Bhatia, in his introduction, talks about how he didn’t, ‘set out to be a chef”. His first love was the sound of the Gulf Air DC10s flying over his Bombay flat which sparked his ambition to be a pilot. Later rejected by the Indian Air Force, he settled instead to marry a pilot’s daughter, creating the husband/wife team behind today’s Rasoi and Urban Turban.
He begins with the basics, whipping through the merits of marinades, bastes, pastes, butters, batters and raitas before delving into starters, mains and desserts. A typical dish splits into various meals in themselves. For instance, the home-smoked tandoori lamb rump, silken saffron mash, lamb samosas, spiced mint jus and lemon grass foam… start after breakfast if you need to pick the kids up from school. You’ll have already needed to make the garlic, ginger and chilli paste for the first marinade, never mind the second marinade, before even starting to contemplate the lengthy ingredient lists for the rest. But that is this book’s strength. Bhatia is sharing his finesse with you if you’re dedicated enough to go the whole way. Me, I’m too impatient but I’m sure these recipes will delight enthusiasts of Indian fine dining.
{ISBN:1906650195}