INDIAN FLAVOURS ON THE WORLD STAGE

A Michelin-starred chef and also the first Indian-origin chef to become a Member of the Order of the British Empire, Chef Vineet Bhatia has transformed humble Indian flavours into gastronomic masterpieces globally. Brides Today gets up-close and personal with the culinary alchemist.

- SONAM POLADIA

Brides Today: Your journey from a budding chef to a global culinary icon is truly inspiring. What was the defining moment that solidified your desire to pursue gastronomic excellence?

Vineet Bhatia: It was during my very first visit to London in 1993. Here, Indian food was reduced to greasy curries served with large portions of rice, washed down with lager or beer at all-you-can-eat buffets for £5. I was taken aback, and this compelled me to transform Indian food into refined, sophisticated creations, to make it as much about artistry and technique as any other great culinary tradition.

BT: Amid the grandeur of your Michelin-starred creations, what is your go-to comfort food?

VB: My heart lies in homemade comfort food. My all-time favourite go-to food is dal-chawal. For me it’s all about the emotional connection to childhood memories this food evokes. And dal-chawal isn’t just food —it’s a reminder of where I come from, of the values of simplicity and warmth that I try to carry with me in all that I do.

BT: How do you balance preserving the Indian soul of dishes while innovating with modern techniques?

VB: Indian cuisine has a rich, deeply rooted history, with recipes passed down through generations. Flavours, spices and cooking methods are all integral to Indian food. So I may use the sous-vide technique to achieve a more precise texture in a dish, or use molecular gastronomy to deconstruct a familiar flavour profile innovatively. Here, my aim is to refine the fundamental flavours using modern methods.

BT: Your thoughts on trends in Indian wedding menus?