept it extremely simple but God has got
this beautiful rich flavor of its own
which needs to come out and
it shows and it's one of the favorite in
artistry if you come from
any culture to be honest the grill meat
is a major part of it it's it's a
material we're at which part of the
world you come from and especially if
you come from Southeast Asia if you are
from Indian subcontinent so I really
wanted to showcase that we do it in
bigger we do it in love we do it in in a
style so we created this beautiful
platter which we call mixed filled
platter and we have some of the best
prawns in the world you can find we have
it on our menu we marinate again the
chilies there that's the main ingredient
in there and then we have malai tikka
which is the chicken marinated with
cream and cheese and ginger and chili
the chic kabob which is fantastic I
think we make one of the best chic
kebabs there's one favorite restaurant
of mine I will not take the name but I
think there's chica Bob is better than
mine but this one I think I'm very proud
of what I make but we we follow the
classic procedure of using lamb fat into
it to give right kind of richness and
then do you see mas sea bass in Prime in
season at the moment and I've done
really nothing to see bus I've just
dipped it into a green paste which is
kind of mint mango and tamarind and
onion mixed together and made a
beautiful chutney out of it hit that and
just we grill it so really simple
flavors but I always let the main
ingredient shine through the flavor
comes
this mixed well you are assured of
fantastic flavors but we will never mask
the national flavor of the ingredient so
bamboo shoot' the measure of bamboo
shoot and mushrooms
so misery is a part of North East India
it's a state and they grow lots and lots
of bamboo but I also liked what they had
in wild mushroom the things they could
pick up from the wild bamboo gives a
beautiful body to it
mushroom gives that umami flavor which
comes soon and I've added only very
little spice and it's turmeric cumin and
garlic that's all I have so this
particular dessert which I call love and
love for the community in love for
Humanity love for us love for everyone
around this world love for children
yogurt is one of my favorite ingredient
because it has acid it has the nutrients
which children need our bodies need
definitely and fruits is another
favorite ingredient of mine so I looked
around and I thought what's available
now what's coming up in season what I
can use so I made this dessert with I
call it arm and Angie or Angie so mangos
which are amazing at the moment and
lucky that we are getting it from
different parts of the Indian
subcontinent my favorite at the moment
is Sundari which is coming from Pakistan
but I love mangos from anywhere in
anywhere anywhere from Southeast Asia
that's my contribution to the back reef
and also to reach out to friends and
family and say please come and eat with
us I'm looking forward to see you all
thundering pineco department they have
caramelized this one on
the key is not recipe like a moment can
be really careful.
