Celebrate Diwali at Kanishka
Celebrate the Festival of Light in style with a spectacular Pan-Indian tasting menu, crafted by Chef Atul Kochhar in the heart of Mayfair.
An Authentic Diwali Tasting Menu Experience
As the sound of firecrackers announces the arrival of India’s brightest festival, Kanishka warmly invites you to celebrate Diwali in Mayfair. Acclaimed Chef Atul Kochhar has meticulously crafted a six-course tasting menu that showcases the diverse, vibrant spices and distinct culinary heritage of India’s unexplored sister states.
Inspired by Chef Atul Kochhar’s profound love for authentic Pan-Indian cuisine, this exclusive menu harmoniously fuses traditional regional flavours with the finest, sustainably sourced British ingredients. Guests will delight in exquisite creations such as our signature chicken tikka pie accompanied by a cumin and mixed berry chutney, Orkney scallop elevated with caramelised William pear and Exmoor caviar, and coconut-marinated stone bass served with a Devon crab croquette. The culinary journey concludes perfectly with a decadent Mithai platter, featuring rasmalai with saffron-poached pear, alongside a rich dark chocolate mousse and almond fudge.
his exceptional fine dining experience is priced at £95 per person, with an optional £75 expertly curated wine flight that includes a crisp glass of Atul Kochhar’s signature Blanc de Blanc NV. For a more intimate gathering, our elegantly appointed private dining rooms—the Maddox, Oxford, and Regent—accommodate 8, 14, and 18 guests respectively, providing the ultimate luxurious setting for Diwali celebrations with loved ones.
The Festive Diwali Menu Highlights
STONE BASS & CRAB
Coconut-marinated stone bass, Devon crab croquette, and an authentic mappas sauce
MUSHROOM & BABY BELL PEPPER
Coconut-marinated Hen-of-the-woods mushroom, baby bell pepper, and an authentic mappas sauce
CHANGEZI CHAMPEN(d)
Fennel and star anise marinated Romneys lamb cutlet, kohlrabi, cavolo nero and jus
ANJEER PANEER TIKKA (d)(g)
Fig stuffed cottage paneer tikka, kohlrabi, cavolo nero and korma
MITHAI PLATTER (n)
Rasmalai with saffron poached pear, dark chocolate mousse and almond fudge
Royal Tokaji Late Harvest, Tokaj, Hungary
PLANTAIN, KALE AND WILD RICE (g)(d)
Crispy plantain, curly kale and wild rice, sweet yoghurt, mint and tamarind
KHASTA MURG (d)(g)
Atul’s chicken tikka pie with cumin mix berry chutney
SCALLOPS & PEAR (d)
Orkney scallop, caramelised William pear and lime gel, Exmoor caviar and sunflower seeds
KATHAL & AMARANTH
Spiced amaranth and jackfruit kebab, served with a vibrant cranberry chutney
