Vicky Ratnani teaches Cooking via Xpert

Learn FromVicky Ratnani

About Vicky Ratnani

Gourmand, connoisseur, celebrity chef. A foodie at heart, a heady cocktail of flavours, some still undefined.

Connect with Vicky Ratnani's life

  • You were one of the first to introduce molecular gastronomy to Indian diners. What were the challenges involved in the concept?
  • Your show, ‘Vicky Goes Veg’, and its book adaptation both seem to promote yet another side of modern Indian cooking – would you say that’s the case?
  • What else is currently on-trend in the Mumbai dining scene?
  • At what age did you start cooking?
  • How did hotel management happen to you?
  • What was the first dish you wowed people with?
  • What gives you greater contentment – running restaurants and cooking behind the scenes or hosting shows and cooking in front of the camera?
  • Vicky Ratnani the persona or Vicky Ratnani the person, how are they both different?
  • The one food trend you wish would go away?
  • How did you first get interested in cooking?
  • How did your experience on cruise ships shape your cooking today?
  • What did you learn from Todd English and how has it shaped you as a chef?
  • As a chef, what do you think will be the upcoming market for food in India like?
  • What is your thought on Fusion Food? What is your favourite fusion food?
  • Any message you would like to give to anyone aspiring to be a chef?
  • You are also into cookery books and TV shows?
  • What do you feel is the reason for resurgence of chef as a career?
  • What are the qualities required to be a good Chef?
  • Your brother Dabboo Ratnani is a famous photographer. Is he a foodie too?
  • You have been very experimental in your culinary career. From IHM to Cruise ships, Italian kitchens, Entrepreneur, Author and a highly revered Celebrity Chef. Which experience is closest to your heart?
  • You have been one of the pioneers in experimenting with Molecular Gastronomy in India. Can interested home chefs start exploring Molecular Gastronomy on a budget?
  • How was ‘Korner House’ conceptualized and what is the inspiration behind it?
  • There are a lot of forgotten and ignored Indian dishes. How would you bring some of these back on the plate?
  • What is your favourite recipe from your book “Vicky Goes Veg” and why?
  • Do you see something on the (Indian) food scene today that you would never have imagined 10 years ago?
  • How does Mumbai’s culinary scene differ from Delhi’s? What are the strengths and weaknesses of each?

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