!~*Vikas Khanna Official Appreciation Thread*~!

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tanyamirza99

@tanyamirza99

Beginner

Posted: 13 years ago

#101

He had a missalignment in his legs! That's so sad...well,due to his hard work he's in this position right now..well done vikas..loving you more than before

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#102

2011 New York Indian Film Festival Closing Night Premiere -

Edited by keep-smiling - 13 years ago

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#103

Edited by keep-smiling - 13 years ago

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#104

https://themancrushblog.com/wp-content/uploads/2011/04/vikaskhanna_collage.jpg

Edited by keep-smiling - 13 years ago

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#105

https://themancrushblog.com/wp-content/uploads/2011/04/screen-shot-2011-04-02-at-7-54-23-pm.png

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#106

It was only with Chef Khanna's exquisite taste for Indian cuisine that our dinner was made such a success (we literally scraped our plates clean). And it left us dreaming of Piri-Piri shrimp and more specifically, how we can make the dish ourselves next time a craving for something spicy strikes.

Junoon, which means 'passion' or 'obsession', incorporates the five celebrated cooking elements from India's vast culinary regions: Tandoor (Clay Oven), Sigri (Open Fire Pit), Patthar (Stone Cooking), Tawa (Cast Iron Cooking) and Handi (Pot Cooking). If you were to taste any of Chef Khanna's delicious dishes like we did Monday night, you'd know Junoon lives up to its moniker. Keep reading to find out about our new favorite chef's background in Indian cuisine and about the modern but traditional cooking style he's bringing to the Flatiron.

What's the reasoning behind Junoon's decision to cook meat, fish and poultry that is all locally sourced, sustainably produced and organically raised?
With such a high profile restaurant, it's a great opportunity to draw people's awareness to the vital issues of how we buy our ingredients. If we stop using endangered fish, then many of our customers will follow. I just think they don't get enough information about how important their choices are. People will follow our lead if we can convince them that it's worth doing and then we will all be better off. We get to promote great heirloom varieties of produce and support local growers to get the best flavors of foods in season.

What has been the most popular dish thus far?
No question it's the Halibut Moily. It's a traditional Indian dish that is never seen on other Indian menus, and people love these dishes that they haven't seen before.
What does the name "Junoon" mean?
Junoon means 'passion' or 'obsession'. Rajesh Bhardwaj, the owner, chose that name to show that everyone on the team cares deeply and passionately about hospitality.

How long have you been working in the food industry and how did you get started?
I opened my own catering company in India when I was 17 years old, but I was cooking from the time I was a small boy. I learned Indian food from my grandmother, Biji.

Where do you draw the most inspiration from for your recipes? How do you go about creating new dishes?
I am inspired by all the great people on my team and from the charity work I do outside the restaurant when I get to meet great chefs like Jean Georges, Eric Ripert and Danny Bouloud. I also love to read and travel.

If you could open a second Junoon in the city, which neighborhood would be your ideal?
Harlem is a neighborhood that is exploding, and they would appreciate the restaurant there as well, I'm sure.

If you could have your last meal on the menu, what would it be?
Lentils and rice. That is the ultimate in Indian comfort food.

How is pairing food with vodka different than pairing with other types of cocktails?
I think vodka serves as an unlimited palette to paint flavors around the cuisine we serve. It has an amazing ability to blend with anything I try, whereas gin, for example, has limits and can be too assertive on its own.

When you're off work after a long day, which cocktail can we find you ordering at the bar?
I love Robin's Kanon vodka martini with garam masala infused vermouth. I never could have imagined it was possible before I worked with him.

Edited by keep-smiling - 13 years ago

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#107

Watch Masterchef Vikas Khanna cook LIVE for the first time in India only at Foodhall @ Palladium, Lower Parel, Mumbai.

[YOUTUBE]http://www.youtube.com/watch?v=0kRRChYzWjA[/YOUTUBE]

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

Edited by keep-smiling - 13 years ago

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keep-smiling

@keep-smiling

Voyager

Posted: 13 years ago

#108

VM on Vikas :

Song: Mere khwaabon mein jo aaye

[YOUTUBE]http://www.youtube.com/watch?v=R1Cxd1JqFoM[/YOUTUBE]

let it download completely...then play...or it may not run properly..

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N i d h i.

@GuardianDevil

Trailblazer

+ 7

Posted: 13 years ago

#109

Another Day, Another Lit Fest

Chef Vikas Khanna.

Just days after Literature Live, The Times of India have announced the schedule for their own version titled "Mumbai Fully Booked: The Times of India Literary Carnival", which will be held from Friday, December 2 to Sunday, December 4 at Mehboob Studios in Bandra. Unlike the Lit Live speaker list, the ToI roster—curated by Times columnist Bachchi Karkaria and author Namita Devidayal—seems to span across vocations, including filmmakers, sportsmen, politicians and chefs. The good news is that like Literature Live, it will be free, though registration is required via the websitetimesliterarycarnival.com. The organisers tell us that once you register online, you will receive your entry pass via email, and will not have to register separately for each talk (a task that many complained about during Lit Live) at the venue.

No festival in India would be complete without the attendance of Shashi Tharoor, but we're happy to report that in addition to the MP from Kerala, other speakers include HDFC chairman Deepak Parekh, Mohsin Hamid, Mohammed Hanif, Patrick French, Aakar Patel, Suhel Seth, Shobhaa De, Sonia Faleiro, Sourva Ganguly, Fatima Bhutto, Geeta Anand, Madhur Jaffrey, Vikas Khanna, Abhinav Bindra, Anurag Kashyap, Sooni Taraporewala, Zoya Akhtar, Gyan Prakash and William Dalrymple. One of the highlights will be a talk by New Zealander Mark Inglis, the world's first double amputee to scale Mount Everest. Though our personal favourite is undoubtedly a panel discussion by Jaffrey and Khanna (more commonly known for being the hottest chef in New York; see image) titled "Love In The Time of Karela".

Venue A, the larger of the two auditoriums at Mehboob Studios, can fit in about 250-300 people, while Venue B has capacity for about a 100. To register, visit timesliterarycarnival.com.

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N i d h i.

@GuardianDevil

Trailblazer

+ 7

Posted: 13 years ago

#110

Puneet Mehta the OCP (Out of Control Punjabi) of MasterChef left us today. He has one of the most inspiring spirit I have ever seen. A great sense of devotion, love and talent. Determined to prove that age has no limit, 44 year old Puneet Mehta is an Out Of Control Punjabi who cooks as a hobby. He started cooking at the age of 10-12 out of necessity. Later he began cooking regularly after marriage as his wife would be at work in the mornings. As he cooks daily for his family, his son too got hooked to cooking. Now, aspiring to become a chef, Puneet wants to ease the way for him.

"Being in MasterChef will give me an identity, and it will be easier for me to establish myself in the future." He wants to open up a reasonable, budget eatery. He appears to intend promoting good Punjabi food, and connected instantly with me. A fun loving, jolly man he is enjoying his experience as opposed to his event management job which is a high pressured one. He claims, however his time management skills from his job will help him in this endeavour.

I had a great pleasure of meeting with his wife and son Shreya. His son has given him the strength of changing his career and path of his life. Shreya a big thank you to you and one note "You have the greatest father and chef". Lots of luck and love to Mehta family for now and forever.