World Chefs: Bhatia brings modern touch to Indian cuisine - most expensive restaurant dishes in the world

LONDON (Reuters)-
Vineet Bhatia's food can't be found at any time-
Night Curry stands on the streets of London.
Michelin-starred chefs are known for updating traditional Indian food while maintaining their taste.
Although Bhatia started his culinary career at the Oberoi hotel group in India, he traveled to London in early 1990 to find a place to develop his own ideas.
Since then, battia has been known for innovating South Asian cuisine, especially in the UK.
Bhatia focuses on the clever presentation of simple ingredients, and its name is attached to 12 restaurants around the world in luxury hotspots such as Mauritius and Dubai.
Recently, Bhatia is trying to expand his restaurant brand "Rasoi", which means "Kitchen" in Hindi ".
His partnership with Rasoi in London and Geneva won two Michelin stars for Bhatia.
Catch up with Britain by Reuters-
On a trip to his hometown of Mumbai, his chef talked about some misconceptions about Indian food.
Q: What is your favorite dish when you grow up?
A: "The food in my house is always delicious.
There are no more dishes I like than the others because they are all cooked with a lot of love and care.
The food is simple-
No luxury.
But the cooking is very warm.
In general, the same is true of Indian culture.
Q: Why did you come to London?
A: "I am not a chef in India.
I was not allowed to be creative as a chef, which became very frustrating because I was not allowed to try.
I had to make the same food every day and I couldn't stand it anymore.
Q: Indian food is usually greasy and hot in the UK.
How did you cultivate a more modern way of cooking known in London?
A: "When I first came to London in 93, it was a tough market and the mentality was very different.
People are used to this.
After drinking a few beers at the bar, it was called "curry ".
When I first started cooking in the UK, a lot of people said that my food was not really Indian and needed a lot of oil.
It's not true because it's not the way you eat in India.
You will be laughed at if you go to India for Curry.
They will ask you, what kind of curry do you want?
Because there are too many kinds of curry.
Luckily, when we opened our first restaurant in the UK, we received a lot of good media showing in the right way what we were doing.
Our goal is to make things better. that's what we do.
Q: Some chefs have the rules they insist on in the kitchen;
For example, some people use no more than five ingredients in one dish.
Do you have any guidelines you follow?
A: "I don't have any specific rules, but I don't like it when things get too complicated.
When you buy high quality products like we do, you don't have to do much for it.
It is better to give it a light seasoning and let it speak for itself.
For example, if I have a lamb chops, I don't need to top it with 20 different marsalas because the taste of the lamb itself is good.
I tried adding spices to announce the flavor instead of disguising it.
In the kitchen, we try to cut it into three or four spices in a given recipe and minimize the ingredients when plating dishes.
We have a creative presentation, but we try not to go too far. the-top.
"Q: Because you have so many stores around the world, how do you change the menu according to the location?
A: "We always look at the local products first.
Obviously, we imported something to get the best combination.
For example, Rasoi at Chelsea (London)
Our feature is tandoori Scottish salmon, because it tastes different if I use local fish in India.
Yes, we imported something, but only about 10%.
The rest is produced locally.
"Buying locally helps make our menu more seasonal, while we also serve our guests and stay as fresh as possible.
"Q: How do people respond to the idea that wine can be paired with Indian cuisine?
Our food is delicate.
It's not on your face, so it goes well with the wine.
The ideal combination is one of my dishes that goes with champagne as it has a slight hissing sound that goes well with the flavors we offer.
Beer is tall and heavy;
It will fill you up after dinner, while wine or champagne is more elegant and refined.
We sell a lot of wine in the restaurant.
In fact, we didn't even list beer on the menu, and although we had a beer stock if requested, we didn't actively promote it.
Q: Your book "Rasoi: new Indian kitchen" allows people to recreate some of your signature dishes in their own homes.
Which recipe do you like the book best?
They are all good.
It's hard to choose because the recipes have been built up over the years, but I'm very passionate about fish and shellfish, so anything that features lobster can be my first choice. ” Stir-fried Rice (
Three copies)
500 ml boiled white rice steamed chicken breast meat (
Cut into one bitesize pieces)
1 fresh tomato (chopped)
100 ml onion chopped month milliliters green pepper cumin chopped garlic coriander mint ginger Salt put a little oil in the pan and add the taste of chopped onion, sweet pepper, cumin, chopped garlic, ginger and salt.
Add cooked chicken to the rice.
Add fresh tomatoes, cilantro and mint for tasting.
Gently stir it together and make a fragrant stir-
Fried rice for dinner.