It's Holi, 2012, the Hindu festival of spring, and back in Varanasi after twenty years, a young advocate is celebrating a nation-wide Supreme Court order against an age-old tradition of social injustice meted out to the destitute widows of India – to whom even the simple joys of color were denied. It was in this city that, twenty years ago, Choti, a sassy, tight-rope walker befriends an old widow, Noor. As a member of the ashram, she lives a life of complete abstinence, but her young friend's innocent exuberance and joy of life fills her with renewed hope. The two form an unlikely bond, with Noor looking out for Choti, inspiring her to 'fly high' by seeking an education and fighting for her rights with dignity. Choti listens enraptured by the memories her friend shares: of playing Holi dressed as Radha, the consort of Lord Krishna, and flinging great bursts of her favorite pink-colored gulal into the sky. Choti promises her that they will play the next Holi together. But then, one night, another friend of Choti's, Anarkali, is murdered by the heinous police chief and his goons. Being the only witness to her murder, Choti is imprisoned on the eve of Holi. Everything falls apart in the ensuing chaos. Will Choti be able to keep her promise of playing Holi with Noor? Pitting the smoke rising from the funeral pyres of Manikarnika Ghat, against the joyous color-bursts of Holi celebrations, Vikas Khanna's marvellously layered story of the survival of a delicate friendship, is brilliantly told and poignantly life-affirming.
‘I always believe that every grain and every dish has a memory of comfort, families and celebrations.’ CHEF VIKAS KHANNA An authority on eclectic cuisine, and with an experience of over twenty years, Chef Vikas Khanna brings together the most delicious recipes from his travels across India. From Bharwan Murgh to Parda-Nashin Kebabs, Surat Patra to Fanasachi Bhaaji, and from Shirazi Pulao to Bepadiya Rotli, there are recipes to suit every palate and preference. Celebrating the richness and variety of Indian cooking, Vikas shares exclusive recipes for delectable starters, lip-smacking chutneys and achars, and mouth-watering desserts made on special occasions. With more than 130 easy-to-prepare recipes and heart-warming anecdotes from the farthest corners of India, the Michelin Star chef takes you along in his culinary journey from Kashmir to Kanyakumari, from Rajasthan to West Bengal. You are sure to experience the same magic he felt as he put the recipes together, one beautiful region at a time.
‘Whether you are cooking daily meals for yourself and your family or an occasional meal for an evening of entertainment, let cooking be a process of discovery and enjoyment,’ say Chef Vikas Khanna. And he means it. It’s exciting—A new beginning, the new life, a new house, and a brand new kitchen! However, setting up your pantry, buying utensils and equipment, then cooking and entertaining—all can get pretty daunting. Chef Vikas Khanna understands that. In My First Kitchen he expertly guides you set up your own Kitchen, cook marvelous food in quick, easy steps, throw parties, even barbeque like you were a pro! He holds your hand through the journey as you pick the best produce, learn to cut, chop and preserve and puree—all the processes that you thought too intimidating. My First Kitchen is the only book you will need to begin your culinary journey!
Prerna, a woman now in her fifties, has been running an Indian restaurant in downtown Manhattan for two decades. She is on the cusp of a midlife crisis, and her life indeed unravels when she suddenly loses her son, her lease, and with these, her passion for cooking as well. Caught in the grip of newly awakened emotions, Prerna finds herself confronted by many haunting questions from her past, which take her back to her motherland, India. And so begins an intensely personal struggle that will lead Prerna to forgive herself, escape her past and rediscover her true passion for cooking. This novel is a celebration of life as well as an immigrant's story of survival, forgiveness and moving on.
This chef has a Michelin star and a mission: feeding millions in India's lockdown." --New York Times 'Barkat' means abundance. An abundance of blessings and auspiciousness. Where there is no dearth and there is no scarcity, that's Barkat. It's a much bigger word than can be translated in English. This is the story of one of the most beloved chefs from India, Vikas Khanna. From the small town of Amritsar, he grew to be an international chef and fulfilled his dream of getting a Michelin Star. He narrates how his grandmother infused in him the values of sharing food, while the langars of the Golden Temple showed him that community kitchens are perhaps the only way to ensure no one goes hungry. From these values developed around food, he got the goal and the grit to build one of the world's largest food drives called 'Feed India' during the COVID-19 lockdown. This deeply personal and heart-touching narrative is a testimony of one man's vision to showcase Indian culture and the intrinsic value of sharing food to the world.
