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THE charismatic king of Indian cuisine has flown back to Bahrain this week to unveil a new menu and hold another of his popular culinary classes.
Chef Vineet Bhatia, fresh from his charitable endeavours cooking up a fine dining experience up the side of a mountain, will be presenting some mouth-watering moments to savour at the Gulf Hotel Bahrain Convention & Spa.
He’s planning a five-day stay at his award-winning signature restaurant Rasoi By Vineet – Bahrain and told GulfWeekly: “What can I say? Come over and enjoy the new menu … and yes, they’ll be a cooking class too!”
It has been a staggeringly successful operation, continually picking up accolade after accolade and has not only been voted ‘Best Indian Restaurant’ but overall ‘Best Restaurant’ in travel award competitions.
Rasoi, in Hindi, means ‘kitchen’ and the reputation of Vineet’s kitchen in Bahrain continues to grow in stature thanks to his talented team.
“People often asked me what our signature dish is,” Chef Vineet said, “and I tell them that we haven’t got a signature dish, we have a signature approach to elevate the cuisine to a very high standard.”
Born in India in 1967, Chef Vineet, 51, studied at a catering college and a hotel group spotted his talent and determination and recruited him as a trainee in 1988. “The wonderful thing about growing up in Bombay was the eclectic influence all around you. It is a melting pot of culinary delights from all over the many different regions of India.”
After a stint in Delhi, he returned to Mumbai to take on the role of Chef De Cuisine at a top restaurant before moving to London. When he opened his own restaurant in 2004, reviewer Michael Winner waxed lyrical in The Sunday Times, reporting: “Everything was so sensational. This meal was, without doubt one of the great food experiences.”
Chef Vineet says that he produces ‘evolved’ Indian food and that it never stops evolving. Balance and sophisticated use of spices – chili, coriander, cumin and turmeric, in particular – mark his cooking. He scores with the way he has innovatively given traditional Indian cuisine a unique and contemporary twist and modern presentation helps too.
One of the new dishes on the menu will be a Black Olive Malai Chicken Tikka, a mouth-watering juicy grilled dish, with meaty pieces marinated in chilies, garlic, lemon and spices. Chef Vineet’s playful take on the classic replaces lentils with black olives in the khichdi accompaniment.
The restaurant may not have a signature dish as such but foodies in Bahrain particularly love its Crusted Biryani. A clever creation, one of the Arab world’s top rice choices, the baked top not only keeps the ingredients moistly steaming away inside, it can be torn up and used to soak up the accompanying sauces and yogurt concoctions just like a naan bread.
As recently reported in GulfWeekly, Chef Vineet took a party of 11 on an incredible charity fundraising climb to the Mount Everest Base Camp for a fine dining experience.
In the group was Nepalese head chef of Rasoi by Vineet – Bahrain, Tej Bahadur Thapa Magar, 38, his 19-year-old student son, Varaul, as well as Bahrain-based expat mum Madhu Sarda, 40.
With his feet firmly back on the ground after flying into Bahrain yesterday, Chef Vineet will be in the restaurant’s famed show kitchen today showcasing the new menu. Tomorrow a special dinner event will be staged, GulfWeekly hopes to catch up with him on Friday evening and his cooking class will take place on Saturday.
For more details and to make a reservation, call 17713000.
