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Khanna Sutrakhanna Sutra Vikas Khanna Savory and Rich, Sweet and Fiery, Smoky and Tangy—The Recipes of Flavors First Are Full of Unexpected Tastes

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Khanna Sutrakhanna Sutra Vikas Khanna Savory and Rich, Sweet and Fiery, Smoky and Tangy—The Recipes of Flavors First Are Full of Unexpected Tastes Sales Office 4379/4B, Prakash House, Ansari Road Darya Ganj, New Delhi 110 002, India Phone(s): +91 11 2326 3363, 2326 5303 Fax: +91 11 2327 8091 [email protected] www.ombooks.com Khanna Corporate & Editorial Office Sutra A 12, Sector 64, Noida 201 301 Uttar Pradesh, India Phone: +91 120 477 4100 [email protected] Cookery www.ombooksinternational.com Hardback 254 x 203 mm (Portrait) 60 pages Vikas Khanna ISBN: 978-93-81607-65-7 Price: ` 295 Khanna SutraKhanna Sutra Vikas Khanna Savory and rich, sweet and fiery, smoky and tangy—the recipes of Flavors First are full of unexpected tastes. Dishes range from old favorites such as Chicken Tikka Masala, Samosas, and Garlic Naan to more contemporary and global spins on tradition, including Masala-Honey Cornish Hen, Wonton Crisps with Tamarind Chutney and Pineapple, and Chai Crème Brûlée. Flavors First begins with a comprehensive, easy-to-follow spice and ingredient glossary, a foundation for recreating your favorite Indian dishes at home. Entire chapters are devoted to every part of a complete Indian meal including easy handmade breads, a variety of chutneys, appetizers perfect for parties and entertaining, slow-cooked curries and tender stews, desserts, and cool refreshing drinks. Khanna’s recipes are versatile—they will satisfy meat lovers and vegetarians alike, and are easily adapted to incorporate the freshest, market-driven ingredients of every season. By following Khanna’s mantra of always putting “flavors first,” you will learn to elevate the most humble of ingredients. His recipes reflect the many memories that have influenced his cooking, from his grandmother’s simple traditional dishes filled with love, care, and comfort, to the eye-opening experience of living in New York where he learned to adapt the centuries-old traditions of Indian cooking to the wonders of the city’s ethnic diversity. Throughout his journey, the common link continues to be the vibrant flavors of the food. Vikas Khanna is an award-winning, Michelin-Starred Indian chef, restaurateur, the host of the TV Show MasterChef, India. He grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of 17 and never looked back. He has studied at the Culinary Institute of America, Cornell University and New York University and the prestigious Le Cordon Bleu, Paris, and been in New York for the past ten years Khanna has worked his way to becoming one of New York City’s top-rated chefs with his work at Salaam Bombay, The Café at the Rubin Museum, and the highly regarded Junoon. He is equally recognized for his humanitarian efforts with SAKIV, New York Chefs Cooking for Life, and his documentary film series, Holy Kitchens. Khanna is today a household name for his television appearances on Martha Stewart, Gordon Ramsay’s Hell’s Kitchen, Kitchen Nightmares, and Throwdown with Bobby Flay and MasterChef India. USP • No. 1 book on Amazon (US) in Indian cookbooks • From Michelin-Starred chef and Host, MasterChef, India • Presents the art of fine dining or the casual bites from the home kitchen Worldwide READERSHIP/MARKET All who love cooking and eating, gourmands, chefs, leading hotel chains, popular eateries, tourism departments, special-edition collectors, libraries, museums, cultural and educational institutions, general-trade readers..
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