The story
Kanishka by Atul Kochhar brings a refined take on modern Indian cooking to London’s Mayfair. Atul Kochhar opened this Maddox Street venue in March 2019 after establishing himself as the first Indian chef to earn a Michelin star in 2001. Executive Chef Ashok Kumar now leads the kitchen following his 2023 Lumina Challenge victory. Their menus trace regional recipes from across the subcontinent while relying on carefully sourced British produce.
The menu moves between coastal and inland traditions without forcing a single regional identity. Hand-dived Orkney scallops arrive with Nilgiri herbs and caviar, while slow-braised Lake District lamb mince curry sits beside a crispy potato bhaji. Game appears regularly, featuring juniper-spiced fallow venison fillet served with wild mushroom pulao. Desserts like the chocolate and coconut rocher or passion fruit baked alaska provide a structured finish to the tasting journeys.
The dining room balances polished surfaces with warm lighting, creating a space suited for both business meetings and weekend celebrations. A lively ground floor connects to quieter upper tables where private events accommodate up to one hundred guests. Sommeliers curate whisky flights and wine pairings designed specifically for each course. The kitchen’s steady execution earned two AA Rosettes for culinary excellence in 2026. Critics note how the venue maintains high standards while exploring less-traveled Indian provinces through regular four-hands dinners with visiting chefs.
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‘So consistent and so good,’ is one verdict on this relaxed Mayfair offering helmed by established Indian restaurateur Atul Kochhar. The decor transports diners with its cool jazz soundtrack and elegantly themed interiors inspired by the Sikkimese landscapes, while the cooking delves into the lesser-known cuisine of the Subcontinent’s north-east provinces, combining traditional techniques with modern flair. For starters, regulars rate the chidiya samosa ki chaat (a vegetable mini samosa with smoked yellow-pea curry and chutneys), and it’s also worth seeking out the tandoori monkfish with coconut creamed kale – although the chef’s signature chicken tikka pie (dating from 2006) is the all-round bestseller. Main dishes highlight the Kochhar’s commitment to provenance and British regional produce – as in batak salan (slow-cooked gadwall duck breast with apricot, confit leg samosa, peanut and coconut sauce) or a ‘coastal’ seafood bisque involving red snapper, scallops, tiger prawns and mussels in a spiced broth with caviar. Vegetarian dishes also figure prominently, from jackfruit kofta in coconut korma to fig-filled paneer tikka with baby spinach and rich tomato gravy. If a sweet finale is required, try the pistachio kulfi with dark chocolate mousse and rose foam. Service is generally attentive, and knowledgeable staff are ‘keen to make recommendations tailored to individual tastes’. There’s a brunch offer at the weekend, while Monday brings a special three-course menu with a carafe of house wine included. The bar is a good call in its own right, and the extensive drinks list spans everything from exotic cocktails to a carefully curated list of spice-friendly global wines.
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