A Chelsea restaurant is promoting 'wet February'

It's a new cocktail menu

Updated on • Written By Thomas Gadd

A Chelsea restaurant is promoting 'wet February'

It’s been some time since Dry January was at the forefront of our minds, although if you've managed to stick to your no-booze promise up until now, hats off to you. We suspect these cocktails might persuade you to get back on the bandwagon though, as part of one restaurant's mission to promote a 'wet February'. 

Kahani’s head sommelier and bar manager, Dimitrios Dendramis and head bartender Giuseppe Ceradini, have created a new cocktail menu to complement Kahani’s food menu. Some of which will include ingredients such as infused Tandoori pineapple and homemade spiced rum (the full menu can be seen below).

Kahani cocktail making

Infusing the Cinnamon for the Caddogan

Kahani’s new cocktail menu:

Gulab Martini (£14)Vodka, lychee liquor, lychee juice, lemon juice, rose syrup

Khatta Gin (£14) - Gin, Montenegro, lime juice, egg white, fresh mint

Tandoori Ananas (£15) - Home-made spiced rum, pineapple juice, lime juice, Tandoori pineapple, cinnamon powder

The SW1 (£18) - Saffron and cardamom infused Tequila, Cointreau, lime juice, fresh mint

Constructive (£14) - Gin, italicus, wild berry purée, lemon juice, Prosecco and cardamom foam

Chacotic (£18) - Barrel aged Negroni, apple wood smoke

Spiced Caddogan (£15) - Bourbon, fresh ginger syrup, cinnamon, cardamom, star Anise

PJ’s Kahani (£14) - Vodka, crème de mure, lemon juice, jasmine tea, blackberry, egg white

The Wilbraham (£18) - Rye whisky, suze, sweet vermouth, cherry liquor, orange bitter


Dendramis says: “we want our visitors to enjoy delicate and unusual flavour and spice combinations that will reflect and complement the dishes we serve. Our cocktails are crafted to entice visually, and to excite your palate, while remaining true to our Indian roots and using the best quality British ingredients”.

Kahani instagram

Kahani's new cocktail menu is a celebration of 'Wet February'

Kahani is Michelin-starred chef Peter Joesph’s debut restaurant. Its modern approach to Indian cooking uses seasonal British ingredients with a focus on grilled meats, fish and vegetables from a robata grill.

The restaurant has also recently launched a new vegan menu inspired by the flavours of Joseph’s childhood home in Chennai, India.

Kahani cocktail

The Tandoori Ananas

Joseph explains: “Kahani is all about revolutionising people’s expectations, and that applies to the drinks as much as the food. We’ve created a cocktail menu that matches bold flavours together in a way that people won’t have experienced before”.

Image credits: Stefani Stoyanova

Check out this week’s SquareMeal competition where you could win a meal for four, including wine, at Kahani in Chelsea (closes 25 February)