Vineet Bhatia's "New Indian Kitchen" is an extraordinary culinary tour de force by the world's most celebrated Indian chef. 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 from his elegant townhouse restaurant off London's Kings Road since 2004. Over 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.
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"'Better to judge Bhatia's cooking against that of Gordon Ramsay and Tom Aikens than against that of conventional Indian restaurants. By the standards of those masters, he must be seen to be at least their equal.' Matthew Fort, The Guardian"
About the Author
Vineet Bhatia is very much the Indian chef's chef and an inspiration to his peers. The first Indian chef to be awarded a Michelin star, his worldwide celebrity has seen him open restaurants in Moscow, Geneva, Mauritius, Dubai and, of course, London. He is one of only five British chefs to devise the food for British Airways' First Class kitchens and is in huge demand from all over the world to appear at culinary seminars and demonstrations. When he isn't travelling the globe for personal appearances or to open new restaurants he is to be found supervising the kitchens in his Kings Road restaurant, Rasoi Vineet Bhatia. He lives in London with his wife and two children.
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10 of 11 people found the following review helpful
Format:Hardcover
For those of us old enough to remember when parental warnings were placed on certain music, you remember how those became the `must have' CDs and records for your collection. Vineet Bhatia starts his recently released Rasoi: New Indian Kitchen with "This book is probably not for the novice cook." Such sweeter warnings are rarely uttered.
Vineet Bhatia is the owner and chef of Rasoi in London, and the first Indian chef to receive a Michelin star, an accomplishment he has twice received. Stars have been awarded by Michelin since 1926 which only magnifies the feat (or highlights a lapse on the part of Michelin).
His honest introduction of personal restaurant failures paired with his dreams to elevate his beloved cuisine is endearing, and when the pages turn to show the most beautiful Indian food that I've seen, it is clear that his training and failures have made him a chef deserving of his stars. Matthew Fort of The Guardian exclaimed, "Better to judge Bhatia's cooking against that of Gordon Ramsay and Tom Aikens than against that of conventional Indian restaurants. By the standards of those masters, he must be seen to be at least their equal."
Rasoi: New Indian Kitchen starts with forwards from Marco Pierre-White ("What he has done for Indian cooking is not so different from what Fernand Point did for French gastronomy in the 1940s and 1950s") and Fay Maschler of the London Evening Standard. This current edition follows the UK edition which was released in the fall of 2009.... Read more ›
Vineet Bhatia is the owner and chef of Rasoi in London, and the first Indian chef to receive a Michelin star, an accomplishment he has twice received. Stars have been awarded by Michelin since 1926 which only magnifies the feat (or highlights a lapse on the part of Michelin).
His honest introduction of personal restaurant failures paired with his dreams to elevate his beloved cuisine is endearing, and when the pages turn to show the most beautiful Indian food that I've seen, it is clear that his training and failures have made him a chef deserving of his stars. Matthew Fort of The Guardian exclaimed, "Better to judge Bhatia's cooking against that of Gordon Ramsay and Tom Aikens than against that of conventional Indian restaurants. By the standards of those masters, he must be seen to be at least their equal."
Rasoi: New Indian Kitchen starts with forwards from Marco Pierre-White ("What he has done for Indian cooking is not so different from what Fernand Point did for French gastronomy in the 1940s and 1950s") and Fay Maschler of the London Evening Standard. This current edition follows the UK edition which was released in the fall of 2009.... Read more ›
3 of 3 people found the following review helpful
Format:Hardcover
A great book to give ideas for another way of cooking . When you know the Rasoi, no other Indian restaurant can be appreciated
25 of 30 people found the following review helpful
Format:Hardcover
Vineet Bhatia is a chef of sublime talents; someone who can be spoken of in the same breath as those more stellar Michelin-starred names. Whilst he might not move in that same spotlit, media-frenzied world, he is acknowledged by those within it as a true master of his craft, and this beautiful book is the first unveiling of his incredible repertoire. Rasoi is the name of his Michelin-starred Chelsea restaurant, and so many of the recipes here come straight from the menus past and present of that establishment. From the foundation elements that underpin his cooking -- the pastes, powders, sauces -- through amuse bouche and a dazzling array of fish and meat courses to accompaniments, desserts and petits fours, this book releases the secrets of an Indian cuisine inflected by Western influence and a touch of molecular gastronomy. There is much to thrill, not least in the presentation, from the gorgeous mock flock wallpaper cover through an array of stunning images. Quite simply, Bhatia is as good as the very best that this country has to offer and if you don't want to take my word for it, you might be more easily persuaded by Marco Pierre-White who has provided the foreword for this book. A book befitting a man of great talents.
By Pen Name
Format:Hardcover
recipes are detailed and precise . A must for people who want to make delicious food and get it right every time . I have become a fan of Vineet Bhatia
By Ant
Format:Hardcover
Excellent informative book with stunning recipes. The book is as good as the restaurant. Stunning. Worth buying the book and sampling the food at the restaurant in my opinion. Rasoi New Indian Kitchen
6 of 13 people found the following review helpful
By B. Jones
Format:Hardcover|Amazon Verified Purchase
Beautifully produced book but very involved for the average Indian "wanabee" cook.
A super menu selection perhaps more suited to a special event rather than every day cooking. Meal presentation is everything with this book but intend to have fun trying some out!
A super menu selection perhaps more suited to a special event rather than every day cooking. Meal presentation is everything with this book but intend to have fun trying some out!
0 of 2 people found the following review helpful
Format:Hardcover
a superb book with imaginative recipes all with a new twist. The plate presentation is interesting and not at all the standard fare, imaginative and totally away from the traditional.The only problem I found was that the recipes often missed out some particular part of the picture, which was a shame, but overall was not too much of a problem.I liked his ideas and would certainly be on the look-out for any new book by this author / chef. I shall certainly use many of the recipes and look forward to amazing people with the Briani 'Sous croute'certainly moved up the 'master chef chart'
1 of 13 people found the following review helpful
By Bella
Format:Hardcover|Amazon Verified Purchase
Beautifully produced book and interesting to read. Really rather complicated for the home cook. If you really want to prepare Indian dishes try Atul Kutcher's book - his Home Curry is superb!
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