Since leaving the home of his early success, his own restaurant - Rasoi - has won a Michelin star of its own.
When Bhatia first came to London, he was put off by inauthentic ingredients and the blunt-instrument spicing of Indian dishes he found.
Bhatia decided to use the spice sorcery that gives Indian food its zing in a way that allows his customers to appreciate its subtlety. Bhatia also sourced ingredients that he could adapt to his preferred cuisine but improve on what he found at other Indian restaurants.
Every dish bears his personal style - far from fusion, but not fussily purist either. From pungent spice-encrusted scallops with roasted lentil and shallot salsa to lemongrass encrusted foie gras served with sweet green apple chutney.
No wonder Jan Moir at the Telegraph says, ‘There is more generosity and heart in the cooking here than there ever was before’, calling Bhatia ‘a chef who has put his heart and his house on the line to do it his way’.
Bhatia has published a cookbook, New Indian Kitchen, won a second Michelin star at Geneva’s Rasoi by Vineet and opened more acclaimed restaurants around the world.
Bhatia contributed recipes for the second Great British Chefs app our favourite recipe being a rosemary chicken tikka that was served with a chilli pipette and black olive khichdi. Along with his recipes you can also pick up tips from Vineet in his easy to follow video demonstrating how to make a tikka marinade.