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Vineet Bhatia

from Great British Chefs

Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce

This lamb rack recipe from Vineet Bhatia adds an Indian style to a rack of lamb by giving it a spiced crust and pairing it with stir-fried spinach and potatoes.

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from Great British Chefs

Amritsari cod with garlic and green pea chutney

This cod fillet recipe by Vineet Bhatia of Rasoi is a fun Indian-style alternative to traditional seaside battered fish and mushy peas. You can make your own chaat masala, a complex blend of spices, but it is also available to buy online, along with gram (chickpea) flour and carom (ajwain) seeds.

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from Great British Chefs

Chilli prawns with red onion and turmeric khichdi

In this Vineet Bhatia chilli prawns recipe the prawns are battered and then fried. The fried prawns are served with a red onion and turmeric khichdi

from Great British Chefs

How to make a tikka marinade

Chef Vineet Bhatia demonstrates how to make a delicious chicken tikka marinade recipe in this instructional video from Great British Chefs.

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from Great British Chefs

South Indian crab cake and crab chutney

South Indian Crab Cake Recipe With Crab Chutney - recipe from great british chefs website

from Great British Chefs

Carrot fudge

This carrot fudge recipe by Vineet Bhatia of Rasoi fame is simple to make and a perfect petit four to end any dinner party

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from Great British Chefs

Carrot fudge

Carrot fudge by Vineet Bhatia...♥♥...

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from Great British Chefs

Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce

Sea bass is used brilliantly in this Indian style grilled sea bass recipe from Vineet Bhatia. Dhal sauce, okra and coconut rice give it a notable freshness

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from Great British Chefs

Coconut-pistachio snowballs

Coconut Pistachio Snowballs - Vineet Bhatia

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from Great British Chefs

Lifafa mushrooms, braised spinach roasted tomato-sesame chutney

Mushrooms present a great vegetarian option, gloriously autumnal and packed with that satisfying umami punch that Thanksgiving demands. stuff your mushrooms in a pastry as in Vineet Bhatia’s recipe for Lafifa Mushrooms, Braised Spinach and Roasted Tomato Chutney.

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