Press
Kozhi in the press
What Ottawa’s food writers have made of a small Somerset Street room built around fried chicken, cocktails and champagne.
“Kozhi may have Ottawa’s best fried chicken.”— Capital Eats
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Kozhi may have Ottawa’s best fried chicken
A course-by-course look at the Super Kozhi — the chicken broth to start, the banchan, fried chicken three ways — and the chicken-fat-washed Kozhi Old Fashioned.
Read in Capital Eats ↗ -
Fancy fried chicken from this fine-dining Ottawa chef is worth clucking about
Where the birds come from, what happens to them before they reach the fryer, and why the $55 Super Kozhi is the way to eat here.
Read in Ottawa Citizen ↗ -
Chef Sarath Mohan goes from Katha to Kozhi with new fried chicken concept
Chef Sarath on leaving the tasting menus of Kātha for a smaller, louder room built around fried chicken, cocktails and champagne.
Read in Ottawa Business Journal ↗ -
Chinatown shakeup: These new eateries are transforming Somerset Street West
Kozhi among the new rooms changing Chinatown’s restaurant row on Somerset Street West.
Read in Ottawa Citizen ↗
Before Kozhi
Coverage of chef Sarath’s previous room, Kātha.
“Captivates with superlative tastes of India.”
“Has opened the gateway between these cuisines and the fine dining world.”
“Come hungry, come curious.”
“Keeping contemporary Indian food at the forefront of Ottawa’s fine dining.”
Press enquiries
Writing about Kozhi? Photos, menus and time with chef Sarath: hello@kozhi.ca.