Vikas Khanna

Times of India Literary Carnival

2011-12-02T14:00:00.000-08:00

Very excited to be a part of Times of India Literary Carnival tomorrow, Dec 3rd, 2011.
The event will be at Mehboob Studios with Madhur Jaffrey and Karen Anand and is titled “Love In The Time of Karela”.
2.30 pm Mehboob Studios, Bandra.
http://mumbaiboss.com/2011/11/15/another-day-another-lit-fest/

2011-12-01T09:00:00.000-08:00

It was a pleasure meeting President Obama last Night and hearing him speak about the future of America.
He personally told me that he loves Indian Food and can cook a great Daal, Naan and Keema.
Dear President, You have ALL our support for the 2012 elections

The Annual Rockefeller Center Christmas Tree Lighting Ceremony

2011-11-29T12:30:00.000-08:00

Headed to New York to witness a great event -The Annual Rockefeller Center Christmas Tree Lighting Ceremony. Will be thinking of all of you as these spectacular lights brighten the New York City sky, marking the beginning of a magical Holiday season – my most favorite time of the year.

Visiting the Foodhall @ Pallidium, Mumbai

2011-11-28T12:00:00.000-08:00

My first cooking demo in India. Celebrating the launch of BBC GoodFood, I was visiting the gourmet heaven at Foodhall @ Palladium, Mumbai.
I made my signature dish "Tree of Life", which is Kellog's cornflakes crusted cauliflower with tomato-garlic chutney.
I am so so impressed by the top quality ingredients and variety.........

Cheers Vikas

More Photos >

Day at ITM-IHM Oshiwara, Mumbai

2011-11-27T13:30:00.000-08:00

What a day at ITM-IHM Oshiwara, Mumbai. A Big thanks to Chef Yogesh Utekar, his amazing team and students. It reminded me of my good old college days at WGSHA. This institute truly personifies Indian Hospitality. Thanks Everyone for an amazing lunch and warm welcome.

More Photos >

The Foodie Show with Kunal Vijayker

2011-11-26T23:30:00.000-08:00

It was absolutely fun to Finally meet Kunal Vijayker and work with Chef Rohit Ghambir. Chef Rohit challenged me to create a dish out of a mystery box and then I cook a salad from BBC Goodfood Magazine. Kunal is a brilliant host and a great sense of humor. So watch Baingan Parmigiana on The Foodie. Enjoy Sunday!!!

MasterChef Cookbook

2011-11-26T16:00:00.000-08:00

My best wishes to MasterChef Season 1 Winner Pankaj Bhadouria for release of her new cookbook and acheiving such great heights in the culinary world. I am so proud to learn so much from her. Kudos Pankaj, you are an amazing chef and a person, may you always shine and keep cooking a storm. Love Vikas

http://www.pankajbhadouria.com/master-chef-pankaj/cookbook-by-pankaj-bhadouria/

Greetings to you all

2011-11-26T05:30:00.000-08:00

Thanks a ton to everyone for all your love, support and wishes. A small note of gratitude from all of us....

Reception with President Barack Obama

2011-11-23T10:30:00.000-08:00

Reception with President Barack Obama on 30th Nov: Proud to represent India on the auspicious occassion.

From the invite "President Obama looks forward to celebrating the beginning of the holiday season with his closest friends and supporters here in New York."

Happy Thanksgiving to Everyone

2011-11-22T15:00:00.000-08:00

Everything you want to know about the Great American Holiday. Recipes to cook with more flavors and tips for organizing .
Thanksgiving Ideas and Inspirations.

http://www.vkhanna.com/PerfectlyRoastedTurkeywithHimalayanSaltCrust.htm

The Foodie Show

2011-11-21T14:30:00.000-08:00

Spent an unforgettable afternoon with Kunal Vijaykar shooting for The Foodie Show for TimesNow. It was fun to share laughter and food with Chef Rohit Gambhir (Executive Chef, Trident, Bandra Kurla) and his lovely team. I am so proud of you all.

More Pictures >

Rajat Nagpal - The Genius Modernist of Indian Cuisine

2011-11-20T14:30:00.000-08:00

Rajat (The Genius Modernist of Indian Cuisine) left the MasterChef Kitchen today. He will always be the symbol of the new wave of Indian food for me. Thanks Rajat for everything and this wonderful mail that touched my heart. I am proud to share it with the World.
_____________________________________________________________
"Gurudev,
You have already reached a spiritual stage where nothing negative touches or bothers you. You have touched yourself at the level of "ID" and do not intend to live your life in the state of "EGO" but certainly have achieved to live in the realms of "SUPEREGO". You inspire one and all. Your aura spreads across oceans and continents. You are the herdsman who shall lead many a sheep to their destination. I am honoured to have been able to interact with you. i am honoured that you have touched me and my soul. I am honoured to have you take my name and bless me with your words. I am honoured to follow you as my Guru.
May this world never harm your spirit and may you continue to shine the way you have over four decades.
let you light remove every form of darkness that the negativity bestows in this world.
i feel this poem represents who you are. Please accept this as a humble gift on this auspicious day.

Happy Birthday" Rajat

Launch of BBC GoodFood Magazine

2011-11-19T16:30:00.000-08:00

Proud to be the "Guest of Honor" with Deepika Padukone and Anjum Anand for the wonderful launch of BBC GoodFood Magazine today. Thanks to the whole team of BBC, Times Group, WorldWideMedia and Taj Hotels for amazing food, reception, entertainment and the GREATEST Food Magazine in India. So proud and I am cheering for your success. — at Taj Lands End.

The Sunday Indian

2011-11-18T22:30:00.000-08:00

I'm very inspired by my younger sister, Radhika Khanna, and I tremendously admire her. She wanted me to come back to India and inspire the next generation. Read more on The Sunday Indian >

http://www.thesundayindian.com/en/story/gourmet-guru/23/25869/

CELEBRATING MOST IMPORTANT DAY OF MY LIFE - My Mother's Birthday today

2011-11-17T17:30:00.000-08:00

I am flying to India right now. After 10 years I will be with my Mom today evening to celebrate her big day. In America we have ONE day of the year which we call "Mother's Day". In India, everyday is Mother's Day........Here is to all the Mother's of India, who are the soul of my Country.
in the pic: My Mama on the First Day of MasterChef Shoot. Thanks Mama for giving me the strength to be here and in the World.
http://www.vkhanna.com/MamaGallery.htm

30 Days Of Healthy Indulgences: Ginger and Curry Leaf Rasam By Vikas Khanna | Intent Blog

2011-11-16T18:00:00.000-08:00

Only on Deepak Chopra's Interntblog; Its always an honor to contribute to one of my favorite spiritual leaders treasure of thoughts.

http://intentblog.com/30-days-of-healthy-indulgences-ginger-and-curry-leaf-rasam-by-vikas-khanna/

BBC Good Food Magazine India

2011-11-15T23:30:00.000-08:00

I am humbled to be on the cover of BBC Good Food Magazine India.

