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by Vikas Khanna (Author)
Dive into a world of aromatic intrigue with Ceremony of Aromas, where spices come to life in a symphony of flavours. This isn't just a cookbook-it's an odyssey of horticulture, a passport to distant lands, and an invitation to step into the shoes of a spice farmer.
Vikas Khanna, affectionately known as the 'masala chor', has scoured mustard fields ablaze with yellow hues in Punjab, traversed saffron meadows in the Himalayan valleys of Kashmir, and even ventured into the lush jungles of Vietnam in pursuit of star anise. His quest? To unveil the heart and soul of these extraordinary ingredients, one minute detail at a time. More than a culinary journey, Ceremony of Aromas is a testament to Chef Vikas's enduring love affair with spices. With over 100 meticulously crafted recipes, this book seamlessly weaves tales of spice origins, their native habitats, and most importantly, how to infuse them into delectable creations that mirror the style of this culinary virtuoso. Prepare to be enchanted, as you embark on a sensory voyage that transcends the ordinary cookbook. Let the aromas guide your hands, and let Chef Vikas Khanna be your muse. Elevate your culinary repertoire and infuse every meal with the magic of spices. This is more than a cookbook; it's a celebration of flavour, a tribute to tradition, and an invitation to savor the essence of spices.Author Biography
Vikas Khanna is an award winning, Michelin Star Indian chef, restaurateur, food writer, filmmaker, 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 and also studied at Le Cordon Bleu, Paris.
Vikas is a firm supporter of sustainable farming and is focused on cooking with produce from local farms of New York.
Vikas has received the prestigious Michelin Star for his restaurant Junoon for three consecutive years. He was honoured 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.
