Kanishka to showcase Goan cuisine with Taste of Goa dining event in Mayfair

Kanishka by Atul Kochhar, in Mayfair, will host a one-night dining event titled Taste of Goa on Friday 3^rd July, focusing on the regional cuisine of India’s western coastline. The event, held at the restaurant’s premises on Maddox Street in central London, has been put together by twice Michelin-starred chef Atul Kochhar and Executive Chef Ashok Kumar, and is intended to present Goan cooking within a contemporary fine-dining setting.

The menu draws on Goa’s culinary history, which reflects centuries of both Indian and Portuguese influence. Dishes featured during the evening include Recheado and Cafreal, two preparations associated with the region’s distinctive spice profiles, as well as Xacuti, a curry traditionally made with roasted spices and coconut. The dinner concludes with Bebinca, a layered dessert that is among Goa’s best-known sweets.

The event is part of Kanishka’s wider approach to regional Indian cooking. The restaurant, which opened in March 2019, takes its name from Emperor Kanishka, whose empire extended across Central Asia and Northern India. Its menus typically emphasise the food of India’s Northeastern regions, including Assam, Nagaland and Sikkim, and combine seasonal British ingredients with Indian spices.

Atul Kochhar became the first Indian chef to receive a Michelin star in 2001 and has worked in a number of London kitchens over the course of his career. His cooking has focused on regional Indian food, seasonality and the provenance of ingredients.

At Kanishka, menus change with the seasons and are offered both à la carte and as a tasting menu. The à la carte selection includes seafood, tandoor grills and slow-cooked regional curries, with dishes such as Seared Orkney Scallops with coconut and curry leaf, Tandoori Monkfish, Smoked Venison Samosa, a Chicken Tikka Pie and Lamb Rogan Josh. The tasting menu moves through a sequence of courses, beginning with snacks including Lamb Truffle Shorba, Kulth Lentil Cornetto and Partridge Kachori, and progressing to dishes such as Jalpari Nilgiri, Malai Mach featuring Cornish halibut, and Murgh Makhani made with Norfolk chicken. It concludes with Lamb Wellington, prepared with Romney Marsh lamb and served with rogan jus.

The restaurant’s interiors incorporate references to the Silk Route, and a dedicated bar offers cocktails based on Indian botanicals and spices alongside a wine list selected to accompany the food.

Food Desk

For further information and reservations, visit Kanishka’s website here.