I am so much looking forward to be honored as the "Guest of Honour" at the Launch of the Magazine on Nov 19th in Mumbai. many many thanks!!!

Hot on the heels of the BBC Good Food Asia edition comes the India edition. Billed as the UK’s best selling Food magazine it is a welcome addition to the present range of food magazines in India.

This is absolutely a revolution of food print media in India.

http://thecookscottage.typepad.com/curry/2011/11/bbc-good-food-magazine-india-edition.html

Mumbai Pooram Festival in Dombivili.

2011-11-15T16:00:00.000-08:00

Recently I was invited to Mumbai Pooram Festival in Dombivili.

The highlight of the event will be the kudamattam, which is the brisk changing of colourful umbrellas atop elephants. Other popular items were kaikottikali, a symmetric group dance which was performed by over 1,000 women brought in from Kerala, theyyam, a ritual dance from northern Kerala, and the rhythmic beating of drums called thayambaka.

A food festival of the delicacies from the state reminded me of all my time spend in Kerala and ofcourse Amma's Ashram.

More Pictures >

Kasundi Flavored Grilled Chicken with Cumin

2011-11-14T16:30:00.000-08:00

Dear All,
A week ago we had requested you all to submit your Kasundi Recipe to win my latest book "Flavors First". THANK YOU VERY MUCH for such amazing and creative recipes. The winner was hard to decide as we loved them all as we tested them. We loved Kasundi Flavored Grilled Chicken with Cumin.

The winner is Anjali Mehta from Hyderabad. So, dear Anjali ji, please send us your address at info@vkhanna.com and I will be honored to send you the signed copy of the book.
The winning recipe by Anjali
1 cup plain yogurt, whisked until smooth
1 tablespoon cumin powder
1 tablespoon garam masala
Salt to taste
1 teaspoon chili powder
1 teaspoon Madras curry powder
Juice of 1 lemon
2 tablespoons Kasundi Paste
6 to 8 cloves garlic, minced
One 2-inch fresh ginger root, finely chopped
2 pounds boneless, skinless chicken breasts
Method:
In a large bowl mix the yogurt, cumin powder, garam masala, chili
powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade.
Cover and refrigerate for about 2 to 3 hours.
Preheat grill pan or an indoor electric grill to high.
Place chicken on hot grill and cook for 5 or 6 minutes on each side,
until charred at edges and chicken meat is firm and cooked. Serve hot.

THANKS AGAIN TO EVERYONE FOR THEIR WONDERFUL RECIPES. Keep Cooking - Vikas

Thanks to all of you for the BEST Birthday ever!

2011-11-13T23:30:00.000-08:00

My elder brother Nishant and younger sister Radhika had decided to celebrate my 40th Birthday (today) with me this year. But as we say that every moment is God's grace and we all surrender to HIS will. So, here we are after planning this day for weeks; finally Nishant is in Amritsar, Radhika is in New York and I am in Hong Kong. They called me at midnight from their respective time zones and we shared the greatest laughter together and agreed upon 2 things "NOTHING IS AS PURE AS CHILDHOOD MEMORIES and Distance is just a perception and they are celebrating with me".

Also, many thanks to all of you for the BEST Birthday ever.

Love Vikas

Hiral Agrawal: The greatest smile of MasterChef Kitchen

2011-11-13T14:00:00.000-08:00

More Pictures >

Hiral Agrawal: The greatest smile of MasterChef Kitchen left us today. I am sharing her letter that she wrote to me, the letter that I would always keep and read when I am down in my life. Thanks Hiral for your strength and courage and TALENTS.

Very enterprising, super confident, well travelled. Has tremendous support from her husband, modern day woman. Very articulate. She loves mix n match cooking and what we call magic of passion and cooking. She is a Gujarati married to a UPite. She has a 3.5year old daughter. They shifted to Gorakhpur after her father-in-law passed away last year. The first dish she cooked was “Til Ke Laddoo” when she was in the 6th grade. She had also won the title of "Flavour-E-Azam".

I wish her all the luck and lots of love and blessings for her new dream restaurnat. Looking foreward to dining there. Hiral I am cheering for your success and thanks for inspiring me. I am SO proud of you and lots of love to Arna (Hiral's young daughter)

.......Love Vikas

"INDIA'S 50 MOST BEAUTIFUL"

2011-11-12T00:30:00.000-08:00

India's 50 Most Beautiful - Many Thanks to Hi-Blitz Magazine's Anniversary Issue for including me in such an esteemed list of Indians.

Happy GURPURAB...!!

2011-11-09T23:30:00.000-08:00

On this auspicious occasion of the birthday of Sh.Guru Nanak Dev Ji, I wish to convey you all my heartiest congratulations !!

Happy GURPURAB...!!

MasterChef India 2

2011-11-08T12:00:00.000-08:00

THANKS TO ALL OF YOU FOR MAKING THIS HAPPEN. LOTS OF LOVE AND KEEP COOKING.....YOURS VIKAS

http://www.metromasti.com/tv/news/Master-Chef-India-is-the-most-watched-cookery-show-in-the-world/12972

Eid Mubarak

2011-11-06T16:30:00.000-08:00

EID MUBARAK: Vikas Khanna's Holy Kitchens films explore, within the context of the world's major religions, the manifold spiritual meanings of the communal sharing of food in the hope that such an exploration can illuminate the source of the deep satisfaction universally found in such sharing.

MasterChef India 2 - Devika

2011-11-06T13:33:00.001-08:00

Today's episode was very sad for me. Devika is a young, dynamic girl who left the MasterChef Kitchen today.

One of my friend's once told me "How can sky be the limit, when there are footprints on the Moon". This is for you Devika.

I saw her grow in her culinary talents everyday in the kitchen. I wish her all the best in her new journey....starting from Le Cordon Bleu to touching the sky. (I mean going beyond the moon)

Love Vikas Khanna

20 year old Devika is a single student from Delhi with a zest for cooking. Totally confident, this young girl wants to prove herself with her abilities and talent to her family and the world. Hailing from a rich family, she wants to establish her identity, earn the right to be a called a good cook and explore her skills as well. Persistent, Devika tried last year too but wasn’t selected. This season, she is mighty excited to be on the show.

“My sister has created a career for herself by opening her own clothes store but I am still in the process of finding myself.” She wants to explore her capabilities as a chef and is inspired by her mother to a certain extent regarding cooking. She is extremely proud of cooking ‘no-bake’ cheese cakes as they are lighter.

