VANSHIKA BHATIA

TOGETHER AT 12TH LE MERIDIEN GURGAON

Vanshika Bhatia has been cooking and baking since she could reach the stove top. In 2012, she did her formal training in the culinary arts from Le Cordon Bleu in London and then worked in some of the prestigious kitchens, at Noma in Copenhagen, Gaggan in Thailand and in Dubai with Junoon. A strongly believer in the age old saying ‘change is the only constant’ and hence keeps on moving as fast as the world of food does. After all the travel, she returned back to India to join Olive Bar and Kitchen in Delhi. It was her dedication, being creative got her promoted to the position of head chef of Ek Bar, one of the restaurants under the Olive Umbrella. Currently, Vanshika heads her own Kitchen at Together at 12th at Le Meridien Gurgaon and has taken the culinary world by a storm by becoming an advocate for using sustainable techniques and locally sourced produce in commercial kitchens. Named as one of the 40 chefs under 40 in India, spoke about the issues of solving world hunger crisis at the World Economic Forum and even got awarded as an Outstanding Woman in Environmental Awareness by FICCI Flo.

SOFT CARROT

CAKE by VANSHIKA BHATIA

INGREDIENTS

390g refined oil / 450g brown sugar / 255g milk / 360g flour / 10g baking soda / 3g salt 10g cinnamon powder / 400g carrots grated 70g carrot purée, cooked

Method

Pre-heat the oven to 175C. Mix the refined oil and brown sugar. Juice and cook the carrots till half. Mix all dry ingredients together and fold the dry ingredients gradually in the oil and sugar mixture. Fold in the grated carrots and purée. Bake till the skewer comes out clean.