Junoon’s executive chef launches new book, in Manhattan.
By The American Bazaar Staff
NEW YORK: The Executive Chef of the Michelin-starred restaurant Junoon, in Manhattan, who is equally famous as the host of MasterChef India and Fox Traveller’s Twist of Taste, and as a documentary filmmaker of Holy Kitchens, has launched his new book ‘Return to the Rivers – Recipes and Memories of the Himalayan River Valleys’ with co-author Andrew Blackmore-Dobbyn.
‘Return to the Rivers – Recipes and Memories of the Himalayan River Valleys’ (with a foreword by the Dalai Lama; hardcover/444 pages/ Lake Isle Press) was launched at a reception at the Junoon restaurant here, on Tuesday.
The book has 100 full-color photographs of plated dishes, exotic travel experiences, and personal and thoughtful musings that preserve the traditions, values and simple gifts that the Himalayan people bestowed upon Khanna.
The book is also a pilgrimage across the Himalayas, as he delves into the culture and tradition surrounding these sacred pathways – everything from finding local ingredients to serving the food.
Khanna’s spiritual and culinary journey through the Himalayan heartland brings foodies and travel enthusiasts some of the best recipes and culture from northern India, Bhutan, Nepal, Tibet and western China.
It explores a wide variety of cultural delicacies, as it is organized by Street Foods; Soups and Noodles; Grains; Vegetables; Fish; Poultry, Eggs and Cheese; Meats; Breads; Condiments; Desserts; and Beverages. There’s even a section dedicated to the ever popular Momo, and the many ways in which to fold these iconic little dumplings.
Recipes include everything from savory dishes like Durbar Square Chaat Piti, one of the most popular roadside snacks in the Himalayas, to the Vaishno Devi Chickpeas Masala that travelers bring on their pilgrimages to seek favor at the Vaishno Devi Temple. Khanna even gives pointers for the perfect way to cook Spicy Fried Tofu with his own Tibetan Chile-Garlic Paste recipe.
Return to the Rivers also features Lamb Rogan Josh, the signature dish of Kashmir, as well as Saffron-Yogurt Fish Curry and a variety of naans and curries that make use of an eclectic bouquet of spices that defines Himalayan cuisine.
Khanna also shares a few exotic delights, as he gives his recipe for Tibetan Steamed Lotus Bread and recounts the journey that led to his affinity for Tsampa Butter Tea. Connoisseurs of sweets and desserts will be smitten by his recipes for Bhutanese Rose Pastries and Kulfi, the Indian ice cream of Khanna’s childhood.
Born in India, Khanna learned to cook from his grandmother and opened his own catering company at the age of 17. He moved to the United States in 2000 and has worked his way up to be one of New York City’s top-rated chefs. He was named one of StarChef’s “Rising Stars” in 2010.
Watch Vikas Khanna speak about Return to the Rivers:
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