A POPULAR dining venue in Cheshire West has been completely transformed and promises to revolutionize the public’s perception of Indian cuisine.
When Kanya moved from her High Street home last month, owner Nagendra Kumar Prasad went full steam ahead with plans to open a Northwich branch of his gourmet restaurant K2H.
Inside K2H Creative New Indian Cuisine in Northwich
The Sandbach version has already established itself as one of the best Indian restaurants in all of Cheshire, with Nagendra thrilled to unleash some exciting flavors on the townspeople.
He said, “Once you try our food, you will never think of Indian food the same way you did before.
“The idea is that this is a completely different level of Indian cuisine than what people are used to.
“You can only expect this kind of food in places like London or Manchester.
“We have first class chefs and the food they produce will be unlike anything we’ve seen in Northwich.”
K2H Northwich will serve Indian cuisine
Along with her business partner Monica, Nagendra said there will always be classic Indian dishes on the menu, as people aren’t always ready to dive into a new style of cooking.
“There must be classic dishes,†he said.
“The reason is that the food we want to make is outside of people’s imagination.
“When we opened the first restaurant in Sandbach in 2016, people initially rejected it, saying it wasn’t Indian, because it was too different.
“But the reality is that a dish like Chicken Tikka Massala was invented in Scotland, it’s not Indian.
“I have worked in fine dining restaurants all my life and wanted to combine that with the taste of real Indian cuisine.”
Nagendra and her team at the new K2H restaurant in Northwich
The environment is also new, with the restaurant undergoing a complete renovation, bringing an air of sophistication to complement the gastronomic style.
He added: “I want people to sit in a pleasant environment.
“Whatever you do, you have to put your heart and soul into it.
“It’s a passion and I honestly love what I do.
“I look forward to delighting people’s taste buds, with exotic Indian flavors, using house ground spices the best of ingredients.”
