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Barkat
"This chef has a Michelin star and a mission: feeding millions in India's lockdown." --New York Times 'Barkat' means abundance. An abundance of blessings and auspiciousness. Where there is no dearth and there is no scarcity, that's Barkat. It's a much bigger word than can be translated in English. This is the story of one of the most beloved chefs from India, Vikas Khanna. From the small town of Amritsar, he grew to be an international chef and fulfilled his dream of getting a Michelin Star. He narrates how his grandmother infused in him the values of sharing food, while the langars of the Golden Temple showed him that community kitchens are perhaps the only way to ensure no one goes hungry. From these values developed around food, he got the goal and the grit to build one of the world's largest food drives called 'Feed India' during the COVID-19 lockdown. This deeply personal and heart-touching narrative is a testimony of one man's vision to showcase Indian culture and the intrinsic value of sharing food to the world.
The Last Color
It's Holi, 2012, the Hindu festival of spring, and back in Varanasi after twenty years, a young advocate is celebrating a nation-wide Supreme Court order against an age-old tradition of social injustice meted out to the destitute widows of India – to whom even the simple joys of color were denied. It was in this city that, twenty years ago, Choti, a sassy, tight-rope walker befriends an old widow, Noor. As a member of the ashram, she lives a life of complete abstinence, but her young friend's innocent exuberance and joy of life fills her with renewed hope. The two form an unlikely bond, with Noor looking out for Choti, inspiring her to 'fly high' by seeking an education and fighting for he...
My Great Indian Cookbook
‘I always believe that every grain and every dish has a memory of comfort, families and celebrations.’ CHEF VIKAS KHANNA An authority on eclectic cuisine, and with an experience of over twenty years, Chef Vikas Khanna brings together the most delicious recipes from his travels across India. From Bharwan Murgh to Parda-Nashin Kebabs, Surat Patra to Fanasachi Bhaaji, and from Shirazi Pulao to Bepadiya Rotli, there are recipes to suit every palate and preference. Celebrating the richness and variety of Indian cooking, Vikas shares exclusive recipes for delectable starters, lip-smacking chutneys and achars, and mouth-watering desserts made on special occasions. With more than 130 easy-to-prepare recipes and heart-warming anecdotes from the farthest corners of India, the Michelin Star chef takes you along in his culinary journey from Kashmir to Kanyakumari, from Rajasthan to West Bengal. You are sure to experience the same magic he felt as he put the recipes together, one beautiful region at a time.
Indian Harvest
"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 A vibrant vegetarian cookbook from New York's hottest-and Michelin-starred-Indian chef. 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, Jun...
UTSAV
India is a land of festivals. Every day is a celebration of life, victory, light, and love, in a country rich with history and tradition. UTSAV is a monumental photographic work of over a thousand pages, featuring delicious recipes throughout, and honoring a country that has embraced everyone, from those who came to conquer her to the ones who needed shelter. In the chef's own words, UTSAV is the tribute of a son to his motherland: “I celebrate her every day as a festival. The festival may belong to any religion, belief . . . but for me it only belongs to you, Mother India.”
Return to the Rivers
Return to the Rivers is an incredible collection of recipes, photos, and memories as a means to preserve and share the sacred foodways, values, and simple gifts of friendship that the Himalayan people bestowed Khanna. Exploring the regions the great Himalayas directly touch upon - Bhutan, Nepal, Tibet, Northern India, Myanmar, Western China, Pakistan - Khanna was met with immeasurable kindness and hospitality. The dishes are beautifully simple and appealing, such as Eggplant Fritters with Ginger, Spinach and Cheese Momos, Chile-Scallion Buckwheat Noodles, Nepalese Black Lentils and Rice, Burmese Fish Noodle Soup, Pressed Rice with Yogurt and Almonds, and Tibetan Scallion Pancakes.Nominated for both a James Beard Award and the IACP Cookbook Award.
Flavors First
"Some of the recipes in this book are reprinted and adapted from Modern Indian Cooking by Hari Nayak and Vikas Khanna, published by Silverback Books...copyright 2007"--T.p. verso.
Khanna Sutra
Khanna Sutra: Food Lessons in Love presents a rich collection of recipes guaranteed to make the experience of cooking for your loved ones, an enjoyable one. In each recipe, Chef Vikas Khanna invokes passion through the innovative use of different aphrodisiacs. Classified into sections like Aphrodisiacs, Soups, Salads, Fish & Shellfish, Meat & Poultry, Vegetables, Sides, Desserts and Drinks, each recipe of Khanna Sutra has an international edge. ... --From publisher's website.
Hymns from the Soil
One of Vikas Khanna's favourite places in the world was the garden he and his grandmother planted in their home in Amritsar. It was his very own corner of paradise. Vikas still remembers the thrill of rushing home from school to tend to the aromatic basil, mint, tomatoes and lemons. The garden had a profound effect on the boy who would grow up to become a world-renowned Michelin Star chef. In Hymns from the Soil: A Vegetarian Saga, Vikas Khanna writes about the lessons he's learnt from Mother Nature. How the bountiful gifts of changing seasons inspired him to cook; how it taught him to combine flavours and design recipes. Vegetarianism has always been integral to Indian culture and it has be...
Modern Indian Cooking
Renowned chefs Nayak and Khanna meld the complexity, history, and flavor of Indian cooking into fresh, simple dishes for a modern aesthetic for today's fast-paced lifestyles, with accessible ingredients and simple cooking methods.
