Kachori is a vibrant all-day restaurant offering a culinary journey through the rich, ingredient-focused flavours of North India.
Drawing inspiration from the diverse regions of Rajasthan, Punjab, Uttar Pradesh, Haryana, and Delhi, Kachori's menu transcends traditional boundaries, incorporating influences from across the Subcontinent to deliver an exquisite dining experience.
In an interview with Asian Voice, the restaurant’s Concept Creator and Operations Director, Humayun Hussain, discusses the inspiration behind the establishment, signature dishes and philosophy.
Can you tell us about the inspiration behind opening Kachori?
The restaurant's inspiration was simple. Owner Sorowar Khan, an entrepreneur and experienced restaurateur, lived in a property he owned at Elephant Park, where Kachori is. The landlord suggested opening an Indian restaurant there as part of the onsite food retail outlets, and was receptive to the idea. I was already consulting on one of Sorowar’s other restaurants nearby in London Bridge, so he asked me to develop a modern Indian concept for the nearly 3,000 sq ft site. The landlords approved the concept, and Sorowar appointed me as the Project Manager. I envisioned a contemporary, beautifully designed restaurant offering all-day dining, surpassing any other Indian restaurant in the area. The restaurant focuses on refined Indian food, fantastic cocktails, and other drinks, catering to the mainly young, cosmopolitan professionals living in Elephant Park.
What are some signature dishes at Kachori that highlight the unique culinary traditions of North India?
Given that Elephant Park is a residential, office, and leisure development, we have a broad offering of North Indian cuisine as we aim to surpass any competition and create a warm, welcoming place for our clientele. Some signature dishes in our North Indian cuisine include Lucknowi Chicken Biryani, Bikanery Raj Kachori, Punjabi Tandoori Murgh, Khatte Meethe Baingan, Lamb Shank Nihari, Dilli Chicken Butter Masala, and Dal Makhani. These items are all very popular.
Kachori’s cooking is described as refined and not limited by regional boundaries. Can you share an example of a dish that exemplifies this philosophy?
Firstly, while our cuisine at Kachori is traditional in essence, it is indeed refined in that it’s modernist, clean-looking, elegant, not oily, and each dish has its own unique spices and flavours. This refined presentation was always an important element for me because contemporary Indian food should be sophisticated, especially for our customer base of well-travelled, educated professionals who know their food well. As a London restaurant, located in a global capital frequented by people from around the world, our food and presentation must continually evolve. Diners are always seeking new experiences, and no restaurateur worth their salt should open an Indian establishment with the usual formulaic menus and decor. One dish that exemplifies this philosophy on our menu is the Kurkuri Calamari & Shrimps with ginger, chili, lime, fennel, and crushed pepper, accompanied by flaked chili aioli.
What do you believe are the key factors that contribute to a restaurant's long-term success and public engagement?
Having spent many years in food and hospitality, first as a journalist and then as a consultant and concept creator, I've seen and worked with many restaurants, their owners, and chefs. It's easy to see what they're doing right and where they fall short. One key point I always emphasise is that a restaurant should be proactive, stay in the public eye, and always be engaging to remain interesting and successful. Maintaining our core concept of North Indian cuisine is crucial. It has made us successful, is popular, and as a fan of this cuisine, I find it utterly delicious. This is why we won't deviate from it.
What are your thoughts on the evolution of Indian cuisine in the global culinary scene, and as a representative of Indian culture and heritage?
I've been fortunate to witness the transformation of the Indian restaurant scene in the UK. From the 80s to the 90s, the industry modernised with trained Indian chefs introducing authentic flavors using British ingredients. Indian food gained popularity, aided by TV personalities like Madhur Jaffrey and the availability of Indian ingredients in supermarkets. This evolution turned Indian cuisine into an integral part of British culture, even earning prestigious accolades like Michelin Stars. The success of UK-based Indian chefs has led to the opening of restaurants in the Middle East, India, and now even exploring opportunities in America, particularly New York. This progress highlights the growing global influence and excitement surrounding Indian cuisine.