Discover the life of the remarkable Karthyayani Amma, who went to school for the first time at the age of 96 and surprised the entire country by topping the Kerala government's literacy examination with a record-breaking score of 98 out of 100. Amma hails from Haripad in Alappuzha district, where she swept the streets outside temples in her village for a living. One day, she met Sathi, an educationist, who enrolled her in school. Amma studied hard and stood first, ahead of 43,300 students who appeared for the examination. In 2019 she became a Commonwealth of Learning Goodwill Ambassador. She was awarded the Nari Shakti Puraskar by President Ram Nath Kovind on Women's Day in March 2020. Her inspirational story is proof that it is never too late to realise your dreams.
A delicious tale served up by Vikas Khanna When the children of the village refuse to drink milk one day, it makes Kali the cow very sad indeed. And it is up to Jassi, the local milkman's daughter and Kali's best friend, to find a way to end the milk strike and lift Kali's spirits again. Sumptuously illustrated and simply told, this heart-warming tale of goodwill and friendship is chock-full of Vikas Khanna's trademark charm.
What to drink when you're "not drinking"? Mocktails, Punches, and Shrubs offers 101 unique, delicious non-alcoholic drink options for everyday and any occasion. Michelin-starred celebrity chef Vikas Khanna has created a dazzling collection of non-alcoholic drink recipes, from herbal infusions to new combinations of teas; from tantalizing elixirs, smoothies, and slushies to the trendy drinking vinegars-called shrubs-now taking over the taste buds of foodies worldwide. Mocktails, Punches, and Shrubs includes step-by-step instructions for drinks that showcase innovative blends of not-so-common fruits, vegetables, sauces, and syrups to concoct interesting, healthy drinks. Tips and variations allow you to play with your imagination and create custom concoctions suited to your individual palate. Mocktails, Punches, and Shrubs is a beautiful recipe eBook for conscientious hosts, those who abstain from alcohol for health and wellness or who just love a refreshing, unique, delicious beverage sure to lift the spirits.
In World Feast: My Favourite Kitchen, Vikas Khanna makes our taste buds travel across the world, and our kitchens a treasury of multicultural flavours. The reader goes from India in Asia, to the Far East and the Middle East, and across the European and American continents, learning about creating the most enticing dishes en route. From all-American favourites to Italian classic recipes, the exotic to the home-grown—every dish is worth trying, and guaranteed to become your new favourite.
Khanna Sutra: Food Lessons in Love presents a rich collection of recipes guaranteed to make the experience of cooking for your loved ones, an enjoyable one. In each recipe, Chef Vikas Khanna invokes passion through the innovative use of different aphrodisiacs. Classified into sections like Aphrodisiacs, Soups, Salads, Fish & Shellfish, Meat & Poultry, Vegetables, Sides, Desserts and Drinks, each recipe of Khanna Sutra has an international edge. ... --From publisher's website.
Not drinking has never been so much fun! Shake up your tastebuds with this truly unique collection of non-alcoholic cocktails to excite and refresh the senses. Enjoy over 80 simple and sophisticated mocktails bursting with sweetness, spice, fragrance and fruitiness. Learn how to mix up everything from Elderflower and Mango Shrub, to Blood Orange and Tamarind Agua Fresca, and Caramel Indulgence. Discover fabulously unexpected new flavour combinations, drawing on the everyday and unusual ingredients, including superfoods, and exotic fruits and spices. Choose from a wide range of eclectic non-alcoholic recipes for every occasion, including teas, juices, slushies, and energisers. Packed with gorgeous photography and easy-to-follow recipes devised by Michelin-starred New York chef Vikas Khanna, Mocktails, Punches, & Shrubs is the essential guide for what to drink when you're not drinking.
Tired of soft drinks and smoothies? Shake up your tastebuds with Mocktails, Punches, & Shrubs, a truly unique collection of non-alcoholic cocktails that will excite and delight the senses. Enjoy over 80 simple and sophisticated mocktails, bursting with sweetness, spice, fragrance, and fruitiness. Learn how to mix up everything from Mango, Pineapple, and Chia Punch to Grape Coladas and Cinderella's Chocolate. Impress your friends with utterly unexpected flavour combinations using superfoods, exotic fruit, and spices, and eclectic non-alcoholic recipes like teas, juices, slushies, and energisers. Packed with stunning photography and easy instructions, Mocktails, Punches, & Shrubs is the essential guide to what to drink when you're not drinking.
