Exclusive Sunday Supper Clubs at Kanishka

Please note that the following is a sample menu. To explore our latest seasonal offerings and collaborative dining events, we invite you to view our current menus.

Chef Atul Kochhar is delighted to announce the launch of our new female-led Sunday Supper Club series. Kicking off on 22nd October with the acclaimed Romy Gill MBE, followed by Thuy Diem Pham on 26th November, the series will see renowned chefs join forces with Chef Atul in the kitchen for one night only, showcasing their culinary brilliance through an exceptional sharing dinner experience. Anna Haugh, Selin Kiazim, and Crystelle Pereira are also set to collaborate in early 2024. This exclusive supper club series promises a thrilling exploration of diverse gastronomic traditions and warm Mayfair hospitality.

Romy Gill MBE is a celebrated chef, author, and broadcaster, first rising to prominence as the owner and head chef at Romy’s Kitchen. Awarded an MBE in the Queen’s 90th Birthday Honours List in 2016, Romy has since travelled the world showcasing her profound passion for authentic Indian cuisine through engaging presentations and masterclasses. A highly regarded author, she is currently writing her third book, set to be published in autumn 2024.

Chef Atul Kochhar is deeply honoured that she has agreed to be the inaugural guest chef for this exclusive Sunday Supper Club in Mayfair

An Exclusive Collaborative Menu

Atul’s Chicken Tikka Pie
Tikka masala in puff pastry, cumin scented berry compote

Grilled Pigeon Breast, Shimeji, Beetroot
Achari pigeon breast, shimeji mushroom, beetroot ketchup, pine nuts

Ghugni Aloo Tikki (v)
Panfried King Edward potato cake, spiced chickpeas, goat yoghurt

Gangtok Momos
Choice of filling – organic vegetables (v), free-range chicken, or Kentish lamb, steamed and served with a tomato and chilli chutney, and fermented pounded vegetables

Prawn Sapta
Lahasa-inspired prawns, spring onion, and kale

Manikya Hiran Sanku
New Forest venison skewers, celeriac, and pear purée

Seafood Moilee Curry
Pan-seared seafood, onion and ginger sauce

Malai Kori
Grilled monkfish, aubergine, coconut curry

Jungali Titar
Roasted pheasant, fig, Jerusalem artichokes, Tripura masala sauce

Dad’s Murg Makhani
Tandoor cooked chicken tikka simmered in San Marzano and fenugreek gravy

Sagolir Manxo
Cumin and black pepper spiced country goat curry

Rogani Boti
Tandoor smoked Romney Marsh lamb rump, keema parcel, sweet potato, spiced gravy
Sommelier wine recommendation · Atul Kochhar’s Cabernet Franc / Merlot, Malatinszki, Villany, Hungary

Videshi Muntjac
Venison steak, grilled apple, radicchio, chocolate curry, wild mushroom biryani
Butter Poached Lobster