Our ‘Chai Chat’ series is back with @chefatulkochhar! ☕️ Take a seat with the celebrity chef himself, and hear about how his standout dishes keep up with the latest culinary trends, while also remaining true to Kanishka’s roots here in the heart of Mayfair 🇮🇳 #mayfairlondon #chickentikka #cheftalk
Let the flame of the candles and the earthen lamp cleanse your heart, mind, and soul. thereby enriching your connection with the almighty. Wish you a joyful celebration of the festival. Happy Diwali. 💫🤗🌼✨ . . . . #atulkochhar #michelinstar #michelinstarchef #happydiwali #indianfestival #britindian #indiancuisine #festivalsofindia #happydiwali #Diwali
Mr PRS Oberoi – the legend and true hotelier has left this world. It’s been an honour to start my hospitalitly career under his legacy. I can say on behalf of many to him – Sir, thank you for your service to the hospitality industry and your country. May you rest in peace now. 🙏🏽💔 #oberoihotels #theoberoi #oberoinewdelhi
Atul Kochhar’s Diwali Aloo Bonda recipe Makes 12-15 Ingredients for the stuffing: 4 to 5 medium sized potatoes 1 to 1 ½ tbsp oil 1 tsp black mustard seeds 1 or 1 ½ tsp urad dal (spilt and husked black gram) 1 medium sized onion, peeled and finely chopped 1 tsp ginger garlic paste 12 to 15 curry leaves 1 or 2 green chilies, finely chopped ½ tsp turmeric powder 1 pinch asafoetida (hing) 2 tbsp chopped coriander leaves ⅓ to ½ teaspoon lemon juice or as required Salt, as required Oil for deep or shallow frying Ingredients for aloo bonda batter: 250g besan (gram flour or chickpea flour) 400ml rice flour 125ml water or add as required ¼ tsp turmeric powder ½ tsp red chili powder 1 tsp ground cumin 1 tsp garam masala 1 tsp ground coriander 1 pinch asafoetida (hing) 1 pinch baking soda (optional) Salt, as required Method for the aloo bonda: First boil the potatoes in a pan / steamer / pressure cooker. Then peel and mash them when still warm. Heat oil in a frying pan and add the mustard and urad dal. Allow the mustard seed to splutter and the urad dal to golden. Add the chopped onion and sauté till they are translucent and soft. Then add the ginger-garlic paste, curry leaves and green chilies. Sauté for a minute. Add the turmeric powder, asafoetida and stir, then add the coriander leaves and stir again. Add the potatoes to this mixture or add this sautéed mixture to the potatoes and stir well. If there is excess moisture, then you can cook the potato mixture for a few minutes. Add lemon juice & salt and mix well. Check the seasoning and add more salt or red chili powder or lemon juice if required. Make 12-15 medium sized balls from this mixture. Method for the batter: Whisk all the ingredients together with 300ml of the water. Add the extra 100ml if the batter is too thick. Method for cooking the aloo bonda: Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and ensure it’s well coated. Add to the medium hot oil and fry until golden on both sides. Drain them on paper towels to remove excess oil. Serve the aloo bonda alongside the tomato chutney. *RECIPE CONCLUDES IN THE COMMENTS*
This Year, I am delighted to announce the launch of my new Michelin-starred “Four-Hands” series starting on 8th February with acclaimed chef @nigelhaworth , formerly of Northcote and now The Three Fishes. The series will see my Michelin-starred chefs and friends join forces with me in the kitchen for one night only, showcasing their finest culinary talents through an incredible 7-course dining experience for our discerning guests at @kanishkamayfair . 🥂🌼🎊 The inaugural night will be followed by @adamhandling , Frog restaurant showcasing his love of modern British cooking on 6th March. Additional chefs collaborating for Four Hands Series in the 2024 include, @chefroyner, @chef_lisa_goodwinallen , @macaines , @chefjuntanaka, @angelacooking , @aktarislam_ @sriramaylur and Ollie Dabbouos @hide_restaurant to name a few. Join us for the unique dine-in experience and start 2024 on a fantastic note. 🍷😊 . . . #atulkochhar #atulkochharrestaurants #michelinstar #michelinstarchef #fourhands #michelinstarchefs #newseries #michelindining #mayfairlondon #londonrestaurants #kanishka
