|
|
|
Vicky learns the food trends of Saskatchewan
Chef Vicky is land locked in the Canadian province of Saskatchewan, where he travels from field and farm to markets and kitchens to bring you the finest Saskatchewan produce and food trends. This episode went on air on February 23, 2013
|
|
|
|
| |
Fried Plantain
This dish makes for a easy yet delightful dinner party entree. | | | |
Do-it-yourself Tacos
Wrap up this scrumptious filling in warm taco shells and you are ready with a satisfying meal. |
Polenta Chilli Fries
Chunky fries made with cornmeal dipped in a parmesan, pepper and chilli flakes batter and fried crisp. | | | |
VGV Spice Burger
The patty is made with black channa, potatoes and bread crumbs. |
Trofie Pasta
It is rolled by hand into lthin twisted shape and usually served with basil pesto. | | | |
Georgian Eggplant with Walnuts
A lip smacking Georgian side dish. Eggplant slices grilled and stuffed with a walnut mixture. |
Georgian Beans (Lobio)
Lobio is a popular Georgian stew-like dish made with kidney beans. | | | |
Spaghetti with Zucchini
Vicky cooks up a simple and speedy spaghetti with the goodness of zucchini and flavors of parsley, chillies and garlic. |
Zen Soup
Eat it cold on a summer afternoon or warm on a winter's night and it will keep you going. | | | |
Tofu Mango Mousse Pudding
This divine little cloud of heaven will leave your guests and your family craving for more. |
Cous Cous Studded Cottage Cheese
Chunks of cottage cheese, dipped in a cous cous - bread crumbs mixture and pan fried till crisp golden. | | | |
VGV Vegetable Sandwich
A wholesome sandwich, with the goodness of broccoli, zucchini and eggplant topped with a plum cheese mixture and sliced between burger buns or bread slices. |
Rotelline Pasta
A delightful pasta recipe with the goodness of asparagus, cherry tomatoes, peas and broccoli. | | | |
Soya Haleem
Here's a vegetarian version of the popular Hyderabadi Haleem. Soy granules replace meat in this veg curry. |
Bhavnagri Peppers
Green chilli peppers stuffed with a scrumptious filling made with corn, jalapenos, black beans and crunchy bread crumbs. | | | |
Minted Chickpeas and Crispy Okra
Packed with flavour, crispy okra is served on top of a refreshing chickpeas salad. |
Kushari
Rice, chickpeas, macaroni and lentil cooked with freshly made tomato sauce. | | | |
Veg Shepherd's Pie
Assorted veggies cooked with tomato puree, white wine and seasoning, baked golden. |
Green Papaya Salad With Mango Dressing
Strips of green papaya, cucumber and bell peppers soaked in flavours of lime and freshly made mango dressing | | | |
Four Cheese Pasta
Cheese lovers, rejoice. Gourmet macaroni cheese with parmesan, cheddar, brie and emmental. This recipe is as cheesy as it can get. |
Barley Risotto
Barley takes the place of rice in this risotto made using yellow squash, bitter gourd, zucchini and some distinct herbs. | | | |
Radish Slaw
Radish, cabbage, pears and bell peppers tossed and coated with a freshly made tangy dressing. | | | |
|
|
|
| |
View Vicky Goes Foreign in a larger map |
|
| |
Gourmet Central
Gourmet Central is a delectable series from the highly successful and personable chef, Vicky Ratnani. | | | |
Pressure Cooker
A face-off between cooking enthusiasts | | | |
Do It Sweet
This is not your regular food show, but one that's sweet and easy, flavourful and fun! | | | |
Italian Khana
Italian Khana the TV series, based on Chef Ritu Dalmia’s book, is back on NDTV Good Times with the third and final season! | | | |
|
|
|
| |
What happens when one of India’s top chefs goes to Canada? From the maritime provinces and the prairies to the Canadian Rockies, join Chef Vicky Ratnani as he sets out to learn more about the food, culture and people of this big nation.
It’s not just about discovering Canada’s cuisines and making his way through courses from coast to coast. It is about food trends that make the Canadian food map truly special. There are subtle and clear Indian connections that make the Chef feel right at home - and Chef Vicky explores them all.
He goes digging for potatoes, shucking scallops, mixing some Poutine rapée, baking and breaking bread. At farmers’ markets he tries out delicacies, and shops for the best local ingredients to cook some inspired Canadian and Indian recipes.
From the land, mountains and sea to the markets, and finally onto your plates, Chef Vicky follows every step to bring you many truly delicious and fun Canadian culinary journeys. |
Vicky Goes Veg - Season 2: The gourmet extravaganza continues in the world of vegetarian food in the all new Season of Vicky Goes Veg again. After whetting our appetite with unbelievably simple and soulful vegetarian recipes, Vicky this time is in his “WORLD INSPIRED” kitchen, all set to stir up a storm!
He’s not only got the ‘science’ of food right, but he’s perfected food as an Art. So from ‘cooking in a bag’ to ‘One pot’ meals, from decadent desserts to turning old favourites like home-made burgers into absolutely knock-out meal, Vicky’s going to surprise you this time the a lot of twists and turns that the vegetarian food can take!
His funky kitchen gadgets, his much loved and remembered “HATHORA” and his newly acquired “GUY FIERI” knife, are all just waiting for the cameras to roll. And then it’s going to be time for cutting edge vege recipes which are original, unique, flavoursome and quick to make. So it’s all about slipping into a happy celebratory mood and learning gourmet food from the gourmet guru himself.
WORD OF CAUTION: By the end of it, you’re gonna be salivating, super hungry and inspired to get up and get cooking! And that’s when we’ll know, we’ve done it again! Because VICKY GOES VEG again.
| | | |
|
| | Vicky Ratnani
Head Chef - Aurus; Gourmand; Food Connoisseur; Entrepreneur; TV host
Born and bred in Mumbai, Vicky Ratnani’s wit and charm has a duality that is reminiscent of natural Indian spice. Intensively trained and extensively traveled, Vicky is the Corporate Chef for fine dining at Aurus in Mumbai.
The initial explosive burst of personality & flair is followed through with a wild imagination, delicately layered with being excitable, entertaining, inviting, spontaneous & devilish. His comfort with all things concerned with ‘food’ brings even the most dull cooking experience to life - dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.
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. | |
|
|
|
|