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Flavors First: An Indian Chef's Culinary Journey Hardcover – July 16, 2011
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"Vikas Khanna is a brilliant and original chef. I have no hestiation in recommending this book to lovers of great Indian cuisine." ― Salman Rushdie
"Vikas Khanna is an American treasure lent to us by his native India." ― Bobby Flay
"Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes."―Jean-Georges Vongerichten
"Vika's dishes remind me of the richness and diversity that is the Indian heritage and culture."―Dr. Deepak Chopra
More About the Author
He started his own banquet and catering business, Lawrence Gardens, at the age of 17.
During his graduation from the prestigious Welcomgroup Graduate School of Hotel Administration, Vikas went on to train under renowned chefs of Taj Group of Hotels, Oberois, Leela Group, and many more.
He has studied at the Culinary Institute of America, Cornell University and New York University and the prestigeous Le Cordon Bleu, Paris.
He has worked with some of the most honored chefs in America in New York. He has received glowing reviews from the press, his gastronomic peers, and also recognition from the James Beard Foundation.
He has authored several books, including "The Spice Story of India" and "Modern Indian Cooking". His next book, "Flavors First", will be published in 2010 by Lake Isle Press. more >
He is the founder of Cooking for Life and SAKIV Organizations which hosts gastronomic events around the world in support of different relief efforts and awareness issues. more >
The documentary series Holy Kitchens will be releasing in September 2010; based on his journey to discover the spiritual foods that give us shared identity. The first part of the seies is based on Sikhism (True Business)
watch trailer >
He is the recipient of numerous National and International Awards and is also the honorary member of many foundations including the World Peace Society. He was also honored with the prestigious "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles and He has also received a proclamation from the Council of the City of New York for his outstanding contribution to the city, and was chosen New Yorker of the Week by NY1. more >
Top Customer Reviews
However, what I found to be most compelling is the simple yet subtle complexity of the flavors. Most of the Indian foods that I've been exposed to have had so many different ingredients and spices in one dish that it's difficult to distinguish any one particular flavor note and thus eventually everything tastes basically the same. Not so with these recipes. I love that there are only a few key flavors in each dish which allows the spices and ingredients to really stand out. It's about time someone has written an Indian cookbook in a sophisticated manner that really showcases the myriad of spices found in Indian cuisine. This truly is a stellar, knockout book that I would recommend for anyone who enjoys cooking, especially those who love cooking for others much like Chef Vikas.
Andrew Blackmore's writing and photos for Vikas are sensational!
I made the Basil and Zuchini Lentils. Delish! Looking forward to making Plantain Curry with Yogurt. Yum!
Love his cooking
Most Recent Customer Reviews
Wonderful book! Have tried out some recipes and the dishes turned out to be phenomenal!Published 1 month ago by Nicole Koehler
Beautifully presented book I have tried some of he recipes .....delicious!Published 18 months ago by Dianne Ayres
Flipping through this book, I feel that the recipes are perhaps a little too Americanized. I feel that From Mom with love: Complete Guide to Indian Cooking and Entertaining by... Read morePublished 21 months ago by Case
My friend is a budding chef and she loves using this books. Filled with many wonderful recipes and insights into spices.Published on May 26, 2012 by Mrs. A.
I like cooking n i always looking for new cook book.i saw chef vikas on masterchef india n i found out bout cookbook n search on internet i order it. Read morePublished on December 3, 2011 by sumi