Indian Harvest: Classic and Contemporary Vegetarian Dishes - Hardcover

Khanna, Vikas

Hardcover

ISBN 10: 163286200X ISBN 13: 9781632862006

Publisher: Bloomsbury USA, 2016

Synopsis

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.

About this title

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))

Book Description:

A vibrant vegetarian cookbook from New York's hottest Indian chef.

About this edition

• Publisher: Bloomsbury USA
• Publication date: 2016
• ISBN 10: 163286200X
• ISBN 13: 9781632862006
• Binding: Hardcover
• Edition number: 1
• Number of pages: 416