Overview

India is a land of festivals. Festivals are a way of life in the country, a celebration of India’s unique culture. Every day is a celebration: of life, victory, light and love, that takes you down the lanes of history and tradition. It is also a celebration of a country that has embraced everyone, from those who came to conquer her to the ones who needed shelter. Festivals in India are a time for bringing family and friends together even as they mark milestones of time. Utsav is an exciting and colourful combination of the festivals, food and celebrations of the many communities of a magical country. Chef Vikas explores India through its many festivals to create a kaleidoscope of delectable recipes and delightful photographs. In the chef’s own words, Utsav is the tribute of a son to his motherland: ‘I celebrate her every day as a festival. The festival may belong to any religion, belief … but for me it only belongs to you, Mother India.’

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9789384052317

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(Khanna's) distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots. Deepak Chopra Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. Boston Globe on INDIAN HARVEST There's no better place in town for classical Indian cooking. Adam Platt, The New York Times on Junoon (A competitor) for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well. Sam Sifton, The New York Times on Junoon

(Khanna's) distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots. --Deepak Chopra Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. --Boston Globe on INDIAN HARVEST There's no better place in town for classical Indian cooking. --Adam Platt, The New York Times on Junoon (A competitor) for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well. --Sam Sifton, The New York Times on Junoon (Khanna's) distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots. Deepak Chopra Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. Boston Globe on INDIAN HARVEST There's no better place in town for classical Indian cooking. Adam Platt, The New York Times on Junoon (A competitor) for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well. Sam Sifton, The New York Times on Junoon (Khanna's) distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots. Deepak Chopra Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. Boston Globe on INDIAN HARVEST There's no better place in town for classical Indian cooking. Adam Platt, The New York Times on Junoon (A competitor) for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well. Sam Sifton, The New York Times on Junoon

Author Information

Vikas Khanna is an award-winning Michelin-Star Indian chef, restaurateur, food writer, film-maker, humanitarian and the host of MasterChef India, Junior MasterChef India and Twist of Taste on FOX Traveller. Vikas was raised in Amritsar, India, where he grew up surrounded by large family feasts, and seasonal produce fresh from the fields of Punjab and, of course, his grandmother’s traditional home cooking, which became the foundation of his cooking career. He started his own banquet and catering business, Lawrence Gardens, and then later went on to graduate from the Welcomgroup Graduate School of Hotel Administration, Manipal. He also studied at Le Cordon Bleu, Paris, and Culinary Institute of America. Vikas has received the prestigious Michelin Star for his restaurant Junoon for four consecutive years. He was honored with the Rising Star Chef Award by Star Chefs for his role in shaping the future of American Cuisine. He has received several international awards for his books. He lives in New York City.

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