The Westin Pune’s Culinary Director, Chef Vikram Khatri is launching a novel menu inspired by the wood fire oven to the kitchens of the Market restaurant. Styled after Nobu London and Nobu Melbourne’s wood oven, the Wood Fire Oven is an unique kitchen equipment for contemporary Asian restaurants, in today’s gourmet times.
A luxurious and wellness hotel located close to the airport, The Westin Pune is a 5-star haven of wellness and renewal, where guests can replenish their well-being with revitalizing amenities. One such replenishing experience is dining at The Market restaurant that stays true to Westin’s Eat Well philosophy. Each live kitchen has a unique identity and dining zone within the outlet’s modern design, offering dishes made with self-grown herbs and microgreens.
Chef Vikram Khatri has always strived to create and curate an immersive dining experience that redefines the hotel’s gastronomic offerings. He has worked and participated extensively to receive exposure in the Oriental gourmet cuisine. This only increased his penchant for Asian food further, which got him to experiment with grills and curate menus that delve into the versatile flavours of Asian cuisine.
To showcase his asian culinary skills, Chef Vikram Khatri has created a new limited edition Asian Grill menu prepared in the wood fire oven. The menu makes optimum use of the freshest and the best seasonal produce, to plate deliciously warm delicacies that aren’t fried, yet exude a fascinating woody aroma. With one’s nose on the dish, this menu is filled with nourishing and dynamic platters that everyone can gladly take part in by the alfresco area that provides a serene view of the river, especially during the chillness of cold winters. So, just like the Japanese say Itadakimasu!
The Wood Fire Oven used to prepare the menu is built as an enclosed fire clay oven with wood burning inside to radiate heat for cooking, creating an intriguing wood smoke aroma to each meal. The oven is quite similar to an Italian oven, with the exception that it is used to cook delicate ingredients such as fish, seafood, meats, and vegetables in a single cast iron plate.
The platter is then topped with nappe, a rich sauce or glaze, and served sizzling hot. The oven’s principal advantage is that it cooks rapidly, locking in all the juices and nutrients, while also making use of very little to no oil as everything is wood grilled.
Elaborating on this creation, Chef Khatri said, “I’m ecstatic to be able to cook and serve the cuisine I’m passionate about, especially since Asian food has such a dynamic and versatile flavour to it. Since guests are always on the lookout for experiential food post the pandemic, I can’t wait to get started with the launch of the new innovative menu that’s sure to make every patron fall in love with this new take on Asian cuisine.”
