Lobster Recharde Chaat. Hirvi Turbot. Beetrot Galauti. Darjeeling Tea Chicken. Phirni Pineapple Kesri. Has this list of dishes got your mouth watering even as your mind tries to wrap itself around the unusual combinations? Has the unthinkable marriage of ingredients and cooking techniques created an urge to hit the kitchen table and get cracking at unravelling these culinary mysteries? You can do exactly that at the Mandarin Oriental in Geneva, says Soni Sangwan.
These creations from the inventive genius, Michelin-starred chef, Vineet Bhatia are on the menu at the Indian restaurant Rasoi by Vineet at the Mandarin Oriental, Geneva. But you can go one step beyond just eating – you can actually be part of a cooking class where you will learn how to make five outstanding Indian dishes. All for a price of CHF 245, you get to hone your culinary skill under the tutelage of Executive Chef Sandeep Bhagwat, receive a copy of “Rasoi: New Indian Kitchen” cookbook signed by Chef Vineet Bhatia, plus a detailed folder of the recipes you have learned during the masterclass, a Rasoi apron and the chance to enjoy a three-course gastronomic lunch with wine.
If you happen to be in Geneva, email email@example.com form more details. His well-deserved celebrity status comes from his ability to take Indian cuisine out of its heavy, gravy laden avatar into a fresh, modern and truly international character in a happy marriage of flavours, cooking techniques and an international understanding of ingredients and palates.
Rasoi by Vineet is his signature restaurant that was first launched in London. The Geneva restaurant is the second by Chef Vineet and the only Indian restaurant in the continent of Europe. Indian gastronomes will remember Chef Vineet from his early Oberoi days and can now experience his creative recipes at Ziya, The Oberoi, Mumbai.
And now for some good news for Vineet Bhatia fans in India.
Ziya at The Oberoi in Mumbai is serving a light-hearted “Spring Fling” menu from 6th to 11th March by the celebrated chef. Don’t miss the chance to meet him. His new menu welcomes the change in weather with Sesame Coriander Fish Tikkas accompanied with Beetroot-Chana Dal Ipma, and Asparagus Korma with Rosti strands.
For poultry lovers, there is the Spring Chicken Achar roast and Lemon Pudina Khichdi which is served with a braised chicken jus, preserved lemons, spinach and spring onion chenna chutney. And if you want more meat, go for the Coconut Crusted Lamb Chops served with apple gojj, Pulled Raan Bakharkhani Calzone with Malabari lamb sauce.
Vegetarians need not despair, they can order the same Sesame Coriander tikkas made with cauliflower instead of fish. Next on the tasting menu is the Achari Bharwan Aloo and Lemon-Pudina Khichdi which comes with a Moong dal and preserved lemons, spinach and spring onion chenna chutney. A Coconut-cheese Artichoke Bake with Saunf-aubergine Tadka and Paneer-sundried Tomato Bakharkhani Calzone completes the mains on the tasting menu.
For dessert, try the Starwberry Phirni with White chocolate-pink Peppercorn Disc, Kiwi Pineapple cubes, and Caramelised Popcorn Rabdi with Toasted Almond Dust.