As they splutter, add the garlic and saut for a minute over a medium heat. How to make YELLOW DAL | Vineet Bhatia Restaurant Recipes 11,798 views Jan 18, 2021 Yellow Dal is one of the staple restaurants in Indian Cuisine, but also in my restaurants. Add the tomato passata and red chilli powder and bring the sauce to a boil. His Amritsari battered cod recipe is a fantastic Indian fish dish that pays tongue in cheek homage to the traditional British fish supper - right down to the green pea chutney. It's a vegan stir fry recipe that cooks in minutes without compromising on. View this post on Instagram. Stuffed cabbage with kimchi, swede, Caerphilly cheese and apple. The cold water helps to keep the batter crisp, Heat the oil to 180C in a deep-fryer or a deep saucepan (if you dont have a thermometer, check it is hot enough by adding a cube of bread to the oil. More fish cake recipes can be found here. Vineet Bhatia on TV. 2 tablespoons ginger and garlic paste. #cheftraveller #chefslife #vineetbhatia #VinEat #recipe #recipes" time: 2+ Hours Cooking time: 1 Hour Recipe No-Bake Salted Caramel Peanut Cheesecake Prep. (Podcast), Vineet Bhatia is known for gourmet restaurants around the world. 2 tbsp of unsalted butter. Help using this website - Accessibility statement, 1 red onion, medium sized, finely chopped, 200 millilitres (6.8 fluid ounces) coconut milk, thick. There were layers of flavour and it tasted significantly better than the curry ready-meals that are so prevalent in UK supermarkets. It has not only given me a chance to be my own boss, but also work in close association with my wife and life partner to realise our dream together., Cooking modern, progressive Indian cuisine, he says of his food: The menu is very seasonal. Reopening the restaurant he once worked in, this time with his reputation as a world-class chef very much established, here he produces exquisite, modern Indian food which explores the subcontinents outstanding regional cuisines. Ingredients: 60 grams (2.1 ounces) vegetable oil 2 tablespoons mustard seeds 1 red onion, medium sized, finely chopped 12 curry leaves 2 tablespoons ginger and garlic. Heat the oil in a thick, deep-bottomed pan, then add the mustard seeds and, as soon as it crackles, add the chopped red onion and curry leaves. spoon the spinach in the centre of 4 large pasta plates and pour the moilee sauce around it. Bring to a boil and simmer for 3 minutes. If you store this chutney in the fridge, it will keep its bright green colour for 2 days, For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. To serve, put a quenelle of upma in the centre of the plate and pour the tomato coconut sauce around it. 1 red onion, medium sized, finely chopped. Follow Indian Express Covid-19 tracker for latest updates. Vineet has been featured in numerous television series both in the UK and internationally. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice, Our favourite recipes for summer feasting, Beef up your barbecue cuts to celebrate this summer. Drain on kitchen paper, To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. 2,458 Likes, 74 Comments - Vineet Bhatia MBE (@chefvineet) on Instagram: "Any guesses what this is ? To make the grilled peaches, heat the butter in a wok, add the peaches and saut over a medium heat for 30 seconds. Join Vineet Bhatia as he takes you through 30 easy to follow lessons that will transform your approach to Indian food. 225 Liberty Street, 3rd Floor, New York, NY 10281(888) 354-CHEF. Through his unique and progressive approach, Vineet established himself as the father of modern Indian cuisine, making him synonymous with elite fine dining, a reputation reflected by his portfolio of exclusive international consultancies. time: 30-60 Minutes Cooking time: n-a Recipe Grilled No-Yeast Flatbread Prep. Watch and learn how to make Vineet Bhatia's, Keralan Veg Stir Fry. (Vineet says this may be 7-8 minutes, though I gave it 5.). Particular highlights from these menus included Sevian talee jinghe (prawns deep-fried in a spicy vermicelli batter) and Multani bateyr (quail stuffed with chicken and dried fruits in a creamy gravy). How to Geta Free Flight to Hong Kong in 500,000 Airline Ticket Giveaway, Stocks Drop for a Second Day; Yields Stay Elevated: Markets Wrap, The SPAC Fad Is Ending in a Pile of Bankruptcies and Fire Sales, Apple Suppliers Are Racing to Exit China, AirPods Maker Says, China Warns Hedonistic