We are cheering @lukethenukelittler at Alexander Palace for the dart championships 2023-24. This young man has shown grit and determination. We are his fans @atulkochharrestaurants. Thank you @pitchsidehospitality for having us to look after the hospitality section. #comeonlittler #kanishkamayfair #atulkocharrestaurants #amodevents
A big thankyou to everyone who attended recent Supper Club with Chef Thuy. We had a wonderful evening at Kanishka. Join us on Sunday 28th January, when we’ll have @myrtlerestaurant @haughser cooking a delicious tasting menu with me. #atulkochhar #atulkochharrestaurants #londonrestaurants #supperclub #londonsupperclub #mayfairlondon #cheflife #michelinstarchef #chefthuy
May this season find you among those you love, sharing in the twin glories of generosity and gratitude. 🤗 Wishing everyone a Merry Christmas 🎄⛄🌼😊 Let there be light and laughter for you and your family. ❤️ . . . . #merrychristmas #atulkochhar #michelinstar #michelinstarchef #atulkochharrestaurants #christmastime #londonrestaurants #christmasfeast #britindian #holiday #happynewyear #mulledwine
Making something special on New Year’s Eve? Well, try out this delicious Kolhapuri Chicken Curry and your guests will definitely relish it. 😋 It’s one of the famous dishes from the state of Maharashtra (India). This Chicken Curry is characterized by the red-hot color and above all the spicy & tangy taste and texture. 🌼🎊 For Marination : 250gm Chicken ½ tbsp Chilli powder ½ tbsp Turmeric powder Salte as per taste ½ tbsp lemon Juice For Curry : 1 Chopped Onion 1 inch Cinnamon 5-6 Cloves 2 Cardamoms 4-5 Black Pepper ½ tbsp Cumin seeds ½ tbsp Coriander seeds ½ Fennel Seeds 2 Kashmiri Chillies 1 tsp Sesame seeds & Poppy seeds 1/4 cup Coconut ( Grated ) 1 Tomato Method : • Marinate the chicken (using the above-mentioned ingredients) for 30 minutes. • Heat a pan over low-medium heat and add 1 onion. • Add 1 inch of cinnamon, 5-6 cloves, 2 cardamom, 4-5 black pepper, ½ tbsp cumin seeds, ½ tbsp coriander seeds, ½ fennel seeds, 2 Kashmiri chillies, and 1/4 cup grated coconut. Roast for 2 minutes. • Add 1 tomato and stir until it softens. • Saute until the tomatoes are soft. • Add the marinated chicken and Kolhapuri masala. Combine and cook for 5 minutes. • Add salt to taste. • Adjust water as needed for consistency and let it simmer for 4-5 minutes. • Garnish with coriander leaves. • Cover and cook on low heat until the chicken is fully cooked. Stir occasionally. . . . . #atulkochhar #atulkochharrestaurants #indiancurry #newyear #recipevideo #chickencurry #kolhapurichicken #happynewyear #trendingreels #viralreels
What a fantastic friday it was! Shot for @packedlunchc4 with @stephlunch and made diwali special Aloo Bonda. Had great time with @chris_kammy 😊🌼 Ingredients for the stuffing: 4 to 5 medium sized potatoes 1 to 1 ½ tbsp oil 1 tsp black mustard seeds 1 or 1 ½ tsp urad dal (spilt and husked black gram) 1 medium sized onion, peeled and finely chopped 1 tsp ginger garlic paste 12 to 15 curry leaves 1 or 2 green chilies, finely chopped ½ tsp turmeric powder 1 pinch asafoetida (hing) 2 tbsp chopped coriander leaves ⅓ to ½ teaspoon lemon juice or as required Salt, as required Oil for deep or shallow frying Ingredients for aloo bonda batter: 250g besan (gram flour or chickpea flour) 400ml rice flour 125ml water or add as