City Style and Living - Winter 2008/2009 - (Page 22)

RESTAURANT | INSPIRATION UST WEEKS BEFORE MY INTERview at Rasoi Kitchen, an Indian-inspired restaurant which opened in July in Marda Loop, reports of food shortages hit the airwaves, and as the day of our meeting approaches, news of an impending economic crisis explodes. It is certainly not the most fortuitous prelude. I arrive at Rasoi expecting panic or, at the very least, trepidation. Instead, my conversation with executive chef Rod Lippold and manager-owner Jash Sandhu, convinces me that my clichéd ideas about food and economics do not operate here. “It’s all about how you look at things. Not that we’re ignoring it and pretending it doesn’t exist. In a time of economic instability people seek out comfort. That’s what Rasoi can do for people, we offer you a chance to escape, just relax and leaving everything in our hands,” states Sandhu. He cites the experience of restaurateur friends whose business boomed after September 11. “That’s what’s going to happen now. Essentially, Rasoi is about that essence of true hospitality,” Sandhu explains. Perhaps it is his business background (Sandhu graduated with a degree in Commerce), his peripatetic upbringing (he has lived in Russia, the United Arab Emirates, and the United States) or his youth that have led to this resilient mind set. Nevertheless, Sandhu is convinced that the restaurant’s location, cuisine, ambiance and staff will withstand any perturbations in the economy. “I hire people who have a passion because passion is contagious. We’re all channeling our passions through this restaurant. ” One of the first people Sandhu consulted in his quest to open a restaurant was famed Capo chef and owner Giuseppe Di Gennaro, who introduced him to Rod Lippold. Initially, Lippold was hesitant. “I said I can’t cook Indian. Guiseppe said ‘no, but you can do Indian inspired.’ Then Jash and I got together and it was like fireworks.” When speaking with the two, it is clear why. Both have an enterprising spirit. Sandhu is fond of underlining the difference between old school restaurateurs, who had stringent ideas about food and service and new school restaurateurs, who are open to criticism and feedback. Lippold enjoys a challenge, and tells his chefs they must push themselves and have fun. Lippold believes that, “at Rasoi, my travel, my previous experience at other restaurants, it all came to- J gather.” Hailing from British Columbia, where he studied at Okanagan University College, Lippold moved to Alberta in 1998. With stints at the University Club, Il Sogno, Mosaic and Capo, which he calls “one of the best experiences I’ve had”, Lippold was versed in Mediterranean cuisine. An asset which has served him well at Rasoi, “we’re Indian inspired so we’re working with the same spices here as at a Mediterranean inspired restaurant.” Lippold’s travels have also been a source of inspiration for the menu which is seasonally and locally driven. “My culinary travels took me to West Bengal and Bihar [in India]. I travelled in the countryside and there are markets with mounds of vegetables. It’s all seasonal, that’s all they have.” Lippold refers to two dishes on the lunch and dinner menu respectively Marinated Grilled Lamb, Zucchini, Eggplant, Mint Chutney Flatbread Sandwich and Masala Lamb Chop, Braised Lamb Shanks Mint Chutney, Yellow Lentils as perfect examples of how one ingredient, lamb, can lend itself to high and low budgets, and how different spices and cooking techniques can impart different flavours. As more restaurants turn to local and seasonal ingredients for their menus, diners have more options for healthy, wholesome food. This does not deter Lippold, “I don’t like comparing us to other restaurants. We’re doing what we’re doing. You can’t compare because you worry yourself sick and lose focus. Put all your energy into what you’re doing.” It is not until the end of my visit, in the intimate setting of Rasoi, with its bright purple wallpaper, oversized mirror and massive copper coffee machine (the latter being the only two items retained from the previous restaurant owned by Mohammed Guelli), that I discover the heart of the restaurant. Sandhu explains that the purple décor is an ode to the restaurant’s mascot, the peacock. “But our focus is not the décor it is the kitchen – the energy flows from there.” It is no wonder that this is true, for when we ask Lippold to name his favourite ingredient, he does not hesitate and answers without guile, pretense or even a hint of imitation. “Love. If you don’t put love into it, then it’s nothing.” If ever there were words of reply to the apprehension I felt before coming here these are them. CSL Rasoi Kitchen, 101-2215 33 Avenue SW, www.rasoikitchen.com T (TOP DOWN) A look into the kitchen in progress seasonal eating at its best; a stick to your ribs flatbread sandwich with house made mint chutney.; » WANT TO SEE MORE PHOTOS FROM SOI? Visit citystyleandliving.com 22 | WINTER 2008/09 | citystyleandliving.com http://www.rasoikitchen.com http://www.citystyleandliving.com http://www.citystyleandliving.com

Table of Contents Feed for the Digital Edition of City Style and Living - Winter 2008/2009

City Style and Living - Winter 2008/2009 Contents Editor's Note Behind the Cover The District Events Wrap It Up To Market To Market Culinary Conversation Need It Want It Kitchen Restaurant Inspiration Dancing the Cocoa Covet Prêt-à-porter Inspired By... Giving Anatomy Of... Casanova Fragrance Profile Focal Pointe Passport 24 Hours In... The Staycation Ombudsperson Horoscopes Final Thought

City Style and Living - Winter 2008/2009

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