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BY RAJNIANAND LUTHRA

Scallop bhel, anyone?

How abouca tandoori spiced mna tatak.i? Or a hulianna risotto if you're vegetarian? And for dessert, would you like a chai brulee or a mango panna cotta?

This fantas y menu that combines Indiarr with non-Indian, sounds like a ,vork of imagination. Sort of like die cuisine in Harry Potter's world - yo u !mow, butter beer, pumpkin ju.ice, con- tongue toffee, acid pops and cauldron cakes.

r ew- age chef Rishi Desa.i's work could well be called a work of .imaginatio~ and it does involve a b it of magic along with cooking skill!

Of course you'll find that name familiar, especially if you're a Masterchef tragic. Participating in tbe 2013 series, he endeared himself to viewers, as well as the cast, n ot only wich hi s food, but also bis good looks, his sense of humour, and some may say, his philosophical attitude to it all.

\Xlhen he left the show, d1ere was talk of a cookbook. Rish.i's 1'1odem Indian is now our, and is che most unusual Indian cookbook you'll ever find, with its fascinating fusion elements

Vegetab le sliders with okra chips. Coconut m ilk poached salmon. Kul fi with apple crumble. As yo u leaf through the book, Rish.i's recipes make you wonder, why did J not th ink of d1at?

Tal king ro Indian Link, Rish.i clarifies mat his food is "not fusion".

"lc's essentially lndian," he states emphatically. " There are n o new Aavours ft's just di at che techni ques are different, and modern".

And so Rish.i presems t"baal in lettuce cups, and ' nachofies' pappadums by serving them w ith a d ip How's that for simple innovation?

"I'm a true patriot," Rishi laughs. "Indian food is so ve rsatile, you don't need to