Empowerment of Women in Modern India

2011-11-05T13:28:00.000-07:00

“Maavan Thandiyan Chaavan” is a saying in Punjabi which translates to - “Mothers in our lives, are like the cool shade of a tree”.
I have been learning5 a lot more about the “Power of Mothers” in Modern India, spending time with group of mothers who make lentil dough, roll and dry papads, which we call pappadums in the West. The journey of these papads is long and comforting as it lands in my kitchens in New York and around the World.

When I was growing up in India, we only had one channel "Doordarshan", and I waited for the advertisement of "Lijjat Papad". Times begin to change and from black and white screens we moved to colored ones and the gray bunny used in those ads became visibly pink. I loved the jingle and the idea of a papad brand. Little did I know then that Lijjat Papad was started with less than $2 in 1959 with one vision, to empower women.
At that time I did not have any idea that those packets were impacting lives of thousands of women and their families.
It was commendable to see these women work effortlessly to fulfill their pledge to make sure that they provide us with utmost quality of papads and great lives to their children. Once the papads are sun dried on the back of the cane baskets, they are stacked and packed. Later they are collected by Lijjat.
The production from all over India is gathered at one central office where it is checked for quality, packed, transported to various depots and distributors.
Shri Mahila Griha Udyog Lijjat Papad empowers women and creates jobs for thousands of women who roll out papads sitting at their homes and drying them in the sun.

I feel blessed to share such great moments with them and of course great Papad (now a symbol of motherhood and cool shades of affection and care)
You can learn more about Shri Mahila Griha Udyog Lijjat Papadhttp://en.wikipedia.org/wiki/Shri_Mahila_Griha_Udyog_Lijjat_Papad

Chef Ajay Chopra - "A-joy of cooking"

2011-11-04T13:10:00.000-07:00

Meet my fellow Judge and dear friend: Chef Ajay Chopra, Executive Chef, The Westin Mumbai Garden City. Shooting with him everyday is a pleasure and a delight. His passion for life and food is a pure joy. I always tell him that if he ever hosts a cooking show, he should call it "Ajay of Cooking" and spell it as "A-joy of cooking". I had the great pleasure of enjoying his hospitality and cooking at the Westin Hotel for a wonderful tasting menu he did for the Nawab of Lucknow.

Having worked in London and had a great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture. I wish him the best for being a-joy or ajay.

At the Westin Mumbai, he is responsible for the food and beverage operations of the hotel which includes" Prego" the finest Italian restaurant in Mumbai , "Kangan" which is acclaimed for its breath taking north west frontier food, and "Seasonal Taste" the 24 hour multi cuisine restaurant and a huge banquetting operations.

At the Westin Ajay's food phenomenon is all about relating food to the new world. With contemporary menus and his love for progressive food he has already made a mark in the food capital of India , "Mumbai".
Ajay humbly began his career with the Cecil Oberoi in Shimla and later went on to complete the finest culinary and management training program at the Oberoi Center for Learning and Development (OCLD) and emerged a gold medalist.

His first assignment as a chef was at Kandahar, the Indian specialty restaurant at the Oberoi New Delhi, where he gave an edge to the Indian cuisine served and savoured by the Delhi Palette. Ajay was also responsible for the hotel’s large banqueting operations as well as the coffee shop.

After his stint in Delhi ,Ajay moved to the J.W Marriott in Mumbai as the chef de cuisine of Lotus Cafe, the busiest and the largest coffee shop of Mumbai. Ajay then headed to Saffron at the JW as the chef de cuisine which is a hub of "A" listed bollywood celebrity bellies like Amitabh ji , Akshay kumar, Ajay Devgan, Saif ali khan and many more. After about a ten year stint in India, Ajay decided to venture west and reached London.

In London, Ajay was the Executive Head Chef of the acclaimed Mint Leaf chain of restaurants, which is a benchmark in Modern and sophisticated Indian Dining . During his tenure in London Ajay took Mint Leaf to new culinary heights in Indian cuisine. Mint Leaf has over the last 7 years enjoyed critical acclaim for its ability to re interpret classic Indian dishes in a contemporary fashion. During his culinary trail in the United Kingdom, Ajay was voted one of the eight best Indian chefs of London . At his stint at Mayfair he has brushed shoulders with the likes of Gordon Ramsay and Angela Harnet.

Ajay is an outgoing and fun loving person; he loves to meet new people. He is greatly committed to taking Indian cuisine into the progressive domain and constantly experiments with new ingredients and flavors. His repertoire of food and his attitude are his strengths.

Meet my new family, my 12 Zaykbaaz (taste masters of MasterChef)

2011-11-02T13:05:00.000-07:00

Meet my new family, my new 12 Zayka-baaz (taste masters), new inspiation of my life, my new mentors and know more about them every week, as I will share their stories and journeys....MEET: Hiral, Joseph, Shipra, Shazia, Rajat, Jyoti, Devika, Shahzad, Rajindra, Puneet, Vijaylakshmi and Dolcee.

MasterChef India 2 Bootcamp in Pictures

2011-10-28T12:54:00.000-07:00

Great Memories from the MasterChef India bootcamp

A food heaven in Surat (Gujrat)

2011-10-25T12:39:00.000-07:00

I am presently in food heaven in Surat (Gujarat). Though my first introduction to the cuisine of Gujarat was Mrs and Mr Shah from Salaam Bombay restaurant, but I got more into Gujarati cuisines as I traveled extensively in India.
Finally I reached Surat. I can confidently say that even one Gujarati can bring the whole Gujarat to your life. Jya vase ek Gujarati tyan sada kal Gujarat", which translates to where there is even one Gujarati, there is a Gujarat forever. Diwali Sweets, Theplas, Undhiyu, Dhoklas and more more more. Love you Gujarat.
Jai Jai Jai Jai, Garvi Gujarat - maara dil maan dhadke Gujarat

Ojasvi and Saumya

2011-10-23T12:22:00.000-07:00

Last week I went to Amritsar to visit Golden Temple and to meet my family before the MasterChef premiere.

My 2 little nieces (Ojasvi 11 yrs old and Saumya 6 yrs old AND both want to be chefs) are God's BEST gift to my life. Here is what I found in a small book of Miss Saumya Khanna. I was so moved by the moment that I had to share it.

My two darling nieces - Saumya (l) and Ojasvi (r)

MasterChef India 2 premieres on Star Plus

2011-10-22T12:12:00.000-07:00

As we await the premiere of MasterChef India 2, which starts in just minutes now, A BIG Thank You to the entire team at STAR PLUS, MasterChef India and Colosceum. You guys are the best! Here is a picture of the food team (Sonal, Kush and Abhishek are missing). They make MasterChef Kitchen shine to glory......

2011 New York Rising Star Chefs Awards

2011-10-05T15:26:00.000-07:00

Truly honored to have won the 2011 New York Rising Star Chefs Award.

One of the proudest moments of my life.