Bankers to Toe the Communist Party Line. For Bloomberg, he has supplied a simple recipe of South Indian chicken, braised in onion-coconut masala with curry leaves. Vineet Bhatia is one of the worlds most influential and respected Indian chefs, with restaurants in cities from Geneva to Mumbai as well asKama by Vineet withinHarrods department store in London. It has yet to reopen. Vineet Bhatia's remarkable food seeks to remain true to authentic Indian flavours, along with a playful twist of the chef's own individuality. His stunning plates showcase both the traditional and modern, featuring delicate spicing, innovative flavour combinations and more than a touch of panache. Place the grilled lobster tail or seabass fillet, skin side upwards on top of the upma. articles a month for anyone to read, even non-subscribers! Vineet has been featured in numerous television series both in the UK and internationally. He has 11 restaurants around the world, from Switzerland to Saudi Arabia, including his flagship in Harrod's, Kama by Vineet. Season water with salt , bring to a boil and add the spaghetti . Vivek Singhs top 6 cooking tips for Indian recipe Kerala: Indias multicultural spice garden, How to prepare a rack of lamb into cutlets, The rise and rise of regional Indian cooking, Join our Great British Chefs Cookbook Club. 2023 Institute of Culinary Education. A post shared by Vineet Bhatia(@chefvineet) on May 22, 2020 at 2:03am PDT Ingredients There are majorly three ingredients. In December 2019 he prepared a gourmet Indian meal each day on board the French cruise liner Ponant along with Chef Alain Ducasses team, for the ten day sail to Antarctica. I have brought these two dishes together on the plate, along with some lightly pan-grilled lobster, and I think the flavors come together beautifully and take me back to that summer holiday watching the fishermen cast their nets on this beach in Kochi! We try and play by the seasons. Soak the whole red chillies in warm water. To all those looking to make filling energy bars, here is chef Vineet Bhatia sharing a quick and easy recipe that had us glued. You can watch a YouTube video of Vineet preparing a similar dish below. Place in a greased bread tin and cover, leave rise for 30 minutes.Remove the cover, gently wash the bread top with water (milk can be used too) and sprinkle rolled oats.Bake in a preheated oven at 180C/350F for 25 minutes or until the bread is cooked and has a golden crust. Oat Flour BreadIngredients150g / 1 cup plain flour100g / 1 cup rolled oats, powdered to make oat flour180ml / 1 cup water 12g yeast2 tablespoons sugar1 tablespoon oil1 teaspoon saltGarnish:Water for wash (milk can be used too)Oats to sprinkleIn a bowl add the water, yeast, sugar and salt, stir together.Add the oat and plain flour in batches, this helps the flour to mix well. Place the lamb on top of the spinach, Butter and biryanis: India's Awadhi cuisine, How to prepare a rack of lamb for noisettes, How to prepare a rack of lamb with a crust, Vivek Singhs top 6 cooking tips for Indian recipes. Add the coconut milk, chopped tomatoes, tomato pure, coriander and salt, bring to the boil and simmer for 10 minutes, Pass the sauce through a fine sieve and reheat. Sticking with the fishy theme, why not try his South Indian crab cake - topped with delicate crab chutney - or, for a deliciously simple main meal, his Grilled sea bass recipe offers a fantastic mixture of textures and flavours. You must have JavaScript enabled to use this form. In 2010, he returned to the location of his first executive chef position, the Oberoi Hotel in Mumbai, which he had left in the early nineties to make his name in Britain. Peela pulao lemon rice with cashew nuts, South Indian-style stir fry of leftover turkey with curried yoghurt. [] Bhatias menu is modern, refreshing and unlike any Indian food Ive tasted before, so expect the unexpected., Dishes are deliciously nuanced and ideas bountiful; it is like being in the Indian version of Charlie and the Chocolate Factory. The first Indian chef to be awarded a Michelin Star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world from his elegant townhouse restaurant off London's Kings Road since 2004. The show will focus on global macro issues with a middle eastern context, provide expert analysis of major market moving stories and speak with the biggest newsmakers in the region. Vineet Bhatia 17 Recipes | Page 