Meet the Chef: Saffron Indian Kitchen
Find out more about Chef Rahul Bhatia.
This week, we gave Chef Rahul Bhatia of Saffron Indian Kitchen a set of quick-fire questions. Read below to find out more about this graduate of cooking school in India who ended up on the Main Line.
Name: Rahul Bhatia
Earliest Cooking Memory: In Indian cooking everything is made fresh, I was always peeling vegetables, shelling peas or stirring the pot for my mom when I was younger. Our culture is a food culture. I started cooking officially when I was at the hotel cooking school in Calcutta, India.
First Industry Job: I worked as a banquet manager for a Sheraton Hotel in India.
Biggest Kitchen Disaster: My first hotel culinary exam...We were supposed to filet the fish and then cook it but my fish was awful [I couldn't filet the fish very well back then]...the sauce was good though.
Favorite Thing to Cook: Pan-fried/Sauteed Fish, I like mahi mahi a lot.
Favorite Local Restaurant: I like Sang Kee Restaurant [in Wynnewood]
Favorite Restaurant in the World: Definitely in India--there is a restaurant in the Sheraton there called Bukahara that specializes in northern Indian cuisine.
Advice to Home Cooks: Especially for Indian cooking but in all cooking, follow your own tastes...Experiment... There is no wrong or right answer.
Guilty Pleasure: Alfredo pasta.
Last Meal on Earth: A nice Italian meal. I prefer chicken.