My most humble gratitude to Antoinette, Will and their entire team at Star Chefs.

http://starchefs.com/cook/chefs/2011-new-york-rising-stars

Press Conference for MasterChef India and Flavors First at Junoon

2011-09-27T05:15:00.000-07:00

MasterChef India 2

2011-09-23T20:08:00.000-07:00

A milestone and an absolute honor to host MasterChef India Season 2

-Ab Badlo India, Apne "Khaane" Ka Andaaz!.

Starts Oct 22nd on Star Plus

Niklas Mat Show at Junoon with Vikas Khanna

2011-09-21T15:16:00.000-07:00

I am proud to spend so many days with Swedish Cooking Star Niklas Mat learning,

teaching and inspiring new cuisine. Niklas Mat is a Swedish chef , restaurant manager,

author and presenter of television , made famous by cooking program Food in Swedish Television.

My heartiest congrats for such a successful episode

HASC conference at the White House-July 29th, 2011

2011-08-03T07:48:00.000-07:00

We are honored to be a part of Hindu American Seva Conference at the White House on July 29th. Events like this help build inter-faith relationships and a much better World.

HASC Conference at the White House: July 29th 2011

2011-07-30T07:31:00.000-07:00

I was thrilled to represent India at the White House by hosting a Lunch and Dinner for attendees of Ms. Anju Bhargava's Hindu America Seva Conference. The event was held at the White House -EEOB.
We had a great turnout, very enthusiastic and supportive participants. Mr. Daljeet Singh Chatwal, of Aroma Restaurants in D.C partner to produce the food. It was a very proud moment in my life. I am very grateful for giving us this opportunity to be a part of this great event at the White House.

My 12 favorite summer things

2011-06-22T13:57:00.000-07:00

1. White Peaches

2. Eating watermelon

3. Green mango drinks
4. Barefoot on beach
5. Tamarind sorbet
6. Walking back home from work
7. Running and cycling at greenways of Manhattan
8. HBO Bryant Park Summer Film Festival
9. Lemonade stands in Central park
10. Grilled burgers, fish, fruit...
11. Summer thunderstorms
12. Brunch at Boat House at Central Park

Tickets available for the World Premiere.

2011-05-26T21:14:00.005-07:00

http://iaac.us/NYIFF2011/HolyKitchens.htm

New York Indian Film Festival 2011

iaac.us

Karma to Nirvana is the second Film in the Holy Kitchen Series - it explores the food sharing traditions of Hinduism. The life and stories of Lord Krishna, - who is recognized as the eighth avatar of Vishnu or as the Supreme Being, is the starting point for the exploration of the ties between sharin...

Junoon on Virtual Gourmet

2011-05-26T21:14:00.003-07:00

Thanks John Miriani of Virtual Gourmet for a great review.
http://www.vkhanna.com/VirtualGourmet.htm

Virtual Gourmet

www.vkhanna.com

Ambassador of Peace: Sri Sri Ravi Shankar

2011-05-26T21:13:00.001-07:00

http://www.sakiv.org/SriSriRaviShankarAwardCeremony.html

Sri Sri Ravi Shankar Award Ceremony

www.sakiv.org

His Holiness Sri Sri Ravi Shankar was honored with SAKIV's Global Ambassador of Peace for his efforts to promote peace in the World.

2011-05-26T21:12:00.003-07:00

We are honored to announce the World Permiere of Karma to Nirvana at the Prestigious New York Indian Film Festival on May 4 - 8. Learn more about NYIFF which brought us Slumdog Millionaire, Namesake and many great films.
http://www.iaac.us/NYIFF2011/index.htm

Karma to Nirvana

2011-05-26T21:12:00.001-07:00

Take a sneak peek at our all new Holy Kitchens site. Thanks to so so many people who devote their time and talents to all these projects. Regards Vikas
www.holykitchens.com

Chocolate Souffle with Basmati Rice

2011-05-26T21:11:00.000-07:00

Today's recipe testing: Chocolate Souffle with Basmati Rice, for our upcoming book "Flavors First". Andrew testing the recipe with me.
We are working with ground basmati rice instead of AP flour to create this dessert gluten free.
Here is another recipe for Chocolate Cupcakes with Vanilla Frosting and Raspberries
http://www.vkhanna.com/CupcakeswithVanillaFrostingandRasberries.htm

Merle Exit on Junoon

2011-05-26T21:09:00.001-07:00

Thanks Merle for a great review of Junoon. Its always a pleasure to cook for you.
http://merleswhirls.blogspot.com/2011/02/junoon-preview.html

Merle's Whirls: JUNOON PREVIEW

merleswhirls.blogspot.com

Junoon on Jus Punjabi

2011-05-26T21:08:00.001-07:00

Check out the restaurant review of his unique new restaurant JUNOON on JUS Punjabi's Restaurant Review! Restaurant Review airs every Friday at 4:45 pm EST, Repeat on Friday 11:45 pm EST and Monday 10:45am.
Vikas Khanna's restaurant 'Junoon' on Restaurant Review!
www.vkhanna.com
Vikas Khanna was raised in Amritsar, India where he grew up surrounded by large family feasts, the seasonal produce fresh from the fields of Punjab, and of course, his Grandmother’s traditional home cooking. It was at his grandmother’s side that he began to learn the intricacies of Indian cuisine...

2011-04-09T09:19:00.000-07:00

Junoon Spice Room. This is one my favorite place at the restaurant. Generally my day begins here (weighting, grinding, creating mixtures).
http://junoonnyc.com/index.php?option=com_content&task=view&id=14&Itemid=32

Lisa Ekus

2011-04-09T09:15:00.001-07:00

One of my first American friends is also my great teacher "Lisa Ekus". She has nutured a whole generation of Chefs and promoted them on the world stage. I was honored to be invited to her house in Massachusetts. I clearly remember Hatfield on January 21st, 2006. Jane Fella came to pick me up from the station and I did not feel to be a stranger even for a moment.
This was the first American home I had visited too. We did a big cooking class to benefit The Food Bank of Western Massachusetts.
http://www.sakiv.org/LisaEkusFoodBankEventMA.html
Her husband David cooked a great dinner of pan seared scallops and home grown greens.
The cooking class was amazing, except that I added too much water to the flour to make breads. We kept adding more flour to make it right. And finally ended up with too many rotis.
In years to come, we have shared great meals together (City bakery, 11 Madison, Tamarind, Otto.....and ofcourse my first apartment) and she has had a very encouraging impact on my life. I have always shared her thoughts with my students and cherished her friendship.
Yesterday when she came to celebrate her daughter Amelia's birthday at Junoon, It was overwhelming to think about our journey together since our first meeting.
I am so much thankful to her and her family for making me feel so accepted as a friend and a chef.
Here is her side of the story:http://www.lisaekus.com/blog/?p=813&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Take-outTheBlogOfTheLisaEkusGroup+%28Take-Out%3A+The+Blog+of+The+Lisa+Ekus+Group%29

Baisakhi: A new season of Harvest

2011-04-09T09:14:00.000-07:00

Baisakhi: The New Harvest Season. For me this is a great example for gratitude to Mother Earth for her gift of food. Learm more about the history of festival with easy recipes.
http://www.vkhanna.com/BaisakhiMeaning.htm

CNN: Vikas Khanna shares 5 tips for staying calm.