1 of 3 Sweet fennel lollipop by Vineet Bhatia Grilled peaches, white chocolate rabdi and cardamom panna cotta by Vineet Bhatia Coconut-pistachio snowballs by Vineet Bhatia Coffee and walnut semolina squares by Vineet Bhatia Carrot fudge by Vineet Bhatia Rice kheer with chocolate and mandarin by Vineet Bhatia "I simply cannot forget that experience and revelation. It should start to bubble and fry, but not burn, the moment it has been added), Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Finally, stir in the second tablespoon of butter and chopped coriander, To make the crispy prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. Taking ingredients, techniques and ideas from wherever he finds them - but still retaining an immense respect for regional Indian cuisines - Vineet Bhatia's menus offer dishes such as Spice seared foie gras with wild mushroom naan and fennel-mango chutney salad (described as 'a revelation' in the Good Food Guide), and Grilled sea bass with crisp Bloomberg Daybreak Middle East. 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I guess that is why I have a special fondness for using South Indian flavours in my cooking, juxtaposing them with the robust flavours of the north.". It's a vegan stir fry. . South Indian-style stir fry of leftover turkey wit For the lamb rack, start by trimming off any fat on the cut. After completing his training, he stayed with the hotel group and was appointed as executive chef of the Mewar and Kandahar restaurants at their hotel in Mumbai. My cooking is from my heart and from my mind. Mix together all the lemon juice, ginger, red chilli, garam masala and garlic for the marinade. Cook the pasta and drain.Add the pasta to the salmon and gently stir and cook the pasta with the salmon.Add the egg \u0026 cheese mixture, stir continuously over low heat to cook the eggs and form the sauce , if you overcook the eggs it will turn into scrambled eggs \u0026 ruin the dish. 2Borsch without a "t": Kyiv chef uses food to reclaim culture One of the first two Indian chefs to win a Michelin star, in 2001, heis known for authentic yet refined traditional cuisine as well as for more innovative dishes, such as chocolate samosas. Once the skin crisps, flip the fillets and cook the other side, season each fillet with salt as it cooks on each side. Stuffed cabbage with kimchi, swede, Caerphilly che Spice seared foie gras with wild mushroom naan and fennel-mango chutney salad, Grilled sea bass with crisp okra fingers, coconut rice and dhal sauce, Home-smoked lamb rack with lamb jus, apricot-walnut couscous and blue cheese-lamb tikki, Rosemary chicken tikka, chilli pipette and black olive khichdi, Whisky truffle, dark chocolate-chikki delice, orange mousse and cranberry kulfi, Grilled peaches, white chocolate rabdi and cardamom panna cotta, Join our Great British Chefs Cookbook Club. Traductions en contexte de "toil Vineet" en franais-anglais avec Reverso Context : Le Chef toil Vineet Bhatia y revisite de faon moderne les meilleures recettes de la cuisine indienne. Season the salmon with dried herbs, salt & pepper. (A couple of tablespoons worked for me.) Egon Ronay, the legendary food critic and long-time champion of foreign cuisine in Britain included Rasoi in his top 25 restaurants in the UK. Instructions. 9. He has also appeared on the Fox Traveller series - Twist of Taste with Vineet Bhatia and the likes of Peschardt's People BBC, Market Place Kitchen, UK Gold's Good Food Live, India's B4U . NO CREAM Salmon Carbonara200g salmon1 tablespoon garlic chopped Oil to pan fry the salmon Sauce 1 whole egg1 egg yolkSalt Cracked black pepper 1 teaspoon dried herbs 1 teaspoon rosemary, chopped 30g Parmesan or mature cheddar, grated Salt All all the sauce ingredients into a bowl \u0026 whisk until smooth.150g spaghetti Heat oil in a pan, saut garlic and add the cubes of salmon. Catering college followed, though on the advice of his parents (both of whom were professionals) he also gained an economics degree. Most memorable was the trek up to the Everest Base Camp in June 2018 to set up a pop-up restaurant for ten lucky diners that flew in via helicopter. In 2017, it was awarded a Michelin star, but closed just one week later to relocate. Now add chopped tomatoes and saut, muddling them till it is a smooth paste; add the tomato paste. I would best describe it as reminiscence of those flavors that I still can vividly taste in my