KT prides itself on taking modern Indian cooking to a new level. That's why all our spices are roasted and ground in our kitchen and our stocks are prepared daily, with four variations rather than the normal one-stock pot of most Indian restaurants.
It's why our menu remains true to classic seasonal recipes but also why we might occasionally give winter a lift by putting on a summer dish. And it's why the contrasting flavours of our regional dishes have been complemented by an exciting new wine list, created by Caspar Auchterlonie from vineyards across the globe.
Great taste is what KT is all about.
And that goes for our surroundings as well as our food.