ZIYA

IN­SPIRED PLATES

India Today - - COVER STORY -

With an all-new menu and cel­e­brated Miche­lin-star chef Vi­neet Bhatia back in the sad­dle, a din­ner at Ziya un­doubt­edly makes for an un­for­get­table gift. In­ter­est­ingly ti­tled the Ziya Jour­neys, the ex­ten­sive re­vamped menu draws sig­nif­i­cantly from the chef ’s pas­sion for travel, food and ex­per­i­men­ta­tion, along with the street food of Mum­bai—the city Bhatia grew up in. When Bhatia is in the kitchen, you do not ex­pect the con­ven­tional but ex­cep­tional, so in­stead of typ­i­cal ragda, tikkis and chaat, on his menu are goat cheese and smoked cashew gu­jiya with ragda, raj puri with beet­root dahi and sev, an aaloo and chick­pea chaat with his sig­na­ture cre­ation of a dahi bhalla ice-cream and paan kulfi and rabdi. The rest of the menu gives tra­di­tional In­dian del­i­ca­cies a new air of flam­boy­ance and is di­vided into earth, sea and land de­pend­ing upon where the pro­duce comes from.

Bhatia has a tast­ing menu on of­fer so you can sam­ple his var­i­ous cre­ations with no set cour­ses.

Chef Vi­neet Bhatia

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