Chef-preneur Vanshika Bhatia has always been one step ahead of the culinary curve. She has a fantastic understanding of French gastronomy and patisserie, thanks to her experience in some of the most renowned haute cuisine hotspots in the world. At her new bistro in Defense Colony, she takes her comfort food to a new level. Bhatia has meticulously curated The Petite Pie Shop’s menu, combining fresh, locally grown produce with French cooking techniques. She tells us about her journey as a chef, the inspiration behind her menu, and more.
What is the signature dish on your menu?
Sometimes classics are classics for a reason. The signature chicken pot pie is widely known, and for good reason. Chicken cooked with a delicious garlicky tomato base and topped with a sheet of puff pastry makes dipping your spoon into this dish a joyful experience.
Three dishes that you recommend on your menu?
We explored many different ingredients that are available locally and seasonally. The wild mushroom pie is served with a mixture of three to four different kinds of locally grown (wild) mushrooms and cooked in a cream sauce. The berry crumble pie and the salted caramel pie are highly recommended on the sweet side.
What was your culinary inspiration?
Cooking is my passion, and during the covid-19 pandemic I realized that people are looking for comfort more than good food. I’ve been baking for years, and because of my love for bread and pies, I decided to share that love with my customers even before becoming a chef.
Considering your menu is mostly French and English, do you think it matches the stereotypical taste buds of India??
The idea behind a predominantly French and English menu is to allow customers to explore and try something new. We stay true to flavor and invite guests to try their luck with something unexpected.
And with the rise of the tourism industry, many of our customers are already familiar with the dishes and ingredients from their travels.
Have travels been a source of inspiration for your cooking?
Absolutely. Much of the exposure to new recipes, new dishes, new ingredients, and new styles of cooking comes from travel. Meeting locals, listening to their stories, eating the food they put on their table, all of this is a source of ideas and creativity. Travel is essential and I highly recommend it.
This apple pie recipe from chef Vanshika Bhatia will satisfy your craving for something sweet during the cold season.
Traditional apple pie
Red apple -1
Green apple -1
Sugar – 2 tablespoons
Cinnamon powder – 1 pinch
Nutmeg – 1 pinch
Butter – 1 tbsp
Preheat the oven to 170 degrees Celsius.
Peel and cut the apples into medium-sized cubes. Mix with sugar, cinnamon powder and nutmeg.
Add the butter at room temperature and mix.
Pour the mixture into a pre-baked pie crust and spread it evenly.
Spread the puff pastry on a flat surface. Cut out the size needed to cover the pie. Make the design according to your requirements. Place the pie shell on top and pinch the edges to seal.
Bake for 50 to 60 minutes, until the top is golden brown.
Serve hot with custard.
Little pie shop
Shop Number 39, Defense Colony.New Delhi.