The story
Kanishka is an Indian restaurant at 17–18 Maddox Street in London's Mayfair, cooked under chef Atul Kochhar, and it holds a Michelin Recommended listing for 2026.
The kitchen focuses on the lesser-known food of India's north-east provinces, using traditional techniques with a modern touch. Executive Chef Ashok Kumar works alongside Kochhar, and the menus change with the seasons. British produce appears throughout, from Orkney scallops to Lake District lamb.
The chicken tikka pie, which Kochhar has served since 2006, is the restaurant's best-known plate. Vegetarian dishes have a strong showing, including jackfruit kofta in coconut korma and fig-filled paneer tikka. The Good Food Guide also points to the pistachio kulfi with dark chocolate mousse for dessert.
Recognition
Ambience
Details
History
‘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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