Kahani review: fine Indian dining in Chelsea

There’s flavour and flair aplenty on a modern menu rich with seasonal British produce

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Indian food has been on a journey. Not the one that brought it here in the first place (which in some cases was quite short: baltis and tikka masalas emerged from the West Midlands rather than West Bengal), but a more recent - and more conceptual - journey. It’s going up in the world.

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.