Mixing Indian and Latino cuisines for an American audience struck as intellectually provocative - This is how the owner of the Vermilion restaurant, Rohini Dey described her venture to Financial Times of 12 July 2009.
The provocation in the restaurant starts with
Tamarind Margarita
Clove Tamarind Sour
Garam Masala Bloody Mary
Mojito
caipirinha
corona cerveza
In the wine section there are the famous Malbec and Torrentes from Argentina as well as Chilean wines along with Indian wines.
The Latino entrants in the menu include
caldeirada de peixe from Brasil
chimichurri new york stripred mexican arbol - kashmiri mirch chimichurri
duck vindaloo arepa
peruvian black ceviche
Rohini is an economist and had worked in World Bank and Mckinsey before entering the restaurant business. She first started a Vermilion in Chicago and following its sucess opened the second one in NewYork. Both the restaurants have now become fashionable. Rohini has roped in some Indian celebrites such as Rajat Gupta, Salman Rushdie and Sabeer Bhatia as investors in this venture.
Rohini says Indian and Latino cuisines use common ingredients such as beans, coriander, plantain and guava. Samosa and Latin American Empanada are similiar. Of course, there had been some historic exchanges between the two regions. Chillies went from Mexico to India while mangoes were brought to Latin America from India by the Portuguese.
http://www.thevermilionrestaurant.com/
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