Posts by Vikas Khanna

VISION OF PALATE South Asian Kid’s Infinite Visions By Chef Vikas Khanna "VISION OF PALATE" and are based on the research of The Power of Palate,...

Curry leaves have nothing to do with curry powder. They are tropical leaves with very strong flavor, just a few leaves change the flavor of the curry. This sweet and sour sauce brings out the wonderful flavor of the fish. Serves...

In Indian cuisine almost everything is pickled- mangoes, fruits, vegetables and meats. The spices which are used to add to the flavors of pickles have been used to marinated lamb cubes. Serves 6 2 tablespoons vegetable oil 1/2...

A refreshing salad and can be served as a side for grilled meats. SERVES 4 2 teaspoons balsamic vinegar 2 teaspoons fresh lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons extra-virgin...

Baked Oysters with Saffron-Honey Glaze (Kesari Kalamakai) This dish comes from North Kerala, s southern coastal state of India. I was planning a Valentines Menu one year, when i introduced this dish considering the Aphrodisiacs...

I always saw my grandmother in the kitchen, for her expression of love was "Food" and I started cooking when I was 6. I saw that the family gets together around food. Every ceremony was around food too. As I grew up with this...

Suvir's latest book "Indian Home Cooking" has all the reasons to be one of the best seller in NYC. He has really defined recipes, great pics and most important very simple. Congrats! Vikas Khanna