2011-04-09T09:06:00.000-07:00

5@5 - Vikas Khanna

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The kitchen - both in the professional sense and at home - is a hectic place. When the mille-feuille goes awry, it's easy to slip into a whirl of profanities that would make Bobby Knight blush.
Instead of flinging the nearest soup ladle at an unsuspecting line cook, Vikas Khanna, the executive chef of Junoon and the creator of "The Holy Kitchens" documentary series, says keep calm and sauté on.
Five Ways I Keep Calm in the Kitchen: Vikas Khanna

1. Positive energy
"My grandmother taught me that your energy is transmitted through the food when you cook. Before preparing every meal my grandmother had a cup of tea and thought through everything she would be making before she started. I later came to understand that this technique is called visualization. When it gets hectic at Junoon, I try to remember her technique."
2. Keep it clean
"At the end of the night I always restore my sense of equilibrium by helping the porters clean the kitchen. When the kitchen is in good order and everything is cleaned and organized I feel a sense of clarity that prepares me for the next day. There are few things more frustrating than not being able to find your favorite pepper grinder or finding that your knives are not ready for work."
3. Meditation brings inner peace
"Meditation has positive effects that last much longer than just during the session. While we were building Junoon, I made sure that we set aside some space for all the employees to recharge their spiritual batteries. When we are able to share a few moments of calm contemplation it helps us handle the stress of the busy kitchen."
4. Not reacting in the moment
"Between you and me, sometimes people behave badly under stress. When this happens, it is your reaction that is the most important thing. If you respond in kind then you will escalate the aggravation. My greatest power is my ability to hold my response. I wait until after the dinner service is over and discuss the situation privately and gently. It doesn’t mean that I don’t get angry; I just choose to be in control of when and where that happens."
5. Remember your place
"I am just one in a very long line of cooks that stretch backwards through time; my mother (okay, she cooked only rarely) my grandmother, my great-grandmother, and the ancestors I never met and never heard of. One day I will be forgotten just like my ancestors and my legacy will be nothing, but the cooks that I have taught. I hope that I leave behind patient, calm and talented chefs."
Does cooking make your head boil, or are you as cool as a cucumber? Share your kitchen temperament in the comments

Food and Spirituality

2011-04-09T09:02:00.000-07:00

For Vikas Khanna, the spiritual power of food is to be taken very seriously. His grandmother taught him that food has a higher form of consciousness, and today, he's professing the same. The chef has made a new DVD series called Holy Kitchens (Deepak Chopra cameos in one). The series illuminates the connection between faith and food, and is available to anyone who wants to learn about the subject, including students at the Harvard Divinity School. In the clip above, he journeys into the kitchens of The Golden Temple located in his own hometown of Amritsar Punjab. It's estimated that this infamous Sikh Temple serves approximatly 80,000 free meals a day. Hit play for a preview of the first short film called The True Business

http://www.facebook.com/video/video.php?v=1959863438297

2011-04-09T08:53:00.000-07:00

Good Things Come in Threes

April 18, 2011, 6 PM

Junoon

27 W. 24th St.

Indulge in a splendid, four-course dinner of decadent Indian trios paired with delicious wines when chef Vikas Khanna and owner Rajesh Bhardwaj invite you into their Flatiron hot spot. Your evening will begin with a tour of Junoon’s unbelievable spice room, where chef Khanna will show you how he creates the unique, signature blends that you’ll experience throughout your lavish meal. Dinner will showcase an expansive range of Indian flavors through triplets of Sigri/Patthar, Tawa, Handi and dessert. In case you’re not already an Indian food guru, we’re talking: Murg Makhanphal Kebab with purée of avocado, ginger juice, cilantro and Garam Masala; Kakori Kebab with finely minced lamb, cardamom, green papaya and spiced yogurt; star anise sea scallop with cracked white peppercorn and cinnamon roasted pepper chutney; and Nadru Kofte with Kashmiri lotus root, homemade cheese, cashew nuts and cardamom. Both Khanna and Bhardwaj will also speak about their journey from top-notch restaurants in India to New York City, bringing your evening journey all the way home.

Event Details:

$95 for four courses of trios paired with wine and a tour of Junoon’s spice room; tax and gratuity included.

To Reserve:

Call 212-490-2100 and mention “Zagat Presents.”

Good Things Come in Threes

2011-04-09T08:50:00.001-07:00

April 18, 2011, 6 PM
Junoon
27 W. 24th St.

Indulge in a splendid, four-course dinner of decadent Indian trios paired with delicious wines when chef Vikas Khanna and owner Rajesh Bhardwaj invite you into their Flatiron hot spot. Your evening will begin with a tour of Junoon’s unbelievable spice room, where chef Khanna will show you how he creates the unique, signature blends that you’ll experience throughout your lavish meal. Dinner will showcase an expansive range of Indian flavors through triplets of Sigri/Patthar, Tawa, Handi and dessert. In case you’re not already an Indian food guru, we’re talking: Murg Makhanphal Kebab with purée of avocado, ginger juice, cilantro and Garam Masala; Kakori Kebab with finely minced lamb, cardamom, green papaya and spiced yogurt; star anise sea scallop with cracked white peppercorn and cinnamon roasted pepper chutney; and Nadru Kofte with Kashmiri lotus root, homemade cheese, cashew nuts and cardamom. Both Khanna and Bhardwaj will also speak about their journey from top-notch restaurants in India to New York City, bringing your evening journey all the way home.

Event Details:
$95 for four courses of trios paired with wine and a tour of Junoon’s spice room; tax and gratuity included.

To Reserve:
Call 212-490-2100 and mention “Zagat Presents.”
.