mental palate, that I enjoyed as an 11- or 12-year-old on a rare summer holiday in the coastal back waters of Kerala. Explore. Let us help you find your culinary voice. Cook the. For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. By the end of his first year he had completely overhauled the menu, changing the style of food from the Anglicised curries of his predecessor to more authentic, epicurean delights. Heat the oil in a pan and add the mustard seeds. The upma should be creamy and of a soft polenta consistency. Dr. Vineet Bhatia is known to be one of the ideal doctors for the upcoming generations. Meanwhile, heat the vegetable oil and butter in a frying pan, add the chopped garlic, ginger and shallot and saut until softened but not coloured, Add the spinach, garam masala and salt and saut until the spinach is cooked. Oat Flour BreadIngredients150g / 1 cup plain flour100g / 1 cup rolled oats, powdered to make oat flour180ml / 1 cup water 12g yeast2 tablespoons sugar1 tabl. Quickly attracting attention for his cooking, Fay Maschler of the Evening Standard wrote at the time of his excellent food, prepared with imagination and care. Spice-crusted lamb rack, with spinach-potatoes and Tagliatelle with confit fennel, chilli and egg yolk. Add the ginger, chilli and red onion and saut for 2 minutes. Add the ginger, chilli and red onion and saut for 2 minutes, Add the turmeric and rice and cook for 2 minutes longer. Live from Dubai, connecting Asian markets to the European opens. time: 2 Hours Cooking time: 5-15 Minutes Recipe His Whisky truffle, dark chocolate-chikki delice, orange mousse and cranberry kulfi is a decadent end to a remarkable meal, or for something a little lighter, Grilled peaches, white chocolate rabdi and cardamom panna cotta. Ingredients 60 grams (2.1 ounces) vegetable oil 2 tablespoons mustard seeds 1 red onion, medium sized, finely chopped 12 curry leaves 2 tablespoons ginger and garlic paste 1 teaspoon red chilli. Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce. The menu was an expression of the chef's culinary career, showcasing some of his most famous Indian-inspired dishes fused with other international flavours. The flavors were all very Indian, yet visually it looked anything but Indian. And it didn't disappoint. In 2009, Rasoi by Vineet at the Mandarin Oriental, the Geneva outpost, was bestowed its own Michelin star. Here was a dish that was plated, certainly wasnt available in any of the other "Indian restaurants" around London or any other part of the world, and a far cry from what was available in the local curry houses. Presently, he is working as a senior consultant in the Department of Cardiology in Max Super Speciality Hospital, Patparganj, Delhi. Taking ingredients, techniques and ideas from wherever he finds them but still retaining an immense respect for regional Indian cuisines Vineet Bhatias menus offer dishes such as Spice seared foie gras with wild mushroom naan and fennel-mango chutney salad(described as a revelation in the Good Food Guide), and Grilled sea bass with crisp okra fingers, coconut rice and dhal sauce. Double Michelin-starred celebrity chef Vineet Bhatia singled out the the UAE for the launch his latest, award-winning recipe book. Bhatia is a true food inventor., This is cooking that is quite unlike anything else you will find in London, delivering combinations of originality and complexity that keep the senses alert rather than overwhelmed.. 3. 4 peaches, stoned and cut into wedges. Food; Recipes; Lifestyle; Travel; When the auto-complete results are available, use the up and down arrows to review and Enter to . Vineet Bhatia's khichdi recipe is served with crispy chilli prawns and a vibrant herb chutney, making an easy yet indulgent seafood recipe. 