Has anyone used the cookbook "New Indian Kitchen" by London-based Indian chef Vineet Bhatia? There are many posts here about eating at his restaurant Rasoi, but I'm interested to know about how he cooks, his techniques and recipes.
I am on a mission to re-invent some family recipes (North Indian and Mumbai) with a light, fresh taste and eliminate most of the oil that is common in traditional home cooked food. While that is delicious and often made in my extended family, we want to create a more contemporary approach while maintaining the flavors, spices and tradition of our family recipes. We love spices and heat and are willing to experiment, but I need a starting point.
In doing research on some of the Indian chefs in London, I learned about Vineet Bhatia and this seems to be his philosophy as well. Has anyone actually used his cookbook or one similar? I've also read about Vivek Singh, Atul Kochhar and a few others that are doing the same.