Rohit Ghai wants you to rethink everything you know about Indian food - FOOD FOCUS: From lamb shank biryani to rotisserie chicken with bone marrow sauce, the chef behind London’s Vatavaran is on ...

Rohit Ghai wants you to rethink everything you know about Indian food. From lamb shank biryani to rotisserie chicken with bone marrow sauce, the chef behind London’s Vatavaran is on a mission to ...

Ghai, who is considered to have been a big part of the transformation of the Indian fine dining scene, with a growing group of London restaurants, including Jamavar – which gained a Michelin ...

4. To cook the fish: Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking the fish.

4. Bring a pot of water to a boil, add salt, and blanch the Hispi cabbage for 30 seconds. 5. Transfer to ice-cold water to stop cooking, then drain on a kitchen towel and cut into four wedges ...

“It was eye-opening for me,” says Ghai. “15 or 20 years back, there was a huge difference between the Indian market and European market. Your local Indian might not be showcasing the best of ...