VINEET BHATIA

INDEGO BY VINEET BHATIA INDYA BY VINEET BHATIA DUBAI KAMA BY VINEET LONDON

Industry veteran Vineet Bhatia grew up near an airport in Mumbai, and the sound of planes overhead delivered dreams of flying jets for a living. Fortunately for many, his dreams were dashed when he failed to pass a physical examination to join the Indian Air Force at the age of 17. It was at this time that he decided to go in an entirely different direction. After completing catering college, Vineet was selected to attend the Oberoi School, after which he moved to London in 1993 where he found Indian cuisine to be in a disappointing state. Intent on introducing authentic Indian food to London’s city dwellers, he worked at Star of India for five years and did his best to influence the menu. Eventually, he and a partner opened Zaika, in London’s Chelsea neighborhood and the rest, as they say, is history. Zaika went on to win a Michelin star in 2001, making Vineet the first Indian chef to receive this honor. Not one to cool his heels, in 2004, Vineet went out on his own and opened Rasoi. Today, he operates restaurants around the world, with locations in London at the world-famous Harrod’s department store, Qatar, Switzerland, Bahrain, Mumbai, Mauritius, Dubai, and Saudi Arabia and is the recipient of three Michelin stars. He notably created ‘The Last Supper,’ a fine-dining pop-up at the Mount Everest Base Camp and has been the only person of Indian origin featured on the Netflix series Chef’s Table. Vineet’s culinary masterpieces show-case both the traditional and modern, as he continues to deliver a one-of-a-kind style.

ALMOND CRUSTED VEGETABLE TIKKIS

INGREDIENTS

40g unsalted butter 1tbsp cumin seeds 1½ tbsp ginger, peeled and finely chopped 1 tbsp green chillies, finely chopped 75g carrots, finely diced 75g courgettes, finely diced 75g fine beans, finely diced 75g cauliflower, finely diced 75g corn niblets 300g red potatoes, boiled and grated 1tsp turmeric powder 1tsp red chilli powder ½ tsp cumin powder ½ tsp coriander powder

by VINEET BHATIA

2 tbsp fresh coriander, chopped Egg wash Crumb flaked almonds

Method

Heat butter in a pan and add the cumin seeds. As they splutter add the chopped ginger and green chillies. Sauté for a minute and add diced vegetables, the powdered spices (turmeric, red chilli, cumin and coriander). Cook till the vegetables are done. Finally add the potatoes and blend into the vegetables. Now add salt, cool the mixture and add the coriander leaves. Check seasoning. Shape into flattened disc shapes. Egg wash and coat with flaked almonds. Deep fry the tikkis and serve with tomato chutney.