Chef-preneur Vanshika Bhatia has always been one step ahead of the culinary curve. She has a fantastic grasp of French gastronomy and pastry, thanks to her experience at some of the world's most renowned haute cuisine hotspots. At her new bistro in Defence Colony, she takes her signature comfort food to a new level. Bhatia has meticulously curated the menu for The Petite Pie Shop, combining locally grown fresh produce with French cooking techniques. She tells us about her journey as a chef, the inspiration behind her menu, and more.
What is the signature dish on your menu
Sometimes classics are classics for a reason. The signature chicken pot pie is widely famous, and for good reason. Chicken cooked with a delectable garlic tomato base and topped with a puff pastry sheet makes dipping your spoon into this dish a joyful experience.
Three dishes you recommend from your menu
We have explored a lot of different ingredients that are locally and seasonally available. The wild mushroom pie is served with a mix of three to four different kinds of locally grown (wild) mushrooms and cooked in a cream sauce. The Berry Crumble Pie and Salted Caramel Pie are highly recommended on the sweet side.
What has been your culinary inspiration
It's my passion to bake, and during covid-19 pandemic, I realised that people craved comfort more than fine food. I have been baking for years, and because of my love for bread and pies, I decided to share that love with my customers even before becoming a chef.
Considering that your menu is predominantly French and English, do you think it fits the stereotypical Indian taste buds
The idea behind having a predominantly French and English menu is to allow customers to explore and try something new. We stay true to the flavours and invite the guests to take a chance at something unexpected.
And with the tourism industry booming, many of our guests are already familiar with the dishes and ingredients from their travels.
Has travel been an inspiration for your food
Absolutely. So much of the exposure to new recipes, new dishes, new ingredients, and new styles of cooking comes through travel. Meeting locals, hearing their stories, eating the food they put on their tables&mdashit's all fodder for ideas and creativity. Travel is essential, and I highly recommend it.
This apple pie recipe by Chef Vanshika Bhatia will satisfy your craving for something sweet during the cold season.
Traditional Apple pie
Red apple -1
Green apple -1
Sugar - 2tbsp
Cinnamon powder - 1 pinch
Nutmeg - 1 pinch
Butter - 1tbsp
Preheat the oven to 170 degrees Celsius.
Peel and chop the apples into medium-sized cubes. Mix with the sugar, cinnamon powder, and nutmeg.
Add the room-temperature butter and mix through.
Pour the mixture into a prebaked tart shell and spread it out evenly.
Spread out the pastry sheet on a flat surface. Cut out the size required to cover the tart. Make the design as needed. Place the tart shell on top and pinch the edges to seal.
Bake in the oven for 50&ndash60 minutes, until the top is golden.
Serve warm with custard.
Petite Pie Shop
Shop Number 39, Defence Colony.New Delhi.