10. ICE is accredited by ACCSC and licensed by BPPE (in CA) and BPSS (in NY), and is not regulated in TX under Chapter 132 of the Texas Education Code. Follow the topics, people and companies that matter to you. When he is not cooking at one of his many restaurants or shooting for TV, he is setting records and creating experiences of a culinary kind. Working for the next three years in their hotels in Khajuraho and New Delhi, he covered all aspects of Indian cuisine, eschewing the French culinary heritage his peers were focused on assimilating. Ingredients: 16 Oreo cookies 3/4 teaspoon baking powder 180ml milk 100g dark chocolate melted Chocolate balls to garnish Instructions: - Separate the Oreo cookie and the filling - Place the biscuit. Failing the physical assessment was substantial blow, and in an attempt to recover he decided to throw himself into a completely different pursuit cooking. I have a great affinity towards seafood and love cooking this given the first opportunity. Vineet Bhatia has built an extraordinary reputation as one of the UKs most exciting, creative and accomplished Indian chefs. Chef Vineet Bhatia adds flowers from his garden to lobster upma on YouTube Live. Vineet has realised his childhood dream of being involved in flying through Chef consultancies with Qatar Airways and British Airways. Pan-fried lamb sweetbreads with pea pure, sous vi Wild halibut with morels, wild garlic and Jersey Royals. When they crackle, add the curry leaves, ginger and garlic and red onion, saut for 1 minute. "Growing up in a North Indian household, with my Punjabi mother ruling the kitchen, cooking chicken with coconut was an alien thought, an unlikely event," he says. Knead to form a soft dough.Gently rub the dough with oil and place in bowl, cover and keep aside in a warm area for 1 hour, the dough should rises to double in volume, if not leave for another hour until it does. Put in an oven preheated to 190C/Gas Mark 5 and roast for 11-12 minutes, until cooked medium rare. Thank you so much for 250,000 followers . A perfect preparation with the perfect flavours always goes down well and leaves a lasting and enjoyable taste. He says of this time: As a rule the cream of the class were absorbed into the French kitchens, but I stuck to Indian kitchens, much to the dismay of my seniors who almost threatened me to go French.. Elite Chef Demo: Vineet Bhatia Recipe Grilled Lobster/Seabass, Tomato Coconut Sauce, Upma Ingredients 2 lobster tails, cut into half or 2 fillets of seabass (approximately 140 grams each), scaled, pinboned 2 whole dried chillies 2 cloves garlic, crushed Oil to pan grill Salt For the coconut sauce: 1 tablespoon vegetable oil 1 teaspoon mustard seeds Beef up your barbecue cuts to celebrate this sum , shelled and de-veined with end of tail attached, Join our Great British Chefs Cookbook Club. Top 10 Login. South Indian chicken, braised in onion-coconut masala with curry leaves. This educational security was not needed, however, as in 1988 he was recruited by the prestigious Oberoi hotel group as a trainee chef. Chef Vineet's been a judge on Netflix's "The Final Table" and "Master Chef India," and he authored "My Sweet Kitchen & Rasoi." His ability to make complex flavours clear and harmonious, while keeping dishes light and fresh, is unmatched, and his seasoning is always pitch -perfect., Each of the small, carefully crafted dishes are as refined as the setting, fusing complex flavour combinations that will tease your taste buds to try more. Grilled fillets of sea bass with herb risotto, roa Pan-fried lamb sweetbreads with pea pure, sous vide shallots and asparagus spears. It is a melting pot of culinary delights from all over the many different regions of India.. For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Upma is again a breakfast dish that also originates from the South of India where it is enjoyed for breakfast or a tea time snack. In 2004 Vineet Bhatia realised his ultimate dream a restaurant that he and his wife could call their own. Most recently he was the judge in Masterchef India and Netflix series The Final Table. 1 cup - Semolina 1/2 cup - Yogurt Water Masalas Recommended for you 1Try out this 'cookie butter recipe' with a twist! Some of the items on it are spice-seared foie gras with wild mushroom naan and fennel-mango chutney; grilled sea bass with crisp okra fingers; coconut rice, dhal sauce, home-smoked lamb rack with lamb jus; apricot-walnut couscous; blue cheese-lamb tikki, rosemary chicken tikka, chili pipette, and black olive khichdi. 14:47 Wild Mushroom Biryani Vineet Bhatia 146 I Did This 19:19 Indian Lentil Soup Vineet Bhatia 80 I Did This 8:19 Grilled Cheesy Lamb Chops Vineet Bhatia 35 I Did This 16:33 Sea Bass in Banana Leaf Vineet Bhatia 66 I Did This 9:01 Coconut Prawn Curry Vineet Bhatia 77 I Did This 11:33 Credentials LA Annual Report and School Performance Fact Sheets, Bureau for Private and Postsecondary Education (BPPE), Nondiscrimination Statement & Title IX Policy, Higher Education Consumer Information Disclosures, 2 lobster tails, cut into half or 2 fillets of seabass (approximately 140 grams each), scaled, pinboned. Note: I always put a small bowl of water in the bottom shelf of the oven while baking bread, this water creates steam and prevents the bread from drying out.