In The Spotlight: Vineet Bhatia

The world, including Indians, can sometimes possess stereotypical interpretations of Indian cuisine. Globalization and modernization further advanced the misconception of associating India with its limited range of popular dishes. However, Indian cuisine is rooted in its culinary diversity and regional traditions.

Putting Indian cuisine back on the map is Michelin-starred Chef Vineet Bhatia MBE, who ensures his cooking reflects a perfect blend of cultural authenticity with a unique and modern twist. "During my time with The Star of India, I remember experiencing the horror of seeing what was being served as Indian food. This was the starting point of realization for me as to how strongly I felt about the misrepresentation of Indian food and the very fact that I almost detest the word curry being associated with Indian food all the time," elucidates Vineet.

Dhilli: Re-interpreting the Capital

His recent venture, Dhilli, embodies the concept of serving authentic Indian cuisine with a contemporary take. Dhilli, yet another iconic restaurant added to The Oberoi’s repertoire, offers its patrons the opportunity to connect with the culture and distinctiveness of old Delhi with a modern spin through its food, decor, and hospitality. Recreating the essence of the city on a plate in a way that appeals to every diner is no easy feat.

Under the expert mentorship of Vineet, Dhilli pays tribute to the culture, history, and vibrancy of Delhi. A thoughtfully curated menu by Chef Vineet reveals a re-interpretation of recipes with illustrations of Delhi’s many historical monuments and embossed gold amalta patterns. Meant to be an immersive experience, these patterns also feature on the brass bowls and plates, an homage to the streets of Delhi covered in these flowers during the summer.

Delhi on a plate

The restaurant draws inspiration from the streets of Delhi and infuses it into each of its dishes, along with creativity and innovation. Having spent a good part of his life as a student and upcoming chef in Delhi, Chef Vineet dedicated a year to rediscovering and understanding every flavor, texture, and ingredient across every neighbourhood of the capital.

The menu showcases carefully compiled dishes from each neighborhood. There are several chaats to choose from under the Chandni Chowk section, a wholesome Punjabi spread from Rajouri Garden, flavorful biryani from Nizamuddin, delicious kormas and kebabs hailing from Jama Masjid, doi maach and chingri representing CR Park (Chittaranjan Park) and a range of bread like naans, parathas and the like under the Gali Paranthewali section.

"Inspiration comes from different quarters at different stages of your life, but I would largely pin it down to my mother because that is where it originally started," reveals Vineet. He recalls how his mother was a very clever cook who would not go to the market and buy the ingredients and produce that a recipe required. Instead, she would open the doors of her pantry and refrigerator to check what was available and figure out a way to adapt the recipes accordingly. He explains, "So if she had brown rice instead of white rice, she would make a very nutty kheer with brown jaggery and almonds. So she would use ingredients she had and adapt very cleverly."

While the world is turning towards the concepts of sustainable food usage and recycling food, it was always a core part of his mother’s culinary ethos. Watching his mother impart her knowledge through food, he was quick to imbibe her teachings. He dedicates his deep-rooted habits of reusing and recycling food to his mother. Vineet adds, "So a lot of my inspiration has been derived from my mother and her approach towards food. I would say a lot of the taste and flavors in my hands come from her as well. It is a gift that has been given by her."

Translating Inspiration into Food

Even in his childhood, his mother would describe him as a daydreamer in school who would complete his tasks in parks or in the building with his friends. His family believed he would succeed and thrive in an artistic and creative environment as opposed to taking the academic route. In addition to this, working as a chef in a professional restaurant, Vineet derives inspiration from anywhere and everywhere. Just watching his peers or coming across a picture in a magazine would draw his attention.

"For example, a risotto would translate as a khichdi in my head. But I would not prepare it with just rice and dal; rather, I created these khichdis with wild mushrooms and broccoli and served them as part of our menu."

He goes on to explain how his novel culinary style has evolved from his Indian roots and is deeply rooted in Indian culture and heritage. He simultaneously ensures that he makes the best use of the available ingredients and produce since that would also largely dictate the target audience and diners who would come to indulge in a memorable dining experience. In essence, Vineet’s cooking is largely influenced by the seasonality, the region, and the diners belonging to that particular area.

Delving deeper into this three-pronged approach for a successful dish, Vineet explains how one must keep in mind who you are serving, how that identifies with the personal culinary ethos, and where the dish is being served. This thought process is what has led Dhilli to become a trailblazer in the culinary domain. The concept at Dhilli is all about the rich culinary heritage that has influenced the food, its people, and Vineet’s vision as a chef.

Chef Vineet strongly believes that all the rulers that have come about with Delhi being the seat of power and the influence that has had on the evolution of food, and then digging that out and celebrating it, is what Dhilli is all about. "How I perceive this is what I finally manage to put on the plate, with a little twist to what they would have experienced at their homes or on the streets," adds Vineet.

Celebrating Indian Culinary Heritage

To the upcoming generation and aspiring chefs aiming to specialize in Indian cuisine, Vineet dishes out his best advice, which is to ‘keep calm and carry on’. This ideology resonates deeply with him, as he prefers focusing on his skills and being content with whatever he does. Especially in challenging situations, maintaining a sense of happiness and resonance with your work becomes crucial for consistent performance.

Vineet says, "Maintaining a positive mindset, avoiding panic, and collaborating with peers to find solutions are essential. Engage in open discussions, seek input from others, and brainstorm with friends and family to arrive at effective solutions. Remember, keeping calm and carrying on is key."

In his three-decade-long career, Vineet, a renowned Indian chef, restaurateur, author, MBE awardee, and revered media personality, continues to strive to portray and celebrate India on a global platform. He is determined to inspire today’s generation to embrace the true Indian culinary heritage, even though it may be challenging to witness stereotypes and comparisons that undermine the cuisine.

Vineet signs off, "I want to speak to this generation and get them in touch with their culinary heritage. I want to show them that our food is so complex and flavorful in so many ways that it can easily beat any cuisine across the globe. Indian food must be put out on a global platform as it so rightfully deserves."