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Chef Vikramjit Roy at Tian ITC MAURYA

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The Tree Of Quinoa. Loaded with vegetables and so beautifully arranged. The white daubs are made of parmesan puree. See what you can spot?

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Tribute to American painter Jackson Pollock! "Splash of Life" was Pepper crusted prawns on a bed of beetroot puree. I wiped out each and every blob on that plate!

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Scallops in Miso butter and Pork Belly done Yakitori style… Titled "Surf n Turf"… and that crab design was made from roasted onion puree!

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On a plate… Goa ! the Sea, the Sand, The Palm Trees, all edible and yummy too. Especially the Singapore Style Chili Crabs of soft shells. I brought home the little umbrella… just for good luck!

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Porcini, Carrot flakes, Black Fungus, Snow fungus, Fresh Shitake, White Alba Truffle … bubbled , bubbled into an irresistible Soup!

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Sea Bass with Wagarashi… Japanese mustard… and other inexplicables…

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Chef Vikramjit roy and Me

Zubin Songadwala GM, ITC MAURYA, Delhi