A Michelin-star chef discusses bringing Indian cuisine to the global stage

With 11 restaurants worldwide, Chef Vineet Bhatia is part of bringing the big fat Indian food story to global diners. In an exclusive interview with Brides Today, he tells us about preserving the Indian soul soul of dishes while innovating with modern techniques, what it was like to curate a seven-course meal for Ed Sheeran, and his go-to comfort food, while discussing trends in Indian wedding menus and the grand wedding menus he has curated over the years. 

Brides Today: Your journey from a budding chef to a global culinary icon is truly inspiring. What was the defining moment that solidified your desire to pursue gastronomic excellence?

Vineet Bhatia: It was during my very first visit to London in 1993. Here, Indian food was reduced to greasy curries served with large portions of rice, washed down with lager or beer at all-you-can-eat buffets for £5. I was taken aback, and this compelled me to transform Indian food into refined, sophisticated creations, to make it as much about artistry and technique as any other great culinary tradition.

BT: Amid the grandeur of your Michelin-starred creations, what is your go-to comfort food?
VB: My heart lies in homemade comfort food. My all-time favourite go-to food is dal-chawal. For me it’s all about the emotional connection to childhood memories this food evokes. And dal-chawal isn’t just food—it’s a reminder of where I come from, of the values of simplicity and warmth that I try to carry with me in all that I do.

BT: How do you balance preserving the Indian soul of dishes while innovating with modern techniques?
VB: Indian cuisine has a rich, deeply rooted history, with recipes passed down through generations. Flavours, spices and cooking methods are all integral to Indian food. So I may use the sous-vide technique to achieve a more precise texture in a dish, or use molecular gastronomy to deconstruct a familiar flavour profile innovatively. Here, my aim is to refine the fundamental flavours using modern methods.

BT: Your thoughts on trends in Indian wedding menus?
VB: Indian wedding menus have room to introduce something more innovative. Indian weddings have always been a vibrant celebration of culture, family and tradition, and food plays a huge part here. So, while there’s space for creativity and new twists, I think it’s important that any innovation or fusion menus should be curated with respect, understanding and a commitment to elevating, rather than diluting, our culinary heritage.

BT: If you were to curate a contemporary menu for a lavish Indian wedding, what would be your signature dish?
VB: Highlighting one “signature dish” has always been a challenge for me. I’d envision a bespoke tasting menu that reflects the personal preferences and cultural roots of the bride and groom. Each dish would be crafted to honour their choice of flavours and reflect their heritage, likes and even quirky preferences. The menu would delicately balance the authenticity of Indian cuisine with modern culinary techniques. For the grand finale, I’d design a dessert extravaganza called “The Big Fat Wedding.” This would be an indulgent collection of reimagined Indian sweets, a concept I’ve previously crafted. Picture Motichoor Cheesecake, Kaju Katli Espuma, Ghewar, Gulab Jamun, Rabdi, Jalebi, Malai Kulfi, Mohanthal Halwa and Rose Barfi.

BT: What’s the core concept at the heart of all your 11 restaurants worldwide?
VB: All my restaurants have a single unifying concept: celebrating the diversity and depth of Indian cuisine and presenting it in a contemporary and unexpected way.

BT: You recently curated a seven-course meal for pop star Ed Sheeran. Did he have a favourite from the menu? How was your interaction with him?
VB: I had the pleasure of cooking for Ed Sheeran not once but twice—first at the start of his concert tour in Bahrain and then again for his grand finale in Mumbai. In Mumbai, at The Oberoi, we even got the chance to cook together. Ed joined me in the kitchen at Ziya, where we prepared a Yorkshire pudding with a twist—we filled it with stir-fried coconut and curry leaf crab, and served it with a lime chilli sauce. It was a memorable experience, and his enthusiasm for trying something new made it all the more special!

BT: How do you balance your demanding career with your personal life and passion for travelling, especially when dealing with the pressures of Michelin standards?

VB: It wouldn’t have been possible without the incredible support of Rashima—my partner in both life and work. With her by my side, I’m able to dedicate myself fully to each aspect of my life, returning to the kitchen inspired and refreshed.

When I’m working, I’m fully dedicated to maintaining the quality and creativity that Michelin standards demand. However, I make it a point to carve out time for family and personal interests. Travel, in particular, fuels my creativity and inspires new ideas, so I try to incorporate it into my life as much as possible!

BT: Looking back on your personal and professional journey, what moments fill you with the most pride and joy?
VB: One of my greatest blessings has been finding the most supportive and suitable life partner in Rashima, who has

stood by me through every high and low. Also, achieving the first Michelin star for Indian cuisine was a milestone that will always hold a special place in my heart, as well as the thrill of opening our very own restaurant.

BT: What advice do you have for couples who wish to add a personal touch to their wedding menu?
VB: Focus on flavours, ingredients and dishes that hold special meaning. Think about the food both love and have experienced together during travels. Include items that resonate with you. Consider curating a tasting menu that tells their story—recreate a favourite meal you shared on holiday, add a twist to a family recipe, or feature ingredients that remind you of home. Or offer ‘his and hers’ sections of the bride and groom’s favourites.

BT: Have you curated menus for any grand weddings? VB: Yes, I have. Each one was a unique and unforgettable experience. Weddings are such special occasions, and it’s always an honour to play a part in creating memories for the couple and their loved ones. I work closely with the bride and groom to understand their tastes, cultural backgrounds and any personal stories or favourite dishes they’d like to include. It’s a joy to know that the food played a role in making their day even more memorable.

BT: Has a couple’s story ever inspired a dish on any of your menus?
VB: One particular example stands out; it was for a couple who shared a love for the beach and tropical destinations. They wanted something that captured the essence of their travels together. This inspired a dish I called “Seaside Memories,” featuring a delicate coconut-crusted scallop starter with hints of lime, chilli and curry leaf—flavours that reminded them of their favourite coastal getaways. The dish not only captured their love for travel but also brought a refreshing twist to traditional Indian flavours.

This piece originally appeared in the October-December print edition of Brides Today India.

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