Philosophy

‘‘I Came To London With Nothing But Ambition And Love Of Indian Food”

‘Vineet Bhatia’s food does not conform to the norms of traditional Indian cookery—but the combinations, the contrasts in textures, flavours and temperatures, and the sheer expressive range of the cooking comes from Bhatia himself.

This is the bravura cooking of the very highest order, creative in a wholly and purely individual way.
– Matthew Fort- The Guardian

‘‘Despite all the advances made in Indian food, I think Vineet is still the finest modern –Indian chef anywhere. His ability to make complex flavours clear and harmonious, while keeping dishes light and fresh, is unmatched, and his seasoning is always pitch -perfect.’’
– A.A Gill –The Times

 
 

Vineet is accredited as the ‘Father’ of Modern Progressive Indian food, who has blazed a trail across the global culinary firmament, re-thinking the cuisine and elevating it from its greasy relationship with cut-price curry houses to an epicurean experience, by adding to the recipe a modern presentation and his own unique twist, while maintaining core values.

Vineet Bhatia’s culinary life has been as much about professional triumph as it has been a quest for freedom. He always wanted to cook Indian food and wasn’t swept away by European cuisine, as was the trend of his times. He wanted to free the Indian Cuisine from its clichés.

“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.”

Think, “grilled chilli- garlic lobster, dusted with cocoa powder”, “24 carat gold leaf crusted Rogani lamb shank, roasted cashewnut khichdi” or “ Chocomosa – dark and marbled chocolate filled samosa”. All intricately plated. Culinary creations that have earned him, the gastronomical equivalent of the Oscars, an accolade every chef covets, the Michelin Star, the first Indian Chef- restaurateur to receive this honour since the inception of the guide.

“ I want to create such memories. For me, when the food has this ability to arouse emotion, memory, then it becomes something special, something to be prized”

Asking what drives him every morning to put on his chef whites and pick up his knife and he says,

“ For me, it’s the passion to excel everyday, to make a statement. This what we do, its India on a plate and I will never stop, my energy is boundless….”

“Anything and everything around me, influences me- plates, magazines, people with opinionated likes and dislikes, my travels… Inspiration can strike anywhere!
Going back to my Indian roots and traveling the diverse sub continent reacquaints me with flavours and reveals cooking methods and dishes that can get lost or pushed behind in the remote corners of my brain from time to time.
When I cook, I am guided by my instinct and I aim to concentrate on the fundamentals of creating a good dish: good ingredients, balance of flavours, subtle spicing, right cooking process – all the time conscious of my roots and working well within the Indian boundaries and yet adopting a progressive outlook.”

To understand his creativity is to take a look at one of his many notebooks – a recipe will start as an etching, a scribbled thought, the flavours will burst in his mouth as he puts the ingredients down on paper, and the dish is already cooked before the pan is placed on the flame. He doesn’t know how he does it, nor does he analyse it. He’s already moved on.

There is immense depth in Indian food and room for experimentation. His own food philosophy has revolved around making Indian food “lighter”, playing with the flavour profile and proving that 24 masalas don’t make a good dish.

A universal truth that continues to hold good is the appeal that good-looking food has. It proves the old saying, “We feast from our eyes and not from our mouth.”

“My vision is to create, those traditional dishes that I Love and have been brought up on, in today’s settings of healthy eating trends and acquaint a wider audience to what I call “Evolved Indian” – evolved deep from the traditional Indian roots and interpreted in todays scenario”.

To understand his creativity is to take a look at one of his many notebooks – a recipe will start as an etching, a scribbled thought, the flavours will burst in his mouth as he puts the ingredients down on paper, and the dish is already cooked before the pan is placed on the flame. He doesn’t know how he does it, nor does he analyse it. He’s already moved on.

The transformative is a central aspect of Vineet’s philosophy.

“ Our experimentation is because we want to put food on a global platform. I don’t have to be a South Indian to enjoy curry leaf and coconut in my food. It is about getting someone else who doesn’t have that natural flavour to enjoy that food.
Why does the samosa have to be filled with potatoes and peas? Why can it not move to a whole new taste spectrum –savoury to sweet?
All that I want to remain intact is the robust flavour and taste of Indian food!

Food creates memories, the merit of these determined by their longevity and the emotions they evoke.

“ I want to create such memories. For me, when the food has this ability to arouse emotion, memory, then it becomes something special, something to be prized”

Asking what drives him every morning to put on his chef whites and pick up his knife and he says,

“ For me, it’s the passion to excel everyday, to make a statement. This what we do, its India on a plate and I will never stop, my energy is boundless….”

Login or register for access to Vineet’s Club for free Recipes and Videos.

Get in touch

Contact Info