Reviews Brilliant, young, creative, and refreshingly new. -The New School Vikas Khanna presents a menu that fuses Indian spice with extraordinary imagination and technique. The Spice Story proves that he is a master of his cuisine. -David Waltuck Chanterelle, New York His dedication and passion make him a winner. -Henry Meer City Hall, New York We are proud to have Vikas Khanna in America. -Drew Nieporent Myriad Restaurant Group The Spice Story of India is a book unveiling the deepest flavors of India. -Andrew Chapman August, New York The best blend of modern and traditional Indian cooking. -Tandoori Magazine London Even Vikas Khanna's handwritten recipes are used as a reference at CIA. -Delores Custer Instructor, Culinary Institute of America In any part of the world, I am always craving for Vikas's food. -Aimee Mullins International star The best blend of charm, energy, and talent . . . The Spice Story of India proves it. -Gary A. Goldberg Culinary Arts, New York A heightened sense of taste - The New York Times
Jugnu only feels at home in the kitchen. He has a magic rolling pin that allows him to make perfect, round rotis, and he's the centre of attention at every langar. But one day, he loses his rolling pin. When it's time to go and make rotis in the gurdwara, Jugnu is heartbroken and terrified, because he knows that without the rolling pin he has no magic. But then his Biji tells him a secret: the magic is inside him. So Jugnu believes in himself and he tries again. The rotis come out perfect and round!
Every block of New York City is a quintessential definition of highly diversified New York food culture. Each area is divided as a small village of its own unique flavors and history. The variety of cuisines that the city provides is almost infinite. Starting from Tribeca, Chinatown, Little Italy, Soho, Lower East Side, Meat Packing District, Greenwich Village, East Village, Chelsea, Gramecy Park, Theater District, Lincoln Center, Upper East Side, Harlem, The Bronx, Brooklyn to Queens; New York City will never fail to surprise us with its treasure of cuisines." - from the Introduction This book has recipes from some of the finest restaurants in the world; Acappella, Alain Ducasse, August, Asia de Cuba, Bouley, Brasserio: Caviar and Banana, Café Boulud, Café Gray, Capsouto Freres, City Hall Restaurant, Chanterelle, Cru, Devi, Dos Caminos, Jewel of India, Montrachet, Nobu, Payard, Roc, Salaam Bombay, Tamarind, Tribeca Grill and Vong. A salute to New York City....
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.
This book of chemical & Petroleum Engineering Contains of Various Topics. It covers different type of question with their Answers and Fill in the Blanks. Required data and equations are given for day to day calculations of Chemical Engineering topics. This book is necessary tool or an instrument for Chemical & Petroleum Engineers.
In this book, an attempt has been made by the author to present numerous important questions with answers which have been methodically prepared/selected from different text books, manuals of petroleum industries, SPE technical papers and teaching materials of distinguished persons. These questions are very relevant for promoting fundamental understanding of petroleum engineering and will be primarily useful for fresh graduates of petroleum engineering who can prepare themselves soundly for both written as well as oral examinations.
In this book, an attempt has been made by the author to present numerous important questions with answers which have been methodically prepared/selected from different text books, manuals of petroleum industries, SPE technical papers and teaching materials of distinguished persons. These questions are very relevant for promoting fundamental understanding of petroleum engineering and will be primarily useful for fresh graduates of petroleum engineering who can prepare themselves soundly for both written as well as oral examinations.
This book of chemical & Petroleum Engineering Contains of Various Topics. It covers different type of question with their Answers and Fill in the Blanks. Required data and equations are given for day to day calculations of Chemical Engineering topics. This book is necessary tool or an instrument for Chemical & Petroleum Engineers.
Vikas Khanna is one such chef whose distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots." -Deepak Chopra A vibrant vegetarian cookbook from New York's hottest-and Michelin-starred-Indian chef. One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks. Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Vikas Khanna's love of food and culture, his enthusiasm and warm hospitality shines on every page. Bursting with 125 recipes and more than 200 color photographs from Michael Swamy and Khanna himself, Indian Harvest opens a new world of inspiration to vegetarians and omnivores alike.
As an important one-dimensional nanomaterial, nanofibers have extremely high specific surface area because of their small diameters, and nanofiber membranes are highly porous with excellent pore interconnectivity. These unique characteristics plus the functionalities from the materials themselves impart nanofibers with a number of novel properties for advanced applications. This book is a compilation of contributions made by experts who specialize in nanofibers. It provides an up-to-date coverage of in nanofiber preparation, properties and functional applications. I am deeply appreciative of all the authors and have no doubt that their contribution will be a useful resource for anyone associated with the discipline of nanofibers.
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