required ¼ tsp turmeric powder ½ tsp red chili powder 1 tsp ground cumin 1 tsp garam masala 1 tsp ground coriander 1 pinch asafoetida (hing) 1 pinch baking soda (optional) Salt, as required Method for the aloo bonda: First boil the potatoes in a pan / steamer / pressure cooker. Then peel and mash them when still warm. Heat oil in a frying pan and add the mustard and urad dal. Allow the mustard seed to splutter and the urad dal to golden. Add the chopped onion and sauté till they are translucent and soft. Then add the ginger-garlic paste, curry leaves and green chilies. Sauté for a minute. Add the turmeric powder, asafoetida and stir, then add the coriander leaves and stir again. Add the potatoes to this mixture or add this sautéed mixture to the potatoes and stir well. If there is excess moisture, then you can cook the potato mixture for a few minutes. Add lemon juice & salt and mix well. Check the seasoning and add more salt or red chili powder or lemon juice if required. Make 12-15 medium sized balls from this mixture. Method for the batter: Whisk all the ingredients together with 300ml of the water. Add the extra 100ml if the batter is too thick. Method for cooking the aloo bonda: Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and ensure it’s well coated. Add to the medium hot oil and fry until golden on both sides. Serve the aloo bonda alongside the tomato chutney #atulkochhar #liveshow #indianstreetfood
Sharing recipe of one of the most famous Chhath Puja Prashad- Thekua. Thekua? also known as Khajuria, Tikari and Thokni, is an Indo-Nepalese cookie from the Indian subcontinent, popular in the Indian states of Bihar and Uttar Pradesh and Terai region of Nepal. Thekua Recipe 1cup wheat flour 1/4 cup white flour/all purpose flour 2 teaspoon ghee 2 cup refined oil 1 cup water 1cup sugar/jaggery 1/2 cup grated coconut 1 teaspoon fennel seeds Method: 1. Add wheat flour, white flour, grated coconut, fennel seeds, sugar in a bowl. mix it well. 2. Now add ghee and mix it well. Add water to form a knead the dough. 3. Make sure the dough is not too soft. It has to be hard or your Thekua will make like pooris! 4. Shape the Thekua When the dough is ready, make small balls with your hands. Press them flat, you can use a cookie cutter to give them shape. You can also emboss a design on them if you wish to make them look attractive. 5. Put a kadhai on high flame and heat oil in it. When the oil is hot enough, add a flattened piece of dough and deep fry them till golden brown in colour. You must keep the flame low so that the Thekua is cooked from the inside. 6. Let them cool & store Thekua is ready! Cool them at room temperature and store in air-tight containers. Tips To make the thekua more delicious and soft, knead the dough with more ghee. You can also add some saffron milk to make it more flavoursome. You can store it in an airtight container, in a cool and dry place for up to 3 weeks. Feel free to use jaggery, stevia or sugar free instead of sugar. #atulkochhar #atulkochharrestaurants #chhathpuja #indianfestival #biharifood #cookies #cookbook #cookierecipe #recipevideo #indiancuisines
Wishing Happy Chhath Puja to all those who are celebrating ✨🌼🤗🪔 . . . . . . #chhathpuja #atulkochhar #atulkochharrestaurants #biharifestival #hindufestival #michelinstar #britindian #biharifood
It’s time to settle in for a cuppa with @chefatulkochhar! 🍵 In the first of a brand-new series of talks, Atul shares his thoughts and insights on how contemporary Indian cuisine has gained recognition and acclaim across the UK in recent years, so push play, put the kettle on, and sit back for an enlightening chat with the celebrity chef himself 👨🍳 #indiancooking #indiancuisine #mayfairlondon
