Vicky Ratnani, a prominent culinary figure in the Indian gastronomy scene, is renowned for his innovative approach to cooking. An intrepid traveller, he has a knack for crafting new-age food stories in an old-school style.

‘Bites Beyond Borders,’ as the name suggests, represents food without any boundaries. This is not a themed menu bound by one kind of cuisine or one style of cooking. “Rather, it's an open forum where I've featured different dishes and flavours from all across the world. With techniques like smoking, pickling, compressing, fermentation and infusing plenty of Indian flavours – this menu is a gourmet explosion.’

Lobster in Cafreal Butter and Grape & Celery Gaspacho
The ability to cook a culinary storm like this is what Vicky finds truly liberating. Complimenting his style is Neuma's unique setting that effortlessly switches from a gothic English villa to a tropical island. "At any given time – this eatery can don the look of a fine-dine French restaurant to a Californian eatery, or even a brewery. Parallelly, that’s how versatile my menu is with an eclectic blend of ingredients and methods"

Compressed Melon & Charred Pineapple Chaat with Haus Avocado
Speaking of techniques, he regales us over another culinary method he is fond of. “I like to compress watermelons! One can do it by marinating melon balls and then compressing them in vacuum bags. This process concentrates the flavours into bite-sized pieces that are succinct in flavours"

Karan Johar’s diner – Neuma, recently transpired into a hotbed of transcontinental dishes. Housed in Garden Chalet, a 19th-century colonial bungalow in Colaba, the bistro has joined hands with the culinary maestro Chef Vicky Ratnani. In a week-long cameo, the Sindhi chef is set to present his contemporary menu with the ‘Bites Beyond Borders’ Pop-Up at the restaurant.