Rasoi is a celebration of the Indian subcontinent’s diversity, and the Jeddah restaurant is a perfect example of a modernized take on Indian cuisines.
When it comes to food, diners are sure to be spoiled for choice. Rasoi means “kitchen” in Hindi, and customers will get to taste many signature dishes.
Starters include traditional Indian dishes like spinach and potato cutlets, samosa chaat, Nizami roasted mutton served atop crusty Afghani bread, tandoori chicken, and prawns masala.
Each dish is a culinary experience with a generous sprinkling of excellent service.
The extensive menu oozes authentic flavors in the main course options like the classic butter chicken, lamb korma, dal makhani, chicken biryani, or vegetable biryani — a delight for veggie lovers.
The spotlight dish is chicken Habibi, a special recipe from the Indian celebrity chef Vineet Bhatia, and is an innovative endeavor.
All the recipes curated by the chef have been intricately passed on to the head chef of the restaurant while making sure the flavors are on point.
If after eating your fill there is some room left in your stomach, be sure to try luscious dessert options like the kulfi, the classic Indian gulab jamun, or the gajar ka halwa — Indian carrot pudding with a hint of cream and dry fruit.
Rasoi does a good job at capturing the very essence of Indian dishes, and the ambiance amps up the setting of the restaurant and establishes a sense of Indian cultural origin.
With a predominantly Indian staff, the waiters are well-versed with the nitty-gritty of different Indian cuisines. The menu is designed to match local tastes, and any foodie can try out the colorful dishes that Rasoi has to offer.
For more information, visit @rasoibyvineetjeddah on Instagram or https://rasoibyvineetjeddah.com/.
Where We Are Going Today: Rasoi
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Where We Are Going Today: Rasoi
- The spotlight dish is chicken Habibi, a special recipe from the Indian celebrity chef Vineet Bhatia, and is an innovative endeavor
Ramadan recipes: Keeping it simple and fresh with a watermelon salad
DUBAI: Orestis Kotefas, global executive chef of Dubai’s GAIA and Sirene by GAIA, shares a watermelon salad recipe.
“This recipe was selected for its simplicity, reflecting GAIA’s approach to letting ingredients speak for themselves,” he said.
Born in Greece, Kotefas grew up among olive groves and farmland in a family deeply connected to food — his father a cheesemaker and his mother a cook. Early exposure to local producers and home cooking instilled a respect for quality ingredients, simplicity and bold flavours that continue to shape his culinary approach today.
Sharing meals is central to Greek culture, where families and communities come together over home-cooked food as part of everyday life. Kotefas seeks to bring that same spirit to GAIA, recreating the warmth and connection for every guest who walks through its doors.
WATERMELON SALAD
Ingredients:
250 grams Watermelon
50 grams Feta cheese
Olive oil
Almond flakes
Whole almonds
Mint
Basil
Salt to taste
Pepper to taste
Almond Preparation:
Almond flakes: roast at 180 degrees Celsius for six minutes.
Whole almonds: halve and roast at 180 degrees Celsius for eight minutes.
Method:
Cut the watermelon into evenly sized cubes and season lightly with olive oil, salt and black pepper.
Arrange a layer of watermelon on the plate, followed by crumbled feta, roasted almonds and mint.
Repeat the layering to build texture and balance.
Finish with fresh basil leaves and a final drizzle of Theo extra virgin olive oil.
Chef’s note:
The almonds are roasted first to add richness and texture. The watermelon is cut into clean cubes and lightly seasoned to enhance its natural sweetness. The salad is then assembled in layers, repeated for balance and depth. Fresh basil and extra virgin olive oil complete the dish, keeping it light, fresh and structured.