There’s still time to book for this weekend’s Sunday Supper Club! 🍽️ Get in quick on our website, and secure a space for a special tasting menu by @chef_thuy_pham and @chefatulkochhar at Kanishka, complete with the option of perfectly paired wines to match. We’re looking forward to seeing you for November’s one-off guest chef event, priced from £85pp 👨🍳 #supperclub #londonsupperclub #londonevents #mayfairlondon
Wishing you all a New Year filled with love, adventure, and the fulfillment of all your heart’s desires. Happy New Year Guys 🥂🌼🤗 May this year be a blank canvas, waiting for you to paint it with the colors of your dreams. Love, Peace & Happiness everywhere 🙏🎉🎊 . . . . . #happynewyear #atulkochhar #chefatulkochhar #year2024 #michelinstar #newyearwishes
Win a meal wine by two-star Michelin chef Atul Kochhar, worth £225 Muddy Stilettos have teamed up with @visit_bucks to offer one lucky winner and their guest a delicious Indian tasting menu meal whipped up by two-Michelin-starred chef @chefatulkochhar The meal will be accompanied with wine flight and take place at one of his stylish restaurants. In addition, the winner will get to meet the esteemed chef himself, and take home a signed copy of his cookbook Simple Indian. This competition is part of the Muddy Stilettos 17 Days of Christmas, see the link in bio on @muddystilettos for your chance to win.
@thebritishasiantrust is changing lives, supported by the @foreignanddevelopmentoffice #UKAidMatch programme, by providing vulnerable groups in Pakistan with access to skills & training to support employment & enterprise development. I am happy to share how the Trust has transformed Agnes’s life #IfICanSheCan 😊 . . . . . #atulkochhar #michelinstarchef #csrinitiative #britishasiantrust #womenempowerment
For the next Sunday Supper Club, Join us on Sunday 28th January, when we’ll have @myrtlerestaurant @haughser cooking a delicious tasting menu alongside me & my team at @kanishkamayfair . Plus, reservations are open now for @crystellepereira on Sunday 17th March, so get booking and find out further details on our website. 😊🌼🥂 #supperclub #londonsupperclub #mayfairlondon #cheflife #atulkochhar #atulkochharrestaurants #kanishka #mayfair #femalechef #tastingmenu #britindian
Bringing a very interesting and my favourite vegetable recipe: Chettiyar brinjal curry 🍆😊. It’s a popular South Indian dish and made very regularly in every household down South of India. I always love to make different recipes with brinjal and here it is. Ingredients 8 small brinjals, chopped into small cubes 2 medium tomatoes, cubed 2 large potatoes, chopped into small cubes 2 medium onions, finely chopped 10-12 cloves of garlic, chopped fine 2 tbsp grated fresh coconut 1 tsp poppy seeds 10 dried red chillies 3 tbsp coriander seeds For the seasoning: 1-inch piece cinnamon, 10 curry leaves, 1 tsp fennel seeds 2 tbsp oil 2-3 cups of water Salt to taste Method Make a powder by grinding dried red chillies and coriander seeds. Make a paste by grinding grated coconut and poppy seeds, adding a little water if needed. Set both aside. In a pan, heat the oil and add the seasoning ingredients. When fennel seeds start to sizzle and pop, add onion and garlic. Sauté till onion begins to brown, then add ground coriander and chilli powder and sauté for two-three minutes, adding a drizzle of water if too dry. Add potatoes, brinjals and salt and sauté for about five minutes, until the brinjal begins to soften. Add poppy seed and coconut paste and mix well. Stir in tomatoes. Add water, bring to a boil and turn down the heat to a simmer until cooked. Garnish with coriander leaves before serving. . . . #indiancuisine #atulkochhar #michelinstar #michelinstarchef #southindianfood #cookbook #brinjalrecipes #southindianrecipes #londonresraurant #brinjalcurry #instafood #quickrecipes
