RITU DALMIA

DIVA / LATITUDE 28 INDIA CITTAMANI / SPICA / VIVA ITALY

There’s nothing in her lineage to explain why Ritu Dalmia is the brilliant chef and restaurateur that she is. And yet, there she stands, in her 40s, as one of India’s most celebrated chefs, co-owner of three restaurants in India, three in Milan, Italy and a catering vertical that serves worldwide destinations. The story might well have gone some other way. Born in then Calcutta to a Marwari business family, Ritu joined the family stone business when she was just 16. Her work kept taking her to Italy, where she developed a liking for the local cuisine and learnt how to cook it proficiently. In 1993, at age 21, she set up Mezza Luna, an Italian restaurant, in Delhi’s Hauz Khas Village. The food was excellent, Mezza Luna’s fortunes weren’t. An undeterred Dalmia moved to London, where she opened Vama, an Indian fine dining restaurant. But Delhi beckoned, and in 2000, she came home to open her first DIVA. Pioneered and driven by Chef Ritu Dalmia, DIVA believes in celebrating authentic food by combining clean, simple and fresh ingredients to create rich and unique dishes. After which, Dalmia never looked back, she opened Cittamani, her eatery in Milan, and then went on to open another restaurant – Spica in Milan with acclaimed Michelin starred Chef Viviana Varese. The food is inspired by their travels around the world with comfort food from across Asia, America and Europe. With several awards and accolades, Ritu was awarded the Ordine della Stella d’Italia, the highest civilian honour of Italy.

TESTAROLI PASTA

INGREDIENTS

120g durum wheat flour 1g baking powder 5g salt 240ml water 30ml olive oil

Method

Mix the durum wheat flour, salt and water in a bowl. Add the baking powder and stir till the batter is smooth and has no lumps in it. Keep a thick bottom cast iron pan on high heat, grease the pan with olive oil, pour the batter on the pan with the help of a ladle, spread by shaking and tilting the pan, flip the side and cook on both sides till golden brown in color, the thickness should be of 1 to 2 centimeters. Remove it from the pan, cut it into ribbons and directly drop in a blancher with abundant boiling water, take it out in a pan and toss with your choice of sauce, finish with parmesan and serve.

Tip

Can be stored for weeks in the refrigerator. Ideally the above recipe will end up making 4 sheet of pasta.

INGREDIENTS

120g walnuts 80g white bread soaked in milk 40g parmesan cheese 50ml extra virgin olive oil 10g parsley 5g salt 15g garlic

Method

Roast the walnuts in a pan or in an oven on very low heat avoiding any color, allow them to cool. Add all the ingredients to a blender and blend it. Check for seasoning.

Tip

Use it as a spread or dip for snacks. Use it for tossing pasta in. Can be stored for weeks in an airtight container in the refrigerator.

WALNUT PESTO

by RITU DALMIA