Head Check of The City Rooms and Winstanley House introduces Black Chilli.
In Leicester’s vibrant culinary landscape, Black Chilli stands out, celebrated for its commitment to authentic Indian cuisine and warm hospitality.
Known for catering unforgettable events, this Indian catering company serves a diverse menu inspired by traditional dishes and creative fusion flavours, bringing the richness of India to gatherings of all sizes.
At the heart of Black Chilli’s success is its Head Chef, Rishi Kainth, whose passion and expertise make each event a memorable experience.
Rishi Kainth’s journey to Black Chilli has been as diverse and flavourful as his dishes. British-born with North Indian roots and Kenyan influences, Kainth began his career over 30 years ago at Hinckley College before joining the acclaimed Sakonis in Leicester.
"My journey here has been diverse, shaped by my passion for North Indian cuisine, particularly the authentic flavours of the Gujarat and influences from my Kenyan heritage," Rishi told us.
"With three decades of experience in the kitchen, I began at Hinckley College progressing to my first post at the renowned Indian chain restaurant, Sakonis in Leicester. Thriving in the fast-paced environment, I then went on to co-found Khazana, my family-owned restaurant in Birmingham, celebrated for its exquisite pure vegetarian buffet. It was here that I fulfilled a lifelong dream by writing and releasing my very own cookbook!"
This early experience set the foundation for his culinary expertise, igniting his love for Indian cuisine and culture. Soon after, Kainth co-founded Khazana, a family-owned vegetarian restaurant in Birmingham, renowned for its extensive buffet and authentic recipes. The experience even inspired him to publish his own cookbook – a lifelong dream fulfilled.
After moving to Leicester, Kainth expanded his role within the culinary community. Teaching Indian cooking part-time at Leicester College and serving as a Private Chef for intimate dinner parties, he quickly gained a reputation for his authentic approach and culinary creativity.
In 2010, he co-founded Satya, a restaurant where he led two bustling kitchens and began catering weddings at The City Rooms, one of Leicester’s iconic venues. When Winstanley House, a sister venue to The City Rooms, opened in 2017, demand for Kainth’s expertise surged, leading him to take on the role of Executive Chef for Asian weddings at both venues.
He said: "Upon relocating to Leicester, I delved into education by teaching Indian cooking part-time at Leicester College and catered for intimate dinner parties as a Private Chef. In 2010, I teamed up with a friend and began a new adventure, co-founding Satya restaurant, where I successfully managed two bustling kitchens, whilst also catering for the odd wedding here and there at The City Rooms.
"As the demand for my skills soared, and with The City Rooms opening their sister venue, Winstanley House in 2017, I assumed the sole role of Executive Chef for Asian weddings at both Winstanley House and The City Rooms to meet the ever-growing demand – and haven’t looked back."
Under his leadership, Black Chilli’s team has grown to include specialty chefs adept in a range of regional styles, from Punjabi and Gujarati to Indo-Chinese, reflecting the diversity of Indian cuisine. Every dish is crafted in-house using fresh ingredients in state-of-the-art kitchens capable of catering for up to 500 guests at Winstanley House and over 200 at The City Rooms.
For Kainth, each event is personal. He takes pride in helping clients curate the perfect menu, often incorporating family recipes and custom tweaks. Black Chilli invites clients to a tasting where they can meet Kainth and experience his dedication firsthand.
"As the demand for our premium food, service and execution grew, so did our team. Our speciality chefs can cook a range of different styles including Punjabi, Gujrati, Indo-Chinese and much more.
"All our food is freshly prepared and cooked in-house from our state of the art kitchens, equipped to cater for over 500 guests at Winstanley House, and for over 200 guests at The City Rooms.
"I pride myself on being very involved, accommodating, and helpful in the choosing of your menu, and am happy to cook family recipes and take all suggestions and tweaks on board. You can even meet with me at your tasting!"
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