Rasoi: New Indian Kitchen - Hardcover

Bhatia, Vineet

Hardcover

ISBN 10: 1906650195 ISBN 13: 9781906650193

Publisher: Absolute Press, 2010

Synopsis

The first Indian chef to be awarded a Michelin star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world since 2004. More than 150 of his most celebrated recipes are featured in this, his first book, accompanied by sumptuous photography from Lisa Barber. With a beguiling mixture of modernity and classicism, Bhatia introduces elements of molecular gastronomy as well as Western influences, creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck. New Indian Kitchen is a giant step forward for Indian cookery books and a long-awaited publishing event.

About this title

About the Author

Vineet Bhatia has opened restaurants in Moscow, Geneva, Mauritius, Dubai, and London. Once the youngest chef to have three Michelin stars, Marco Pierre White is the author of The Devil in the Kitchen. Fay Maschler is the restaurant critic for the London Evening Standard.

From Publishers Weekly

Bhatia, famed chef and owner of the titled London-based restaurant, presents classical Indian dishes in this stunningly beautiful book. Recipes are challenging and time-consuming, defining BhatiaÖs view of Indian cooking and placing it on a par with that of other highly regarded cuisines. He shares basic guidelines on achieving maximum flavor and provides a helpful guide to thinking about spices, including sweet versus savory, dry-roasting and grinding, and the proper order of adding spices. For those daring enough to attempt to replicate his works of art, there is much to tantalize. In addition to a wide array of chutneys and relishes, he offers mouthwatering starters including vermicelli-crusted lobster claws with mustard raita and green pea and coriander soup with "Indian caviar" and smoked chicken skewers. Main courses include saffron chicken korma with pistachios, tomato, and mint rice and ginger lamb chops in corn masala, masala biryani rice, and mint raita. While most of the dishes are tough going for novices, there are some suitable for all, such as stir-fried rice with a variety of ingredients, spicy chickpea masala, and cumin and turmeric–tempered potatoes. BhatiaÖs incredible artistry is vividly captured throughout, making this gorgeous collection a feast for the eyes as well as the palate.
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About this edition

• Publisher: Absolute Press
• Publication date: 2010
• ISBN 10: 1906650195
• ISBN 13: 9781906650193
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 272