Ex Jamavar Chef Rhoit Ghai to launch Kutir in Chelsea this November

Chef Rohit Ghai has announced his latest project – Kutir, an Indian restaurant just off Chelsea’s Sloane Square.

Ghai, who launched the esteemed Gymkhana and also saw success at Jamavar – which won the Top Newcomer award at last years Hardens London Restaurant awards,  will open Kutir in November.

The chef has teamed up with Abhi Sangwan for the restaurant, having worked together at a number of ventures, including the above, as well as Bombay Bustle, which arrived last year to much fanfare.

Kutir, which means ‘hut’ in Sanskrit, draws inspiration from the royal tradition of hunting expeditions in the forests and jungles of the Indian countryside.

The food is representative of the indulgent food hunting provides, with ‘celebratory’ menu focused on conviviality and game. Seafood will also be a focus.

A ‘feasting’ tasting menu of six courses will be £60, with an a la carte offering the likes of truffle and mushroom khichadi, lobster bonda, and 24-hour rogan josh. Tandoori sea bass and crispy squid will also feature.

Kutir, Chelsea

The venue for Rohit’s new venture is to be the same elegant Chelsea townhouse that or many years hosted Vineet Bhatia’s fine nouvelle Indian – in some surveys the top Indian of the year – so it is a site with particular resonance for such an ambitious debut.

Cocktails will be overseen by Sangwan. The ‘wilderness of India’ is the theme, so expect plenty of botanical drinks full of ingredients such as gin, ginger, sweet basil and mango.

Ghai said: “I have loved each restaurant I’ve opened in London, but it feels even more special to open my own space and this is a passion-project for me. Kutir is inspired by mine and Abhi’s early careers, in luxury Indian heritage hotels within wildlife sanctuaries across India.

“We both fell in love with the lush green landscape and were fascinated by the regional, seasonal cuisines. I have been dreaming about serving this menu and have been refining these dishes for a long time and I can’t wait to introduce my guests to a menu that goes far beyond the usual Indian restaurant offering.”

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