Sarah Todd And Vikramjit Roy Create An Intriguing New Menu For The Wine Rack
Sarah Todd, the consulting chef at The Wine Rack is well known for being a finalist in MasterChef Australia in 2014. Vikramjit Roy, the corporate chef at White Hat Hospitality has won Chef of the Year in the same year. Both masterminds have come together to create a vivacious menu for The Wine Rack. These array of dishes are a result of their expertise, cooking techniques, bringing out the progressive in a classic dish and taking inspiration from fresh, local ingredients.
What To Expect
The new menu at The Wine Rack reflects a modern take on quintessential Indian dishes like tandoori items, khichdi, bhajia and so on. Experience a whole new take on them as you savour Curry Leaf and Soft Shell Crab Bhajia, Tandoor Prawns, Crispy Bombay Duck, Lobster Tagliatelle , Cauliflower Rice Khichdi with Kingfish , Seared Tuna with Madras Curry Mura Mura , Spiced Grilled Eggplant, Salmon Carpaccio and more. The ones with restrictive diets need not fret as there are plenty of vegan, gluten-free and healthy dishes in the menu.
“It has been lovely working with a like-minded and extremely talented Chef like Vikramjit. The new menu at The Wine Rack is unique and incorporates the use of local produce. Most of the dishes are prepared using indigenous methods. Our vision to create the dishes was to change the mindset that Indian food doesn’t pair well with wine and to elucidate the myth that only white wines pair best with seafood. Infact, our tuna madras curry is highly recommended with a Pinot Noir,” says Sarah Todd, Consulting Chef, The Wine Rack.
Vikramjit Roy, Corporate Chef, White Hat Hospitality says, “Food for me is about memories and nostalgia. It brings people of diverse cultures and opinions together. Being in Bombay, a big advantage is having the opportunity to work with some of the best quality ingredients and seafood. We have put in a lot of heart and soul to innovating an array of vegetarian options which are flavourful and enriching. Sarah is a wonderful person and it was lovely to see her version of relative flavours. The menu has been carved keeping in mind the huge selection of wines and the supply chain of ingredients.”