| Issue 6
“There is a cross-flow of ideas.
Here in Qatar, we use za’atar
leaves, sumac powder, rose
petals, pistachios. We had on
our previous menus a Pearl
biryani, our nod to Qatar –
we made small pearls out of
vegetables, wrapped in silver
leaf. It was quite stunning.”
Vineet Bhatia,
Michelin Star Chef
In 2009, he was named one of the 1,000 most influential
Londoners for his cuisine, which he describes as
“evolved” Indian cooking.
Now, he takes inspiration from Qatar. He says: “The
souq is very inspiring, a proper old-fashioned genuine
souq. When I arrived here twelve years ago and walked
around there, I fell in love with it.
Qatar, we use za’atar leaves, sumac powder, rose petals,
pistachios. We had on our previous menus a Pearl
biryani, our nod to Qatar – we made small pearls out of
vegetables, wrapped in silver leaf. It was quite stunning.”
He says the historic links between Qatar and India made
Doha the natural home for his most ambitious venture.
“The aromas wafting in the air, the spices, the culture,
the fabrics, the people, the falcons. You also get to see
what the locals like to eat, because we always incorporate
things from the local culture into our cuisine.” “Because of the association Qatar has had with India for
so many years, Qataris understand Indian cuisine,” he
says. “It is no problem sourcing things like spices. There
are new Indian restaurants popping up all the time,
because there is a demand.”
He adds: “There is a cross-flow of ideas. Here in He adds: “I hope that our two nations can forge even
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