Chefs are like ace surgeons: Vineet Bhatia | india | Hindustan Times
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Chefs are like ace surgeons: Vineet Bhatia

Cooking butter chicken and conducting a heart transplant surgery might have nothing in common, but Vineet Bhatia, the first Indian Michelin star chef-restaurateur, says that sometimes when he’s tossing up a spread in the kitchen, he feels no less than an ace surgeon.

india Updated: Oct 24, 2012 13:42 IST
Debasmita Ghosh

Cooking butter chicken and conducting a heart transplant surgery might have nothing in common, but Vineet Bhatia, the first Indian Michelin star chef-restaurateur, says that sometimes when he’s tossing up a spread in the kitchen, he feels no less than an ace surgeon. “Like surgeons, we are also constantly learning and innovating... often dissecting a dish and creating something new,” says Bhatia, who’s back on the tube with the second season of the show, Twist of Taste with Vineet Bhatia, where he’ll tour 13 cities, giving a special twist to a local signature dish.

So, what is the easiest way to create something unique out of the mundane? “Keep it simple,” says the 46-year-old owner of the UK-based Rasoi chain of restaurants that’s been impressing the Brits with authentic desi khaana for almost a decade now. “Knowing your vessels, gadgets and ingredients is also important. Say for instance, if you know that the best baking happens in second shelf of your oven, then just stick to it,” adds Bhatia, who often whips up fancy meals for his family. “My sons insist that I cook for them because unlike serving them a simple plate of nuggets, I’d serve it to them with a garnish and zig zag sauces even at home. All this makes meal time fun,” he says.

http://www.hindustantimes.com/Images/popup/2012/10/Vineet-Bhatia.jpgAnd what is the biggest mistake that people make when cooking Indian food? "They opt for short-cuts by adding loads of grease and spices to make it look brown. Indian food is not about red curries!" says Bhatia, whose show will air every Saturday and Sunday on Fox Traveller from October 28, 9pm onwards.



Kaddu kheer - pan malai

Ingredients

For Kaddu Kheer
2 cups milk
2/3 cup boiled rice
1/2 cup cream
2/3 cup puree of boiled pumpkin
6 tablespoon sugar
6-7 cardamom crushed
1/2 tsp cinnamon powder
10gm almonds, pistachio and raisins each

For Paan Malai
6 small sweet Benarasi paans, two of which, should be made into a paste with a little cream.
1 cup whipping cream
1 cup melted dark chocolate
Silver leaf - to garnish

Method
In a heavy-bottomed pot, heat the ghee. Add the crushed cardamom pods, almonds, pistachio and raisins, and toast them lightly. Add the pumpkin puree and cinnamon powder to all the other ingredients in the pan. Add boiled rice to the mixture. Add milk, cream, white chocolate and cook till the mixture thickens. Meanwhile, pour the whipping cream into a bowl and whisk till it reaches a soft peak stage or till it thickens enough to be able to scoop it out.

Add the paan puree and gently fold them together. Dip the remaining four pans in the melted chocolate and garnish with silver leaf.

Darjeeling tea-roast chicken

Ingredients
1 whole chicken
60ml vegetable oil
1.5 tbsp garlic paste
1.5 tbsp ginger paste
1 tsp red chilli powder
1 tsp garam masala powder
5 tbsp Darjeeling tea leaves
Salt as per taste

Method
In a bowl, mix together all the ingredients except the chicken. Rub this marinate on the chicken and leave aside for a good one hour. Roast in a preheated oven at 175 degree centigrade for 45 minutes or till the chicken is cooked. Baste regularly with its basting juices. To serve, carve the chicken and top it with the left over oil in the tray. Serve it hot.