Chef, Bobby Geetha, puts Leeds in the spotlight across the pond

After finding success on primetime British TV shows such as Great British Menu and Masterchef The Professionals, it seems as though local Chef, Bobby Geetha, has set his sights on screens further afar.

The founder and Head Chef, of Leeds City Centre restaurant Fleur, has travelled to America to promote his new cookbook “Fine Dining Indian At Home” where he found himself back on the screen, this time on Chicago Daytime TV.

During the feature, Bobby shows viewers how to create his signature Samosa Bomb which was first served at his restaurant in The Light, Fleur.

Fleur restaurant's bestselling Pink Samosa was adapted by Bobby for this feature and created with Charcoal to transform the signature pink colour into a deep black.

Fleurs’ Popular Pink Cheese Samosa which was adapted for this TV appearance into a Black Charcoal version.

Bobby said, “This dish is renowned at Fleur and is definitely a firm favourite on our menu. I knew I wanted to share what we’ve been working on in Leeds but with a little bit of a twist for American audiences. Which is why we adapted the recipe slightly to a Charcoal Samosa Bomb.”

This recipe was so enjoyed by Chicago TV hosts,Tonya Francisco and Amy Rutledge, that Bobby will be adding this variation of his classic Samosa to the menu at Fleur on his return to Leeds.

Bobby has long held ties to the restaurant scene across the pond as he stands as consultant executive chef at Indian Style Gastropub, Bar Goa.

Since introducing his popular Charcoal Samosa Bomb to the menu at Bar Goa, the restaurant has been selling hundreds of the dish each day. Bobby is hopeful to emulate this success at Fleur upon his return to Leeds.

After showcasing what Leeds has to offer at this weeks Chicago Restaurant Week, popular names of Chicago's restaurant scene are keen to do the same in return.

Which is why, this Summer, Fleur will be hosting some of the city's top mixologists who’ll be ready to showcase their skill and add an American twist to the restaurant's current cocktail menu.

Chef Bobby said, “For me, it is always so important that my restaurants keep evolving to stay relevant. This is why we work with restaurants, chefs and other food experts further afield to make sure that we’re always at the top of the game. I think that the influence of other countries and cultures is a necessity to creating great tasting food.”

“I’m just so thrilled that I’ve been able to showcase some of what the Leeds restaurant scene has to offer, across the pond. I only hope that I’ve left nothing but a great impression of what we have to offer in our city and that it might encourage people further afield to take a trip to the incredible place I call home!”