Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Kanishka

Uncovering the culinary secrets of Northeast India

Atul chicken tikka pie, seafood Alleppy and Assamese duck roast are just a few unexplored Indian dishes at the forefront of Mayfair’s Kanishka restaurant, a delightful setting for discovering relatively unknown northeast Indian cuisine.

 

Brimming with Chinese, Nepalese, Burmese and Bangladeshi influences, chef Atul Kochhar – the first chef to be awarded a Michelin Star for Indian cuisine – uses oft-forgotten Indian ingredients like soy sauce, mustard oil, bamboo shoots, fermented vegetables and even pickled fish to create a gastronomic kaleidoscope of honest, yet experimental, northeast fare.

 

Creations like Videshi-style muntjac ki boti, seabass steamed in banana leaves and stir-fried jackfruit with garlic and bok choi leave guests with a new taste of old India.

 

Visit the website

 

Share This
Advertising

LATEST ARTICLES