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One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances.
Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks. Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Vikas Khanna's love of food and culture, his enthusiasm and warm hospitality shines on every page. Bursting with 125 recipes and more than 200 color photographs from Michael Swamy and Khanna himself, Indian Harvest opens a new world of inspiration to vegetarians and omnivores alike.
- Sales Rank: #790743 in Books
- Published on: 2015-10-13
- Released on: 2015-10-13
- Original language: English
- Number of items: 1
- Dimensions: 9.98" h x 1.32" w x 7.74" l, 1.00 pounds
- Binding: Hardcover
- 416 pages
Review
"Vikas Khanna is one such chef whose distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots." ―Deepak Chopra
"Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. Indian Harvest: Classic and Contemporary Vegetarian Dishes celebrates vegetarianism, fusion cooking, and eastern philosophy and spiritualism . . . The photos evoke a slowly disappearing India . . . Indian Harvest comes at the right time, when cooks are seeking new flavors and the world is becoming smaller." ―Boston Globe
"A stunning cookbook that offers an inspiring combination of traditional recipes and modern adaptations . . . Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Khanna's love of food and culture as well as his enthusiasm and warm hospitality shines on every page, and his book opens a new world of inspiration to vegetarians and omnivores alike." ―Examiner.com
"There’s no better place in town for classical Indian cooking." ―Adam Platt, NEW YORK MAGAZINE on Junoon (Named one of Ten Best New Restaurants of 2011, and one of The Platt 101: NYC's Best Restaurants)
"[A competitor] for a place in the upper castes of the city’s Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well." ―Sam Sifton, THE NEW YORK TIMES on Junoon (awarded two stars)
About the Author
Vikas Khanna was born and raised in Amritsar, India, and studied at the Culinary Institute of America and Le Cordon Bleu. He is the host of MasterChef India and has been a guest chef on The Martha Stewart Show, a consultant chef on Kitchen Nightmares, and a judge on Throwdown! with Bobby Flay and Hell's Kitchen. He was a 2014 finalist for the James Beard Book Award for his book Return to the Rivers, and his Flatiron restaurant, Junoon, has been awarded a Michelin star. Khanna lives in New York.
Most helpful customer reviews
2 of 2 people found the following review helpful.
A Good buy for sure
By Amazon Customer
A Good buy for sure .. Met the author - chef Khanna last week at a cooking event and was impressed by the talk he gave us. My husband and I love indian food but there are no good places for it near us.
Chef's demo made the whole process so much more simple. For the first time wasn't afraid to try some spices which were easily available at the Indian market
Got off to a rocky start. I burnt the cumin ( oops).. Threw that and restarted fresh, it was better second time round and then followed the steps . (Must say recipes are easy to follow )
There are some real nice combinations - crispy spinach raita with pomegranate and wheat berry pilaf with edamame
Was great with chilli- garlic roasted cabbage- deelicios !!
0 of 0 people found the following review helpful.
Highly recommended to any lover of Indian cuisine
By anonymous
I first hesitated to buy this book, feeling intimidated by its highly acclaimed author and the possible complexity of the recipes . So I was very happily surprised. The recipes are exceptional, sophisticated, yet simple to follow and beautifully illustrated. Each recipe has its own full page quality color photo. This is an excellent book, well laid out, with quality printing and binding. Highly recommended to any lover of Indian cuisine. I will refer to this book for years to come.
2 of 3 people found the following review helpful.
One of the best Indian cookbooks out there
By David Willy
I love this book!..bright colorful photos and easy recipes
I tried cooking Lotus Root Silky Kofta, - My wife and I loved it
Am happy with the simple easy approach the recipes use to describe the method.
Indian food can be intimidating with the long list of spices and what not - and this book overcomes that hurdle well.
Definitely a good indian vegetarian cookbook to have handy
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