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    Friendly Fridays Chapter 44: Chef Vicky Ratnani

    By

    October 9, 2015

    This week for our final edition of ED’s Foodies Campaign, we have someone very special with us!

    Born and bred in Mumbai, Vicky Ratnani’s wit and charm has a duality that is reminiscent of natural Indian spice.

    His food is an amalgamation of the experiences and tastes he has acquired from his work abroad.

    For Vicky, it’s about creating dreams and feeding the imagination.

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    Let’s get started right away:

    Team ED: What would you have been if not a chef?

    Vicky Ratnani: I would have definitely been a photographer or a DJ as I love traveling.


    Team ED: What is your signature dish?

    Vicky Ratnani: Off lately it has been aloe vera and dragon fruit cocktail.

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    Team ED: What’s the most unusual dish you’ve had?

    Vicky Ratnani: Most unusual would be red ant eggs and silk works from Arunachal Pradesh.


    Team ED: What can one generally find in your browser history?

    Vicky Ratnani: Flipkart, Google, Time Out New York, Cia prochef besides others.


    Team ED: Whats your take on recipe books?

    Vicky Ratnani: I have over 3000 of them at home. Today when everything is available online, I feel recipe books have something special. Their tangibility, you can flip through the pages looking for exciting dishes and feel the experience!


    Team ED: A culinary trend you wish that would die a slow and painful death?

    Vicky Ratnani: Molecular gastronomy.


    Team ED: What are your hobbies?

    Vicky Ratnani: My hobbies include music, food, and market photography.


    Team ED: Where did you grow up? And did you eat your all your veggies while growing up?

    Vicky Ratnani: I grew up in Mumbai and yes! I used to love all my veggies. My mom is a vegetarian. Also we Sindhi’s have a lot of vegetarian food on their plate, literally.


    Team ED: What has been your funniest kitchen incident?

    Vicky Ratnani: Once I used sodium nitrate instead of salt. Well, that was a big disaster.

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    Team ED: What do you think is the most challenging ingredient to work with?

    Vicky Ratnani: I think it’s very easy to overcook shellfish, that I believe is very challenging to work with.


    Team ED: What do you think is going be the next big thing in the food world?

    Vicky Ratnani: Modern regional Indian cooking. With so much western food influx these days, people are more intrigued to eat a more progressive version of what we are already eating. I think farm to table will be the next big thing.


    Team ED: What’s your ‘last supper’ meal?

    Vicky Ratnani: Really good mutton biryani.


    Team ED: Rapid Fire – Tell us the first word that comes to your mind when we say –

    1. Italian: lasagna
    2. Beer: India Pale Ale
    3. Marco Pierre White: culinary icon
    4. Mac ‘n Cheese: comfort


    Team ED: Time to wrap up, Thank you so much, Vicky. It was so much fun talking to you. 

    Vicky Ratnani: I had a great time too! Thank you guys!


    Here’s giving a big thanks to Vicky Ratnani for his time and interesting answers!

    We loved every bit of our rendezvous with him!

    With that, it’s a wrap of ED’s Foodies Campaign with Top Chefs.

    Do let us know what you thought of our campaign with these amazing 5 chefs/foodies. 

    We will be back again, with some more fun and friendly chats next Friday.

    Hope you enjoyed it as much as we did. See you again next week, till then, Adios!

    To have a look at the other interviews in the series, click here:

    http://economydecoded.com/2015/09/chapter-40-chef-sanjeev-kapoor.html (Chef Sanjeev Kapoor)

    http://economydecoded.com/2015/09/friendly-fridays-chapter-41-chef-aditya-bal.html (Chef Aditya Bal)

    http://economydecoded.com/2015/09/friendly-fridays-chapter-42-chef-manish-mehrotra.html (Chef Manish Mehrotra)

    http://http://economydecoded.com/2015/10/rocky-mayur.html (Rocky Mayur from NDTV GoodTimes’ Highway on my Plate)

     


    (Interview conceptualized by Gayatri Sood and Pratishtha Mahajan)

    Views presented in the article are those of the author and not of ED.

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