Rasoi by Vineet at One&Only Le Saint G�ran, Mauritius, is celebrating its 3rd anniversary on 25th October this year in the presence of multi-award winning and Michelin-starred chef Vineet Bhatia himself. The gala dinner specially created for this occasion by Vineet will be a multi-sensory experience not to be missed.

Rasoi by Vineet opened its doors at One&Only Le Saint G�ran on 19th October 2007 and enjoys a magnificent natural setting with views of the green sugarcane-clad mountains and the private lagoon. From the atmospheric overhead tropical fans, bespoke chill-out music, the live 'floor show' of chefs in the show kitchen, to the aromas of cooking from the wood-fired oven. The show kitchen features Vineet's signature live acts, including a TAK-A-TAK grill, a form of traditional Indian Tepanyaki, an open charcoal grill, a Roomali Roti and two Tandoors.

Vineet Bhatia was born in India in 1967 into an educated middle class family in Bombay. After finishing his studies in 1988 at a catering college in Bombay and a 3-year trainee course with the Oberoi hotel group, he left for UK. Arriving in London in 1993, he was disappointed with the representation of Indian food there. He worked in restaurants for seven years and in 1999, opened his own restaurant, Zaika, together with some investors.

In 2001, Zaika was awarded a Michelin star, making Vineet Bhatia the first Indian chef-restaurateur to receive this honor since the inception of the Guide. Vineet is known for revolutionizing Indian food in Britain, and whilst retaining its core values, has changed everything from the way it is presented to the way it's experienced. It hasn't gone unnoticed and the accolades have followed his trajectory to the top.

In 2004, Vineet Bhatia finally stepped out of the shadows of the Star of India and Zaika, to open his own restaurant 'Rasoi' - meaning kitchen, thus fulfilling his cherished dream of having his own restaurant. Vineet was awarded the much deserved Michelin star for the second time in January 2006 for Rasoi. This is the clear reflection of the elite fine dining on offering at his flagship restaurant.

His restaurants include London's Rasoi and Urban Turban, as well as restaurants as far afield as Geneva, Mauritius and Dubai.

About rasoi: new indian kitchen By VINEET BHATIA

Rasoi: New Indian Kitchen is an accessible and inspiring book, available at One&Only Le Saint G�ran, where Vineet shares more than 150 of the ground-breaking recipes that have earned him a reputation not just as a celebrated Indian chef but as one of the most talented chefs in the world.

Beginning with a chapter on spices and the all-important sequence of spicing, he goes on to share key techniques and the secrets of the marinades, pastes, powders and garnishes that form the basis of so many of his dishes. Illustrated throughout with sumptuous photography by Lisa Barber, this beautiful book includes recipes for everything from pre-starters, soups and salads, to starters and main courses.

Chutneys, dips, relishes and accompaniments are given the Rasoi touch, elevating them to delights in their own right, while the innovative desserts and petit fours are simply breathtaking. Many of the recipes are divided into separate components that could be enjoyed on their own or with elements from other dishes, ensuring that this is very much a book to cook from as well as a wonderful source of inspiration.

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