Ceremony of Aromas: Spices, Flavour, Recipes and More

Ceremony of Aromas: Spices, Flavour, Recipes and More

Author:

Vikas Khanna

Publisher:

BLOOMSBURI PUBLISHING INDIA

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Publisher

BLOOMSBURI PUBLISHING INDIA
ISBN-13

9789389449334
ISBN-10 9789389449334
Binding

Hardcover
Number of Pages 390 Pages
Language (English)
Dimensions (Cms) 25.4 x 20.3 x 4.7
Weight (grms) 788

With a collection of more than 100 recipes from headline-grabbing Michelin star Chef Vikas Khanna, Ceremony of Aromas is more than just a cookbook-it's a combination of horticulture, cooking, travelling and an opportunity to live as a spice farmer-a much cherished dream. It is also a tribute to his undying romance with spices.


Known fondly as the "masala chor"-the thief of spices, Vikas's passion has taken him from the bright yellow mustard fields of Punjab, the saffron meadows in the Himalayan valleys of Kashmir, the lavender fields of Abbey Notre-Dame de Sénanque to the jungles of Vietnam looking for star anise-to understand and observe each minute detail about these wonderful ingredients.


Ceremony of Aromas brings together stories about the origins of spices, where they are to be found, and more importantly how they can be used in the richly delicious recipes which allow you to recreate the style of this ace chef.

Vikas Khanna

Vikas Khanna\'s culinary journey started in Amritsar, but the city of Mumbai has also played an important role in his evolution as an arbiter of dining taste. This book is his tribute to Mumbai, which lays on the table a smorgasbord of delicious food options: Maharashtrian, Parsi, Gujarati, Konkan, street food and so much more. Food that is as multi-flavoured as the city itself. In the year that Khanna lived in the city, working at The Leela Kempinski, he explored and experienced all these cuisines. As he says, it was a period that would benefit him in the kitchen in the years to come. In Savour Mumbai, he visits some of his favourite restaurants and eateries, selects their signature dishes, helpfully modifying and adapting their recipes into a form that will be a boon to the home cook.
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