Rasoi: New Indian Kitchen

by Vineet Bhatia, Marco Pierre White (Foreword), Fay Maschler (Foreword)

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.

Genres: Cooking

272 pages, Hardcover

First published November 13, 2009

Reviews

[Caro Parvathikar]

Beautiful book. If you have a resident Indian food expert, the recipes are doable. Stockpiling all the spices is the real challenge. Excited to try is blue cheese naan, which reads more like a paratha.

[Valerie]

Bhatia's double marinades are amazing....

[Maggie]

way too over my head.