In a Jiffy with Chef Vicky Ratnani


You might have seen him on TV on one of his many gourmet shows, or sampled one of his mouth-watering recipes at the upscale Aurus, on the edge of the Arabian sea at Juhu, Mumbai. A foodie at heart, Ratnani’s recipes bring even the most everyday cooking experience to life; dinner parties take on an epic grandeur and picnic brunches become terrifically fun events. His food is an amalgamation of the experiences and tastes acquired from all over the world. He says, “It is all about creating dreams and feeding the imagination.”



Spaghetti – raw                          125 grams

Garlic – sliced                            3-4 cloves

Olive oil                                       1 tablespoon

Red chilli flakes                         1/2 teaspoon

Fresh red chilli – chopped     1

Parsley – chopped                      1 tablespoon

Salt to taste


  • In a pot of boiling water, cook the spaghetti for about nine minutes
  • Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown
  • Add the red chilli and chilli flakes and set aside. This is our aglio olio sauce
  • Mix the pasta and add the sauce
  • Sprinkle with chopped parsley and serve hot




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