Executive Chef KK Anand has teamed up with ethical entrepreneur & Coconut Chilli Boss Lady, Navina Bartlett, to cater for discerning clients who wish to serve restaurant quality food at their private events.

Dishes such as cod cheek Amritsari, a Northern Indian delicacy of tender cod goujons coated in an expertly spiced batter or mild and creamy Hyderabadi lamb korma with a touch of mint and coconut grace KK’s bespoke menus. 

KK Anand’s passion for flavour started early. As a child growing up in the city of Bareilly in UP, Northern India, he enjoyed eating and later cooking with locally grown, organic ingredients and on feast days, with venison and rabbit shot by his father.

This simple introduction to fine Mughal-style cuisine turned his passion into an illustrious career starting at the five-star hotels in Delhi and Singapore, and later in vibrant London at the much-lauded Cinnamon Club and onto launching ‘hi-fi’ Mint Leaf in Haymarket. 

KK specialises in modern Indian cooking, subtly spicing and incorporating his Indian heritage with locally-sourced food as well as expertly marinated tandoori dishes and smoky, chargrilled breads. 

KK strives for perfect spicing for all his dishes, a reputation which has taken him around the world and brought him compliments from his celebrity diners including Archbishop Desmond Tutu, Bill Gates, the Sultan of Brunei and Lakshmi Mittal.