Christmas & New Year is coming up and I am excited to introduce our festive menu across all brands. 🥂🌼 Our Festive Lunch & Dinner menus is already running, so join us to eat, drink and be merry. Also enjoy our delicious Indian street food. Celebrate the most wonderful time of the year with us 🤗😊 #christmastime #atulkochhar #atulkochharrestaurants #kanishkamayfair #londonrestaurants #newyear #festivemenu #homedelivery #michelinstar #streetfoodindia #indiancuisine
Weekend is almost here and I just love to try out different breakfast recipes. Sharing easy, quick and healthy one such recipe of- Beetroot & Oats Crepes. 😊🍽️ Do let me know in comments box if you like it. Ingredients: 1 cup instant oats 1 cup sooji/semolina 1 large beetroot, boiled, peeled & cut into chunks 2 green chillies 1 tsp coriander seeds 1 tsp cumin seeds Water, as required Salt, to taste Ghee, for cooking Instructions: 1) In the large juicer jar of a mixer, add the beetroot pieces, green chillies, cumin, and coriander seeds. Blend quickly until coarse. 2) Add the roasted oats, rava (suji), salt, and 2 cups of water. Blend until you get a smooth batter. 3) Transfer the batter to a bowl, adjust salt to taste, and add around 1/2 cup water as needed to adjust the consistency of the batter. 4) Heat a pan/tawa. Pour a ladle full of batter and spread it thin with a circular motion. 5) Let it cook over medium heat for 1-2 minutes. Drizzle some oil or ghee and cook both sides. 6) Enjoy the hot chilla with a chutney of your choice. We loved it with green coriander chutney! Note: Feel free to adjust the water quantity to achieve the desired batter consistency. #chefatulkochhar #atulkochhar #michelinstar #breakfastrecipe #beetrootchilla #crepes #recipevideos #indianrecipes
Don’t forget to book for our upcoming Supper Club on Sunday 28th January at Kanishka, Mayfair 🎉⠀ ⠀ Chef @haughser from @myrtlerestaurant joins me for a very special dinner of cheese mousse, smoked salmon, yellow meal, Irish stripling, and buttermilk panna cotta, none of which is to be missed next month 🍽️⠀ ⠀ In addition, bookings are open now for @shanghaisupper on 25th February, @crystellepereira on 17th March, chef @chetnamakan on 28th April and @sabrina_gidda on 26th May, so reserve your table online for these one-off events…⠀ ⠀ #supperclub #londonfood #londonmayfair #mayfair #atulkochhar #atulkochharrestaurants #kanishka #kanishkamayfair
Eat, drink and be merry with our exclusive take away menus available for Christmas. There’s loads to select and order from our takeaway menus. Celebrate the Christmas Eve & Christmas at your home with your mates while sipping mulled wine and enjoying dishes like rosemary seekh kebab, chicken tikka pie, goose tikka, dark chocolate mousse pot and many more. 😊🌲⛄ Merry Christmas 🎄🎉🎊 Takeaway menu available at @kanishkamayfair @vaasumarlow @hawkynsamersham @masalchi_wembley @riwazbucks @indianessenceak . . . #atulkochhar #atulkochharrestaurants #londonrestaurants #indiancuisine #merrychristmas #christmastime #homedelivery #deliveryinlondon #michelinstar #michelinstarchef #christmasfeast #orderonline
You saw it here first! 🇮🇳 🇻🇳 It was a genuine honour to join @chefatulkochhar in presenting our Vietnamese-Indian creations at @kanishkamayfair’s supper-club night! 🏠 Grateful to share this truly special moment 💚 Thank you @chefashok_sharma and your fantastic team for welcoming me with open arms… Oh, and for that DELICIOUS lunch! ☺️ – @haughser such a pleasure to finally meet you in person, cooking for you was a bonus 💚 Thank you for keeping the hubby and sister company, they absolutely agree you’re awesome! I’m so excited for everyone that you’re the chef for Jan’s supper-club! 😊 xxx
