Rataru, Indian purple sweet potato
8 ball squash
Purple pac choi
December is upon us which means two weeks from today Rancho Patel Pizzeria pops at Harry’s in the Design District. Chef de cuisine Niven Patel of Michael’s Genuine is pulling out all the stops for his dinner including featuring his backyard harvest for this menu, which we’re sharing first now here. One look at @chefniven’s Instagram feed, and it’s clearer than a misty Homestead farm morning that the freshest, and likely first locally-sourced Indian meal you’ve probably ever had is in store.
“It’s going to be awesome. I am so pumped!” says Niven. “When we cook at home we don’t really think of it this way, but a fresh approach to Indian food is kind of a game changer. It’s perfect timing. I’ll have a lot of stuff that will be ready for the dinner! We’ll be picking chard, purple pac choi, carrots, turmeric, ginger and eight ball squash, to name a few!”
Book your ticket to Rancho Patel Pizzeria now here before we sell out! Tuesday, December 15 at 7:00 p.m. Niven’s evening unfolds with welcome cocktail, passed snacks, four courses including dessert, and some Eric Larkee beverage selections to mix and match or stick with all night. Tax and gratuity, and that special brand of Niven hospitality are included for $110, with a jar of homemade ghee to take home. What holiday treat!
Responsible for the kitchen at Michael’s flagship restaurant, Michael’s Genuine Food & Drink going on 3 years, Niven is a genuine chef at heart. His approach to Rancho Patel Pizzeria is to share his uniquely fresh take on authentic Indian cuisine from his home in Homestead and family traditions.
No buns necessary when there’s only a 2 minute line for Knaus Berry Farm produce!
Niven checked in at Teena’s Pride/Borek Farms, where things are looking good for season!
Samosa-making at home with wife Shivani!
Ginger root spices up chai tea, the best wake up call.
Morning snack, Crispy patra, ( elephant ears) rubbed with a chickpea flour paste that has lemon, spices and jaggery. So good he says!
Petite basil for stracciatella at Genuine.
Paratha factory a la Shivani Patel.
Niven on the backyard farm harvesting carrots last season.
Finally, a delicious Indian dinner is coming to Harry’s Pizzeria. We are excited to announce that chef de cuisine Niven Patel of Michael’s Genuine Food & Drink is taking over Michael’s neighborhood American pizzeria in the Design District on Tuesday, December 15 at 7pm for Rancho Patel Pizzeria. TICKETS ARE NOW LIVE HERE!
Niven manning his post at Michael’s Genuine.
Responsible for the kitchen at Michael’s flagship restaurant going on 3 years, Niven is a genuine chef at heart. His approach to Rancho Patel Pizzeria is to share his uniquely fresh take on authentic Indian cuisine from his home in Homestead and family traditions. The menu will be released closer to the event. Trust that each dish will pack that special pop with exotic spices and preparations! A tour through his Instagram only scratches the surface, but will certainly whet your palate, like this homemade roti factory with wife Shivani that happened last night. As the chef says… it never gets old.
Welcome cocktail, passed snacks, four courses including dessert, beverage pairings and tax and gratuity, and that special brand of Niven hospitality are included for $110. What a pre-holiday treat!!!
A pursuit for knowledge was the stimulus and continues to be the driving force behind Chef Niven’s career. Patel’s first glimpse into the restaurant world was during culinary school, and he was hooked. “I was cooking and working in restaurants the whole time during college”. But his passion for cooking came much earlier on, he says, “I have been cooking all my life. I used to make my menus as a child and let my family order, and then I went into the kitchen to cook whatever they wanted.”
From Miami to Cayman and back again, now deepening his connection with the land and its bounty at Rancho Patel and in Homestead at large foraging its small farms, it’s time to celebrate what we crave most about Niven’s kitchen. His passion and curiosity is infectious, with the whole restaurant lighting up when his own harvest turns up on the menu. For young cooks dreaming of one day becoming a chef, Patel offers some words of wisdom, cultivated over his many years of due diligence, “Be inquisitive. Every time there is something you don’t know, research it, look it up”. Clearly the success of the highly disciplined Niven proves that the chef is guided by his own advice.