Located in an elegant converted townhouse in the heart of Chelsea, Kutir is one of the best Indian restaurants in London by Michelin-starred Rohit Ghai who has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. Along with partner Abhishake Sangwan, Kutir provides an unforgettable dining experience, featuring a menu that blends traditional Indian techniques with local ingredients to create a unique gastronomic journey. Kutir which means 'a small cottage' in Sanskrit draws inspiration from the royal tradition of hunting expeditions in the luscious forests and jungles of the Indian countryside, where Rohit spent much of his early career. The food is representative of the feasting-style, convivial and celebratory dining that occurs on these retreats, and menus feature authentic, using seasonal ingredients, and features a variety of signature dishes that showcase the depth and diversity of Indian cuisine. Having dined at Kutir a year before, the cuisine is light, absolutely delicious and served in a beautiful setting that you’ll want to escape to again and again — and we do.
The elegant and stylish interior of Kutir
the birthplace of champagne, where the monk Dom Pérignon lived
Kutir Kaali Dal with black lentils, fenugreek and vine tomatoes
Tandoor Grilled Lamb Chops
Rogan Josh Lamb Shank
Serves 2
Recipe courtesy of chef Rohit Ghai, Kutir
1 cup vegetable oil
3 bay leaves
4 black cardamon pads
6 cloves
2 whole cinnamon sticks
3 1/2 oz onions, finely sliced
1 lamb shank
1 1/2 lb chopped tomatoes
4 tsp Kashmiri chilli
1/2 tbsp turmeric
1 tsp cumin powder
2 tbsp coriander powder
1 tsp Garam Masala
2 tbsp ginger garlic paste
Salt
1/2 bunch of fresh cilantro
Heat a large glug of oil in a pan and add bay leaves, cardamom, cloves and cinnamon. Once they start spluttering, then add onions and cook until brown.
Meanwhile in a separate pan, sear the lamb shank, adding some salt to season. Caramelize the lamb on all sides, before adding to the onions. This will help hold the juices and flavours. Add ginger garlic paste to the onion mixture and stir. Cook for another minute longer then add powder spices and salt to the onion. Once the shank is ready, transfer to the onion. Add chopped tomatoes and cook for another 5-10 minutes before adding water. Cover and leave for 30-35 minutes to cook on a low heat.
Check the seasoning and add fresh coriander roots. These will help increase the flavour. Add the Garam Masala and stir. Pass the sauce through a fine colander if you prefer a finder gravy, then pour back on lamb shanks. Serve hot, garnish with fresh coriander and julienne ginger.
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