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.
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Makai Ka Soweta
Mizoram Laksa Soup
½ cup ½ tsp salt ⅓ cup ¼ cup ¼ tsp 1½ tbsp ¾ tsp 4tbsp add onion bay leaves black cardamom black pepper black peppercorns boil chicken chilli powder chutney clarified butter cloves cloves garlic combine coriander cuisine cups of water curry leaves dish dough dried red chillies flavour flour fresh coriander leaves fresh curry leaves frying pan garam masala garam masala powder garlic ginger–garlic paste gravy green chillies grind India INGREDIENTS jaggery kebabs low heat marinade MasterChef medium heat METHOD Wash mixing bowl mustard seeds mutton onion pan over medium panch phoran powder ½ tsp Put oil recipe red chilli powder Remove from heat roti roughly chopped seeds ½ tsp Serve hot simmer Spice powder spices crackle sprig fresh curry stick cinnamon sugar tamarind tamarind pulp taste METHOD tbsp tbsp clarified butter tbsp oil tomatoes tsp cumin seeds tsp mustard seeds tsp red chilli tsp turmeric powder yogurt