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Instant Rabdi Custard, Saffron Foam, Rose Spaghetti, Basil Seed Meatballs, Pistachio Malt
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Beetroot Meringue Cookies with Goat Cheese foam, Balsamic Jello, Clover Marshmallow, Honey Caviar, Frozen Chocolate Air
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Fried Paneer foam with Palak-Lemon Ravioli, Ghee Naan “Croutons”
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Hot Banana Gel, Soft Chocolate, Saffron Almond Croquanr
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"American Breakfast" Liquid Caramel Popcorn "Coffee," Cocoa Peanut "Hashbrowns," and Rose Coconut Alphonso "Eggs"
My Cooking Style
Indian flavors inspired from the homeland. transformed in the labratory. reborn in the city.
My Culinary Experience
To be honest, it must've started in the womb. When my mother was 7 months pregnant she ran a "Chole Batura" (Indian Chickpea & Bread) Stall in the annual Indian Independence Celebration at South Street Seaport. The chef she had hired to cook 50+ pounds of chickpeas, onions, etc didn't show. But she needed to feed the hungry, famished celebrators...so she tied on an apron and rushed behind the burner.
My Three Favorite Ingredients
Tamarind, Bacon and Saffron
A Menu I Once Served 20 People
Modernist Indian Meal
Pictures (5)
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Instant Rabdi Custard, Saffron Foam, Rose Spaghetti, Basil Seed Meatballs, Pistachio Malt
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Hot Banana Gel, Soft Chocolate, Saffron Almond Croquanr
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Beetroot Meringue Cookies with Goat Cheese foam, Balsamic Jello, Clover Marshmallow, Honey Caviar, Frozen Chocolate Air
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"American Breakfast" Liquid Caramel Popcorn "Coffee," Cocoa Peanut "Hashbrowns," and Rose Coconut Alphonso "Eggs"
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Fried Paneer foam with Palak-Lemon Ravioli, Ghee Naan “Croutons”
Fact Sheets
| Languages Spoken | English |
| Min. booking | 1 hour |
| Max. people | 20 |
Simran Jaising's Cities
| New York, United States |