Rasoi dishes to fill the soul

Genevese eating out of the hands of Vineet Bhatia

Preeti Verma Lal

One step into Geneva and I thought the Swiss city could pass off as a picturesque postcard. History walking hand in hand with literature; a river feeding a lake; a water jet spitting 500 liters every second; mountains standing like sentinels; a flower clock ticking languorously; cobbled pathways walking into churches…

That December night, however, Geneva looked like a pretty girl dressed in sequins. Gig lamps symmetrically arranged over buildings, bridges, corners, churches; the city in an eternal festive mood. As I walked by a cobbled street, I noticed the Rasoi neon sign on the gigantic wall of Mandarin Oriental Hotel. Kristelle Gentina of Geneva Tourism Board had highly recommended Rasoi, the first Michelin-star fine dining Indian restaurant in the city. The Genevese are literally eating out of the hands of Vineet Bhatia, one of the world’s most successful Indian chefs who also runs Rasoi in London.

Curious, I stepped into Mandarin Hotel. By the door stood a painted cow called Marguerite. At the entrance of Rasoi red gerberas and votive lamps were floating in a clay urli and books by Vineet lay on a black table. I turned right and lo! there was the kitchen with saffron walls, spices in tiny bowls and glazed maida balls all prepped to be rolled and cooked in the tandoor.
Inside, the décor borrowed heavily from burgundy and black palette. On white linen, silver/white plates were arranged tidily and a red candle flickered in a tall stand. Rasoi does not shed the ancient and traditional; it metamorphoses it into contemporary chic.

In Rasoi, the food is progressive. Indian with a modern twist. Open only for lunch and dinner, Rasoi has a la carte, tasting menus as well as business thalis. The menu options range from lunch menu, gourmand menu, vegetarian gourmand menu, desserts and a large wine list.
For 155 Swiss Francs, the Gourmand menu begins with salmon panna cotta crab ‘chaat; tomato biscuit coriander gel, olive caviar, tomato-lemongrass sauce, followed by grilled curry leaf-ginger lobster, broccoli khichdi; coconut chicken tikka; orange sorbet and basil mojito as a palate cleanser. That’s not all, though. There’s smoked tandoori lamb filet, okra fritters, lamb samosa. All this concluded with Rasgulla chocolate cheesecake, saffron lego kulfi, ginger gel…

Vegetarians need not be disheartened. There’s a vegetarian gourmand menu as well. In Rasoi, food is not merely about taste; it is so beautifully presented that you would not want to dig your fork into such an artsy platter. After the six-course gourmand meal in Rasoi by Vineet in Geneva, I redefined food. Food is not meant to satiate hunger or fill a stomach. Here, dishes fill the soul. Artistically.