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- Hardcover, 272 pages
- ISBN: 978-1891105470
Savory and rich, sweet and fiery, smoky and tangy, cool and delicate—the recipes of Flavors First are deeply flavorful and diverse, full of unexpected tastes and combinations. Dishes range from old favorites such as Chicken Tikka Masala, Samosas, and Garlic Naan to more contemporary and global spins on tradition, including Masala-Honey Cornish Hen, Wonton Crisps with Tamarind Chutney and Pineapple, and Chai Crème Brûlée.
Flavors First begins with a comprehensive, easy-to-follow spice and ingredient glossary that will become a foundation for recreating your favorite Indian dishes at home. Entire chapters are devoted to every part of a complete Indian meal including easy handmade breads, a variety of chutneys, appetizers perfect for parties and entertaining, slow-cooked curries and tender stews, desserts, and cool refreshing drinks.
Khanna’s recipes are versatile—they will satisfy meat lovers and vegetarians alike, and are easily adapted to incorporate the freshest, market-driven ingredients of every season. By following Khanna’s mantra of always putting “flavors first,” you will learn to elevate the most humble of ingredients and even make use of lesser cuts of meats.
Since learning how to cook at a young age from his grandmother in India, Khanna has embarked on many culinary adventures, including opening his first catering company at age seventeen and later emigrating to America, where he began his restaurant career as a busboy in New York. His recipes reflect the many memories that have influenced his cooking, from his grandmother’s simple traditional dishes filled with love, care, and comfort, to the eye-opening experience of living in New York where he learned to adapt the centuries-old traditions of Indian cooking to the wonders of the city’s ethnic diversity. Throughout his journey, the common link continues to be the vibrant flavors of the food.
More about Flavors First:
First Bite: Flavors First
About The Author
Vikas Khanna grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of seventeen and never looked back.
Tender pieces of tilapia are marinated with caraway seeds, turmeric, and cayenne pepper and then pan-fried until crisp and golden brown.