Video in a flashback of Gordon Ramsay, Purnima and Andrew Blackmore

2011-04-02T10:09:00.000-07:00

Gordon Ramsay, Purnima and Andrew Blackmore

2011-04-02T10:07:00.000-07:00

On April 2nd, 2007 we shot Kitchen Nightmares with Gordon Ramsay. I still remember how encouraging Chef Ramsay has been thoughout my career.
Dillons was transforming to Purnima and the greatest Chef in the world was helping me to do that.
I am forever grateful to Chef Ramsay for being a true friend and my mentor. But my highest gratit...ude comes from the fact that Chef Ramsay introduced me to Andrew Blackmore.
In the years since then, Andrew has become the voice of expression for me -, whether it is Holy Kitchens, SAKIV, Events, Junoon, Television, Cookbooks or just daily expressions of life.
Thanks Andrew
http://www.youtube.com/watch?v=1iQGiwpjACY&feature=player_embedded

The first dish I ever made

2011-04-01T00:10:00.001-07:00

FIND YOUR CRAVING:
The daal makhani at Junoon is the one dish that Chef Vikas Khanna says he eats every night. “It’s my legacy,” he explains. This was the first recipe that his grandmother taught him. Maybe it’s that added love that makes this daal so special.
Continue reading>
http://www.findyourcraving.com/craving/daal-makhani

The first dish I learnt to make: Daal

Fit for a Maharajah:

2011-04-01T00:09:00.000-07:00

Wall Street Journal features our dishes from the menu. Nadru Kofte: Lotus root dumplings in a creamy almond curry.

http://online.wsj.com/article/SB10001424052748704506004576174781203691782.html

What is your Intent? Post today-

2011-03-30T22:27:00.000-07:00

Dr. Deepak Chopra has been a great mentor, supporter and friend of mine for years. His vision of body, soul and cosmic energy had lead us to our meditation classes for staff at Junoon. His thoughts on Holy Kitchens have given a huge dimension of depth to our films.
I am honored to be a contributor on his website Intent.com
Read more on my posts
http://www.intent.com/vikaskhanna/blog

Flavors First Cookbook coming soon, everywhere

2011-03-30T22:07:00.000-07:00

Our upcoming book "Flavors First" is based on my journey from my Biji's kitchen to cooking in New York. I am honored to be a part of Lake Isle Press family.

Pre-order on amazon
http://www.amazon.com/Flavors-First-Indian-Culinary-Journey/dp/1891105477

7 Spice Lamb Shank in Time Out New York

2011-03-30T08:36:00.000-07:00

Today in Time Out: 7 Spice lamb shank at Junoon. I was inspired with this medley of spices as they combine perfectly.
http://newyork.timeout.com/restaurants-bars/1095897/haute-indian?page=0%2C1

The Spice that changed the World

2011-03-30T08:34:00.001-07:00

This ingredient change the World forever: Peppercorns. As I was touring through the peppercorn fields of India, it was hard to underestimate the power of these peacefully growing vines of peppercorns.
Its a part of our daily life now that we take its journey to our dinner tables for granted.
Black pepper is such a common pantry item th...ese days, it may be hard to believe it was once so valuable that it was used as currency. We take it for granted, but the vast majority of savory recipes include some form of black pepper as an ingredient.
Pepper is ranked the third most added ingredient to recipes, with water and salt leading the race. To get basic ground black pepper, one must begin with whole peppercorns, not as commonly used nowadays, but definitely a culinary experience extraordinaire.

Raving review of Junoon in NY Times

2011-03-29T21:41:00.000-07:00

I am humbled and very thankkful to Mr. Sam Sifton for a very encouraging review of Junoon in The New York Times today. I owe this to everyone in our team who work SO hard everyday. I am proud of each one of them.

I dedicate these stars to my Biji.

http://www.nytimes.com/2011/03/30/dining/reviews/30rest.html?pagewanted=1

I was born again on Mar 29, 1984 when I ran for the first time in my life. Thx Mama ji for another beautiful spring.

2011-03-27T23:43:00.000-07:00

me born: Again on March 29th, 1984

I was born on Nov 14th 1971 to Bindu and Davinder Khanna. This time was very critical during the India-Pakistan war of 1971. The nurse noticed that I had strange (misaligned) legs and the doctors thought that I might never be able to walk properly ever. My mother is "Indra Gandhi" to all who know her. The woman of iron will who would even fight with Gods for her kids, and hearing that her son would not be able to walk was impossible for her to hear.
So, she takes me to Delhi (in the middle of war) and gets my legs operated. (this picture was taken right after the operation).
She made me wear the shoes with braces. I loved-hated those shoes that were always tight and I hated my feet growing bigger. But I would never complain to my mother to buy new ones as they costed a lot of money. But she knew it when they were too tight and would always manage to get new ones.
Also, I could never play like other kids, and always stayed at home. Oh man! When I entered my classroom, they sounded like thunderstorms and even louder than all the kids laughing together when they saw me.

I loved them because during Diwali, I could almost break crackers with them and make everyone jealous. And also, because staying at home allowed me to stay in the kitchen. I found me peace and center there. And later learnt cooking from my Biji (grand mother) in the same kitchen.

I was entering teens by 1984 and loved the moment when my doctor said that you are FREE. I thought free for what. He said to run, as I did not need to wear the braces anymore.
On March 29th, 1984 my mother took me to Company Bagh in Amritsar right after the happy news and asked me to run. I still remember the huge statue of Gandhi with fountains and running around them.
It was just the beginning of spring and I had found new freedom. Not just to run, but just to be free.
Thanks Mama for another beautiful spring.

Vikas Khanna is the Spice Man | Food Republic

2011-03-27T14:00:00.000-07:00

Click to read full Article

I learned to cook at my grandmother’s side. One of my first jobs was grinding the spices. She had a large, heavy brass mortar and pestle. it was one of her most treasured possessions. She patiently taught me the importance of slowly dry roasting the spices and letting them cool before grinding them in the mortar. If I ever over-toasted the spices she would make me throw them out and start over again.

She was patient and kind, but believe me, my Biji had high standards of quality. We ground the spices fresh for every meal. My connection to the world of spices was handed down to me through my grandmother and by extension, from all the cooks who came before her. I love having this connection to my ancestors.

A distinguishing characteristic of Indian cooking is our extensive use of spices, both whole and ground in making sauces. As a home cook there are three important lessons to be learned:

Buy your spices in small quantities so they don’t lose their flavor. For home use, I only buy an ounce or two at a time, but I admit that I am spoiled because I am close to so many excellent purveyors of fresh spices. Spice oils are sensitive to light and heat and quickly lose their potency, so store them in a cool, dark place to preserve their freshness.
Find a place that is busy and turns over its inventory frequently to assure that the spices are fresh. The best way to tell if the spices are fresh is to smell them. If they smell pungent, they’re fresh. If the smell is faint or musty, the spices are past their prime.
Buy all your spices whole and only grind them as you need them. As soon as spices are ground, the flavor begins to dissipate rapidly. Within an hour, much of the flavor is lost. Today’s coffee grinders are super for turning whole spices into powder. They are relatively inexpensive and easy to use—just label one for spices only and make sure never to use it for coffee.

If your recipe calls for a teaspoon of ground cumin, for example, lightly toast a heaping teaspoon of whole cumin in a dry skillet over medium heat until it smells fragrant and then remove the cumin from the pan and let it cool before grinding in your coffee grinder. The reason we toast spices is to activate the essential oils that the spices contain; it makes the flavor more vibrant and exciting. The only spices that we don’t typically grind ourselves are cinnamon stick, dried ginger, and turmeric. Only a very powerful industrial grinder can turn thesd spices into a fine powder.

