Well, we surely can’t keep calm… after all, this is indeed a super explosive ‘foodgasm’ made in a divine food paradise by one of the best chefs in India and we dare say, perhaps internationally too… That’s right! Internationally acclaimed Chef Vicky Ratnani has taken over Colaba restaurant Neuma for a superlative pop-up event called #BitesBeyondBorders. In an exclusive with the cooking maestro himself – Chef Vicky Ratnani, Sumita Chakraborty, Editor-in-chief, TheGlitz, finds out more about #BitesBeyondBorders, Chef Vicky’s superlative pop-up about yummy flavours, extraordinary innovations and an explosive gastronomy experience.

The one and only Chef Vicky Ratnani

What do we say about Chef Vicky Ratnani? He needs no introduction. With a career spanning over three decades and multiple culinary accolades to his name, Chef Ratnani has earned a reputation for pushing the boundaries of flavour and creativity. He is the face of innovation in the industry and crafts dishes with the most attention to detail. This gourmet pop-up is true to his signature style as a chef, combining a variety of flavours from all around the world to create food that will speak to everyone.’Chef Vicky is also an intrepid traveller, crafting new-age food stories with old-soul ways. And he’s proudly worn his Sindhi roots as a badge of honour. Ask him about his pop-up #BitesBeyondBorders, and Chef Vicky avers, “I am thrilled to be hosting this pop-up week in Mumbai. Mumbai’s food culture is vibrant and dynamic, and I’m excited to share my culinary vision with the city’s food enthusiasts. We have crafted a menu that reflects my love for innovative cooking techniques and bold flavours, and I can’t wait to see the reactions of our guests.”

As for the super gorgeous Neuma, the brand head of Neuma, Gaurav Batra, expressed his enthusiasm for the pop-up and said, “It is a pleasure to work with such talent at Neuma.”

#BitesBeyondBorders

So what is #BitesBeyondBorders all about? Well, it is all about fluidity, about creating a gourmet explosion, whipping up a culinary storm with the right blend of ingredients, methods, and flavours. Indeed, with the blink of his masterful eye, Chef Vicky will take you and your taste buds on a rollercoaster ride across the world, spanning decades, as you are seated at your table, fork and knife in hand, checking out the super delicacies.

Taste Travel

Indeed it’s time to ‘taste travel’ with Chef Vicky Ratnani’s curated menu that showcases his signature style of weaving flavours and ingredients from across the globe, highlighting his passion for using fresh, locally sourced ingredients. So from a delectable compressed Melon & Charred Pineapple Chaat with Haus Avocado, Chips & Chutney, Chicken Farcha Parmigiana with Parsi and Italian flavours melded together, the Cottage Cheese/Tofu BBQ with spicy Korean flavours, the Seafood Khichdi with Ancient grains, and the shellfish of the day…. be sure to schedule your tryst with mouthwatering flavours and tastes.

So what are you waiting for… #BitesBeyondBorders is set for: Date: 17th October 2023 – 22nd October 2023; Location: Neuma, Colaba

TheGlitz Exclusive

#BitesBeyondBorders sounds scrumptious. Could you tell us more about it?
As the name says, it is a menu which shows the unification of the world. In terms of the flavours, it shows different flavours from different parts of the world, it shows different techniques, it shows different colors so it’s a lot of fun happening.

Your pop-up event at Neuma sounds exciting. How do pop-ups in the food business work?
I think the pop-ups in the food business are working pretty well. You know it is all about the things it showcases, how different talents can come into a talent pool and create some amazing synergies in terms of food, motivation and moral. It also helps the restaurant’s guests to get a different kind of menu. It also is a learning point and about cross-culture and cross-training.

Pop-ups are trending these days, what are the advantages of having a pop-up event?
I think you get a different area geographically; you get to learn about the difference, you learn to work in a different market. You get a chance to display your skills to the restaurant staff and the chefs as well.

What are the benefits of having the pop-up event at Neuma?
I know the Brand head Gaurav Batra – we worked in the past together on Oris & Nido. Therefore, we have a long-term relationship and I know the promoters very well. There is a lot of nostalgia in this place because this used to be Indiga and when Rahul Akelkar actually started Movable Feast from home, I was one of the first chefs to work with him.

If there is one dish in #BitesBeyondBorders that personifies you, what would it be?

I think the closest one to me is the Sindhi Lampshade to the Bugal Chawal. It is basically a mutton curry and rice recipe which is eaten in Sindhi households and it’s just bringing that dish to the table is the big nostalgia