1. Can you shed some light on the concept behind TIAMO X Vicky Ratnani?
Chef Prasad: The core idea behind TIAMO X Vicky Ratnani is elevated casual dining. “Ti Amo” literally translates to “I love you” in Italian. It is a fresh dining concept that combines an Italian and Californian style of cuisine alongside India’s local agricultural produce. It is a tribute to the rich Indian culinary tradition and the hardworking Indian farmers. Chef Vicky and I have partnered make this delightful high-end menu. Our strategy enables our diners to support the local Indian agrarian community, which produces food organically and sustainably. Keeping this in mind the curated menu includes dishes such as – Whole Baked Brie, Trilogy of Funghi, River Scampi, Lobster Fra Diavolo, Celery root & Asparagus Tortilla to name a few.
2. What are the special delicacies that will be displayed in this tranquil haven of comfort and serenity?
- Whole Baked Brie (Truffle pepper honey, peach agro dolce, ciabatta crostini)
- Trilogy of Funghi (Crispy Portobello mushrooms, stuffed morels, whipped ricotta & porcini powder)
- River Scampi (Basil butter, confit of black garlic, passata di pomodoro)
- Lobster Fra Diavolo (Fire roasted with chilies, sun-dried tomato & flat leaf parsley, Angel hair pasta, lemon chili olive oil)
3. What inspires you to put up cuisines in such collaborations?
Chef Vicky: Collaborations provide excellent learning opportunities not only for the chefs but also for the entire hosting team. We can exchange ideas and converse over food at a time when people are far more confined than they are accustomed to. It gives a chance to the younger generation of Conrad Bengaluru to learn from India’s most celebrated chef who has travelled the great lengths of the world. The innovative recipes and cooking techniques must be passed down to future generations.
I figured TIAMO was a perfect spot the very first time I ate there. Bangalore is an ideal location, with residents from all over India and the world. Bangalore is a very happening city. Second, TIAMO appeared to be a nice place to me in terms of where cuisine is not a real barrier. As a result, I decided to approach it almost like a Californian style of cooking. It’s eccentric. That’s how I interpret the concept of TIAMO x Chef Vicky XOXO.
4. What are the current consumer taste preferences, in your opinion?
Chef Vicky: Diners are increasingly focusing on healthier options. They are on the lookout for fresher food as well as seasonal produce. They’re looking for things that don’t contain a lot of artificial flavours or aren’t overly sauced and heavy. As a result, individuals are seeking balanced foods. The farm-to-table concept has also been well received. Most of them are searching for novel and intriguing flavours. They are paying attention to what chefs are doing.
5. Are mock meats a part of the menu?
Chef Prasad: Yes, without a doubt. For our diners, we have a variety of plant-based meat dishes for vegans. Lamb-flavored mock meat is one of them.
6. Do you have any culinary memories from the Mediterranean and Continental cuisines?
Chef Prasad: Yes, I do; I had the magnificent opportunity to open SOUK- with Taj Hotels in 2009 at the Taj Bengal Kolkata. This allowed me to work with chefs from all over the world, including Syria and Turkey. It provided me with a great opportunity to travel to Greece, Morocco, Turkey, and Mediterranean countries.
I have also travelled to Europe and worked alongside chefs from various nations on luxury cruise liners, which made it possible for me to explore and learn their classic Continental and Mediterranean cooking techniques.
7. What are your upcoming plans for the hotel’s F&B sector?
Chef Prasad: One of the many things I want to do is support our farmers and local communities. I want to raise awareness about sustainability and the use of environmentally friendly products. I want to collaborate with local artisans and see them develop and flourish on a global scale.