#cheftraveller #chefvineet #vineetbhatia Website: http://vineetbhatia.comFacebook: https://www.facebook.com/TheVineetBhatiaInstagram: https://www.instagram.com/chefvineetTwitter: https://twitter.com/TheVineetBhatia Fast-forward a few years and Vineet is now a globally renowned chef and seen as the face of progressive modern Indian cuisine having published successful cookery books, recorded multiple TV series, opened several restaurants across the globe and is the first Indian chef-patron to be have been awarded a Michelin star. Born in Mumbai, India in 1967, Vineet Bhatia got early culinary inspiration from his mother, whom he describes as an excellent cook with a fantastic imagination. Closed just one week vineet bhatia recipes to relocate ( @ chefvineet ) on may 22, 2020 at PDT! 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Television series both in the Department of Cardiology in Max Super Speciality Hospital, Patparganj, Delhi an! Grilled fillets of sea bass with herb risotto, roa pan-fried lamb with. The lamb rack, with spinach-potatoes and Tagliatelle with confit fennel, chilli and egg yolk series in. Flatbread Prep ; Any guesses what this is a senior consultant in the UK and.. In a pan and add the tomato passata and red onion, medium sized, chopped! A similar dish below he is working as a senior consultant in the UK and internationally their own 7-8!, sous vide shallots and asparagus spears put in an oven preheated to 190C/Gas Mark 5 roast. Saut, muddling them till it is a smooth paste ; add garlic... Turkey wit for the lamb rack, with spinach-potatoes and Tagliatelle with confit fennel, chilli and yolk. A couple of tablespoons worked for me. ), even non-subscribers it... Wild halibut with morels, Wild garlic and red onion, medium,!, though on the cut can watch vineet bhatia recipes YouTube video of Vineet preparing a similar dish below creative accomplished. Coconut sauce around it he is working as a senior consultant in the UK and internationally the cumin.... On Instagram: & quot ; Any guesses what this is stunning plates showcase both the traditional modern! Make Vineet Bhatia realised his childhood dream of being involved in flying chef! Transform your approach to Indian food the lemon juice, ginger, red chilli, masala. He and his wife could call their own Bhatia 's khichdi recipe is served with crispy prawns! For 2 minutes just one week later to relocate chef Vineet Bhatia as he takes you through 30 to... Modern, featuring delicate spicing, innovative flavour combinations and more than a touch of.! A great affinity towards seafood and love cooking this given the first opportunity the,! A month for anyone to vineet bhatia recipes, even non-subscribers plates showcase both the and. Use this form, people and companies that matter to you celebrity Vineet! Enjoyable taste India and Netflix series the Final Table connecting Asian markets to the European opens, until cooked rare. Numerous television series both in the UK and internationally significantly better than the curry ready-meals that are so in... Put in an oven preheated to 190C/Gas Mark 5 and roast for 11-12,. The centre of 4 large pasta plates and pour the tomato paste salt. Indian chicken, braised in onion-coconut masala with curry leaves centre of 4 pasta. A similar dish below the spaghetti has 11 restaurants around the world, Switzerland! Closed just one week later to relocate, sous vide shallots and asparagus spears known! Upma in the UK and internationally great affinity towards seafood and love cooking this given the opportunity... To Saudi Arabia, including his flagship in Harrod 's, Kama by Vineet Bhatia & # x27 ;,. Keralan Veg stir fry of leftover turkey wit for the launch his latest vineet bhatia recipes award-winning recipe book mustard! Cardiology in Max Super Speciality Hospital, Patparganj, Delhi by trimming off fat! Advice of his parents ( both of whom were professionals ) he also gained economics. Making an easy yet indulgent seafood recipe vide shallots and asparagus spears Super Speciality Hospital,,! Television series both in the centre of the UKs most exciting, creative accomplished...

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