An easy method of using spices to add flavor to dishes is infusing oil to be used on marinades or as a salad dressing.

Metro NY - Vikas Khanna: The hottest chef around

2011-03-27T11:25:00.000-07:00

Read Article Here

NEW YORK

DOROTHY ROBINSON

Published: February 23, 2011 6:11 p.m.

Last modified: February 23, 2011

6:14 p.m.

METRO FILE FOLDER
Learn more about Vikas Khanna and Junoon (27 W. 24th St.) at
www.junoonnyc.com.

Although we’ve had our sights set on Vikas Khanna to be Metro’s Hot Chef for a while, it seems like we’re not the only media outlet to find the executive chef of the upscale eatery Junoon eye-catching: The readers of Eater NY just voted him the hottest chef in New York (he’ll now compete with chefs from San Francisco, L.A., Portland, Miami, Austin and Chicago for the title of Hottest Chef in the Country). Let’s check in to see what makes him so delish, shall we? What is the most misunderstood thing about Indian cuisine?

People think that Indian cuisine is much more spicy and complex than it really is. Many of our dishes are very mild and easily made. Most feature just a few spices in different amounts that change the balance and perception of a dish. What is your absolute favorite thing to cook at Junoon?

Lentils — it makes me feel connected to my grandmother, who taught me to cook. It was the first dish that my Biji let me make for the family when I was still a boy. I feel such a sense of comfort when I have lentils and it reminds me of the humble place I come from. What is the most important thing your grandmother instilled in you about cooking?

When I first began my catering company, she took me aside and advised me to always have good intentions in my heart, no matter who I was cooking for. She told me that people will forgive the mistakes in your life if they believe in your best intentions. I have found this to be true. What is your favorite element about the physical space of Junoon?

Our meditation room. It’s a space we set aside for the staff and we hold meditation sessions there. I think that caring for the staff is the most important thing in creating a successful restaurant. The most important thing is our relationships and taking care of each other. I want everyone here to feel valued because they are all important to our mission of hospitality.
Can you tell us about your short film series “Holy Kitchens,” which focuses on religions and their relationship with food?

Our next “Holy Kitchens” film will have its premiere at the New York Indian Film Festival, taking place May 4–8. It’s called “From Karma to Nirvana” and it focuses on the life of Krishna and the food-sharing traditions in Hinduism.

Vikas on Twitter

2011-03-27T11:13:00.000-07:00

Please follow us at Vikas Khanna (VikasKhanna1) for udates

Vikas on the Martha Stewart on the Hallmark Channel

2011-03-27T11:10:00.003-07:00

See complet show - Martha Stewart Show

Turmeric: Health Benefits

2011-03-27T10:39:00.000-07:00

Health benefits of Turmeric.....it has been used for over 2500 years in India as a major ingredient for cooking and in ayurveda. My garndmother (biji) used to boil it with milk and give it to us when we were kids before sleeping. A small paste was applied when we would cut ourselves and also considered auspicious in ceremonies.

Here are 20 reasons to add turmeric to your diet: Courtesy HealthDiaries

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Kerela: Amma and Spice Market

2011-03-27T09:12:00.000-07:00

During my recent trip to Kerala, I had 2 things on my agenda.
To seek Amma's blessings before opening Junoon and secondly to walk through the Spice Streets.
Amma (also known as the hugging saint) has inspired millions around the World and is a subject of our upcoming film "Karma to Nirvana". Her blessings mean a lot to me. She had once told me that feeding people is feeding the divine. She touches every plate of food she serves and when I asked her why, she said "I pray that may this food satisfy your soul" I loved it so much, that I try to do the same at Junoon.....well, I try my best to touch every plate that leaves to the dining room.

Secondly, my journey was to understand the power of the flavors and blessings of Mother earth known as "SPICES".They have impacted our lives since the beginning of time.Kerala became the center of the spice route and the New World was discovered because of them.

It is the several hundred pounds of spices from the oldest spice markets, that I use in my spice room at Junoon.

A sunny day at farmers market, magic of spring

2011-03-26T23:55:00.000-07:00

More pictures at Facebook.com/VikasKhannaGroup

Zucchini Blossoms

2011-03-26T23:50:00.000-07:00

Crispy Zucchini Blossoms with Rice Flour

One of my Favorite Spring Time Vegetables - Zucchini Blossoms.

Here is a simple recipe of crispy zucchini blossom with with rice

flourbatter. A gluten free recipe with lots of flavor

8-10	Zucchini or other squash blossoms
2/3	2/3 cup rice or all purpose flour
3/4	cup club soda
	Salt to taste
	Freshly ground black pepper
1/2	teaspoon ground cumin
1/2	teaspoon cayenne pepper
	Oil for frying

Whisk flour into soda – adjust proportions so batter is the consistency
of heavy cream or slightly thicker. Add the salt, black pepper, cumin and
cayenne. Heat the oil to 350 F.

Coat blossoms in batter, and shallow fry in hot oil.

Drain on paper towels and serve with Rhubarb Chutney

Vision of Palate

2011-03-26T22:13:00.000-07:00

"Vision of Palate" are our award winning workshops developed to educate
people with visual disbilities about the sense of taste, flavors and aromas.
Learm more:
http://www.sakiv.org/AbouttheWorkshop.html

Holy Kitchens Series - Moon of Eid (ISLAM)

2011-03-26T02:47:00.000-07:00

The Moon of Eïd is a part of Vikas Khanna's series of Holy Kitchens. It will explore
these traditions of the holy month of Ramadan along with the Five Pillars of Islam
and talk with Muslims about the spiritual sharing of food in Islam.

A Day at Junoon (in Images)

2011-03-26T02:02:00.000-07:00

More pictures at Facebook.com/VikasKhannaGroup

Traditions, Rituals, Comfort........a childhood memory

2011-03-26T01:45:00.000-07:00

Infusion of spices.......more flavors

2011-03-25T18:15:00.000-07:00

Spice-Infused Oil Recipe | Food Republic

Click Above to Read full Article

Ready to take that Indian dish to the next level? We hit up executive chef Vikas Khanna of the hot new Manhattan Indian restaurant Junoon—not to mention the guy that Eater readers recently voted the sexiest chef in NYC—for an easy method of adding flavor to dishes by infusing oil. The oil can be used as a marinade or even as a salad dressing and can be made well in advance of its use, and it's sure to put a little Punjab punch into whatever you're making.

Ever experimented with infused oils? Tell us about it in comments.

