Dhaba's sixth episode and season 1 finale, welcomes Chef Patron at Kahani Peter Joseph chatting with Joel Gill FRSA creator of Dhaba

Summary

Chef Peter has a remarkable story. From a bustling family kitchen in Tamil Nadu to leading a Michelin-star brigade at Tamarind, Peter learned to turn memory into method, discipline into delight, and tradition into something bright and modern at Kahani near Sloane Square.

We talk through the real craft of contemporary Indian cooking: how to balance spice for European palates without losing soul, why à la minute matters for freshness, and what it takes to keep a busy London service running like clockwork. Peter opens up about the inspirations that shape his menu, including a “black chicken” technique discovered in a tiny café and reimagined with edible charcoal for a smoky, playful edge. He also shares the thinking behind a menu that spans India north to south—Malabar prawns kissed by the tandoor, seafood in silky coconut milk, and plates designed for sharing because the best meals are conversations.

Beyond the dining room, Kahani now powers weddings, hotel partnerships, and fast-service pop-ups at Lord’s Cricket Ground, all while preserving the standards that built its loyal following. Peter offers an unfiltered view of hospitality in 2025—shrinking margins, fewer tourists, rising duties—and why he calls it “another COVID without the virus.” His answer is leadership and consistency: mentoring young chefs, staying on the pass five days a week, and planning future growth where the concept can shine, from the Middle East to thoughtfully chosen suburbs.

Come for the flavour, stay for the story, and leave with a deeper respect for the people who make great restaurants feel effortless. If you enjoy the conversation, follow the show, share it with a friend who loves Indian cuisine, and leave a quick review to help others discover it.

Takeaways

We sit down with Chef Peter Joseph to trace a path from Tamil Nadu lunchboxes to steering a Michelin-star kitchen and building Kahani into a modern Indian landmark in London. A candid look at craft, pressure, and how story, sourcing, and service create lasting loyalty.

Chapters

0:00 Welcoming Chef Peter Joseph

1:18 Career At Tamarind To Kahani

3:05 Defining Modern Indian At Kahani

6:12 Early Inspirations At Home In Tamil Nadu

10:40 From TV Dreams To Culinary School

14:40 Mentors And Mastering A Michelin Kitchen

20:45 Running Service And Kitchen Rhythm

25:20 Growth Plans And Brand Extensions

31:30 The Hospitality Squeeze In 2025

35:50 Advice For Young Chefs

38:50 Favourite Dishes And Ingredients

42:30 Family, Faith, And Balance

46:20 Closing Reflections And Invitation

Keywords

Chef Peter Joseph, Kahani, contemporary Indian cuisine, Tamil Nadu, Michelin-star, Tamarind, Sloane Square, à la minute, edible charcoal, black chicken, Malabar prawns, coconut milk seafood, sharing plates, London restaurant, hospitality 2025, shrinking margins, rising duties, culinary leadership, mentoring chefs, Lord’s Cricket Ground, hotel partnerships, Indian food podcast, restaurant storytelling, modern Indian cooking, Middle East expansion, culinary consistency, food culture, spice balance, restaurant operations