Abhishek Masih
Camp Hill’s newest Indian restaurant isn’t just another option for the popular cuisine.
Abhishek Masih, chef/owner of Kahaani, takes pride in creating a special bridge between his homeland and his new community.
“We want to bring something different to Camp Hill,” Masih said. “It has to be attractive. The cutlery, the glasses—it all matters.”
Masih’s journey began as a young man in Bhopal, India. His family was known for hosting large gatherings, so he spent many hours in the kitchen helping his mother and grandmother.
Those gatherings filled people’s stomachs and spirits, so Masih decided to devote his life to bringing people joy through food.
He attended the Institute of Hotel Management in Bhopal and then worked in five-star hotels in India and Thailand. He came to Camp Hill in the early 2010s to work at a nearby restaurant and later moved to New Jersey.
As he honed his culinary skills, he formed friendships with fellow chefs Sachin Mewaba and Nani Gobal Roi and was drawn back to central Pennsylvania by the people’s kindness and appreciation for Indian food, he said. Twelve years after their introduction, the trio is the main ingredient in Kahaani’s early success.
Masih, Mewaba and Roi opened Kahaani’s doors last November. Masih describes their dishes as “modern Indian food,” and adds that each one is unique. Kahaani’s chefs believe that high-quality ingredients, freshly ground spices, and carefully crafted curries, biryanis and breads are an important foundation for their creations.
Options such as mini cheese bombs—crispy bites of naan bread filled with cheese—are likely to appeal to diners who may steer clear of traditional dishes like butter chicken, chicken tikka masala or curry.
“The bread, Indians like,” Misah said. “The cheese, Americans like.”
For those who like dinner and a show, Patarka Gosht is the perfect choice. The goat-based dish is served on a marble slab with smoking charcoal. When the server presents the meal at the table, they remove the dome for a smoky presentation, revealing tender goat meat infused with a deep, earthy aroma. It is a sensory experience designed to be shared—and likely photographed.
The Indo-Chinese section of the menu blends wok-tossed goodness with bold Indian flavors through dishes such as chicken fried rice, chili shrimp and chicken Manchurian.
How a dish looks is just as important as how it tastes, Misah said. The chefs take pride in individually plating each meal and serving it on carefully selected dinnerware. Long, golden cutlery brings a special shine to the dining room. Indian food can be messy, so servers often change tablecloths between seatings, so every experience is refined.
Such attention to detail is at the heart of Kahaani’s name, which means “story” in Hindi. The chefs pride themselves on mixing tradition with innovation, which leaves customers sharing their experiences with others. Misah is grateful for the many diners who have visited the restaurant several times since its opening.
Kahaani recently expanded its offerings by adding breakfast hours daily from 7:30 a.m. to 11:30 a.m. Indian versions of pancake, flatbread and egg dishes can be paired with morning desserts such as Rasmalai, a soft, spongy cheese dumpling.
Catering is also available for private and corporate events so the Kahaani menu can be enjoyed beyond their Market Street restaurant.
Kahaani is located at 1509 Market St., Camp Hill. More information and links to online ordering can be found at www.kahaanicamphill.com.
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