+ ENLARGE

Photo: Courtesy of Junoon Hospitality

Ground spices at Junoon

Servings:2 cups

Ingredients:

2 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1 two inch piece cinnamon stick

1/2 teaspoon whole cloves

10 whole green cardamom pods

5 bay leaves

1 tablespoon ground tumeric

2 cups grapeseed oil (or other mild oil), warmed to 150 degrees

Directions:

In a medium sized heavy bottom pan over medium heat, combine the cumin, coriander, cinnamon, clove, cardamom and peppercorns and heat to toast about two minutes.
Remove from the heat and cool. Then pour the toasted spices into a clean, dry spice grinder with the bay leaves and turmeric and process until finely ground.
Pour the ground spices into a stainless steel container and slowly add the oil, stirring to combine and then cover the container tightly. Leave the oil in a cool, dark place to infuse for at least two weeks.
Strain the oil through a fine meshed strainer lined with cheesecloth and store in a cool dry place for up to one month.

Level of Difficulty:

Easy

2011-03-25T09:19:00.000-07:00

Rhubarb with Fennel Seeds and Himalayan Salt

More Recipes at Recipes

One of my favorite spring ingredient- Rhubarb.

A simple Rhubarb with Fennel Seeds and Himalayan Salt.

Ingredients

1/2	red onion, finely chopped
	Zest of 1 lemon
2	tablespoons fennel seeds
1/4	cup white wine
2	tablespoons white wine vinegar
1/2	cup packed light-brown sugar
1/2	teaspoon Himalayan salt
1/2	pound rhubarb, trimmed and cut into 1/2-inch pieces

In a medium saucepan combine onion, lemon zest, fennel seeds, wine, vinegar, sugar, and salt in a saucepan over medium heat and cook for 2 minutes.

Add rhubarb, cover and reduce heat. Simmer gently until rhubarb is tender and the mixture is thick, about 5 to 7 minutes.

Chill until needed.

SAKIV: In support of Clinton Foundation

2011-03-25T01:09:00.000-07:00

Our Foundation SAKIV is proud to be a supporter of

President Clinton's Millennium Network.

Holy Kitchens: True Business -Chardi kala Award

2011-03-24T03:26:00.000-07:00

I am very grateful to everyone at Plainview Library for their hospitality, love and support for the Holy Kitchens Film.
I loved the "Chardi Kala Award". The word signify a perennially blossoming and optimistic attitude to life and to the future. Thank You all.

Holy Kitchens: Karma to Nirvana (Hinduism)

2011-03-23T23:59:00.000-07:00

FIRST LOOK at our cover poster of "Karma to Nirvana"

Credits: Claude Renault (one of my favorite photographer)

Details coming soon.

Learn more at Holy Kitchens

Donna Karan's Notes on Junoon

2011-03-23T11:20:00.000-07:00

NEW SPRING COCKTAILS AT JUNOON

March 22, 2011Photo Credit: Junoonnyc

As if plucked from Jaipur, India’s famous rose-colored royal city, Junoon's

antique triple-arched gate leads into palace-inspired interiors.

Since opening in late December, this Indian jewel has become a treasured find

for rock legends, TV personalities, and writers looking to fly under the radar.

Last night they rolled out their nventive spring cocktail program of refreshing potables,

such as the Apple Tree, a layered elixir of calvados apple brandy, applejack, and

apple liqueur with muddled mint and lime, and the Tandoori Tequila, a spicy

blend of silver tequila, lime muddled tandoori pineapple, curry leaf, and Pippali pepper.

Eat Out New York: NYC TV

2011-03-23T10:59:00.000-07:00

Had a great shoot with Kelly Choi (NYC TV’s Eat Out NY).
Just brilliant energy.

Holy Kitchens: True Business ( Sikhism)

2011-03-23T04:00:00.000-07:00

Today is the screening of Holy Kitchens in Plainview, Long Island followed by Q and A, and an Award Ceremony.

Vikas Khanna's "Holy Kitchens" is a series of films connecting Faith to Food. The True Business or Saacha Sauda a story about "langar," the Sikh tradition of offering meals to the community, started by the Spiritual founder of Sikhs

"Guru Nanak Dev Ji"

THANKS to eveyone for organizing it.

http://plainview.patch.com/art icles/documentary-holy-kitchen s-at-library-wednesday-night

Learn more at Holy Kitchens

Enjoy the new images of Junoon and food....

2011-03-22T02:06:00.000-07:00

More Images at Facebook/VikasKhannaGroup

Spring Menu Ideas

2011-03-22T01:55:00.000-07:00

Le Cordon Bleu Fresh Vegetables

More Recipes at Spring Menu Ideas

Serves 4

Ingredients

1	bunch asparagus, peeled, trimmed and tied with a kitchen twine
4	baby carrots, peeled
10	snow peas
3	tablespoons extra virgin olive oil
10 to 12	ripe cherry tomatoes
5	red radish
	Salt to taste
	Juice of 1 lemon
	teaspoon cayenne pepper
	Sprigs of dill

Fill a large pot with 4-inch high with salted water. Place asparagus and carrots and bring to a boil over medium-high heat. Cook until asparagus are crisp-tender, about 6 minutes. Remove with a slotted spoon and reserve.

To the same water add snow peas and cook for 2 minutes. Remove and reserve.

In a medium pan heat the oil and add all the vegetables and stir fry for 2 minutes.

Add the salt, lemon juice, cayenne pepper and dill and mix well.

Holy Kitchens: True Business ( Sikhism) - Screening Schedule

2011-03-21T02:30:00.000-07:00

Very excited for our upcoming screenings of Holy Kitchens
at Harvard, Princeton, Cornell University and lots more coming soon!
Plainview Gurdwara: March 23rd
Princeton University: April 16th
Harvard University: April 18th

Thanks everyone who is working so hard to organize these events, langars, performances, etc

For more Information visit holykitchens.com

NY Times Architectural Show - Cooking Demo

2011-03-20T02:13:00.000-07:00

Looking forward to today's cooking demo at Architectural Digest Show by New York Times at noon.
http://www.archdigesthomeshow.com/show-information/ulinary-demonstrations/

Celebrating the Festival of Colors or Colours.....Happy Holi

2011-03-19T02:04:00.000-07:00

With my brother, sister and cousins
celebrating holi as kids

Celebrating 100 Days of Junoon today!

2011-03-17T02:43:00.000-07:00

First 100 days at Junoon Restaurant

27W, 24th Street, New York, NY 10010

Holy Kitchens Series - True Business (SIKHISM)

2011-03-17T01:30:00.000-07:00

An award ceremony at Oxford University and screening of Holy Kitchens

2011-02-16T20:30:00.000-08:00

SEXYTIME!

Junoon's Vikas Khanna is New York's Hottest Chef

Wednesday, February 16, 2011, by Greg Morabito

The polls are closed, the ballots have been counted, and New York has its newest hottest chef: Junoon's Vikas Khanna. This dark, handsome, tall drink of water beat out runner up Paul Corsentino of The National and 28 other chefs for the title.