Modern Indian Cooking - Nayak, Hari; Khanna, Vikas
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Prepare Delicious Modern Indian Fare with Sophisticated Flavor Renowned chefs Hair Nayak and Vikas Khanna meld the complexity, the history, the spice and the flavor of Indian cuisine into fresh, simple dishes for a modern culinary taste and aesthetic. Many aspiring cooks wanting to prepare traditional Indian fare at home can be intimidated by a barely-stocked Indian-style pantry. Nayak and Khanna have anticipated this problem. Their recipes are designed for the fast-paced lifestyles of today, with an delightful fusion of flavors that use accessible ingredients and simple cooking methods.…mehr

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Produktbeschreibung
Prepare Delicious Modern Indian Fare with Sophisticated Flavor Renowned chefs Hair Nayak and Vikas Khanna meld the complexity, the history, the spice and the flavor of Indian cuisine into fresh, simple dishes for a modern culinary taste and aesthetic. Many aspiring cooks wanting to prepare traditional Indian fare at home can be intimidated by a barely-stocked Indian-style pantry. Nayak and Khanna have anticipated this problem. Their recipes are designed for the fast-paced lifestyles of today, with an delightful fusion of flavors that use accessible ingredients and simple cooking methods. Serving familiar favorites with a twist, like Cashew Coconut Meatballs and Radish Salad with Peanuts, the chefs give a respectful nod to their culinary roots, while bringing passion and creativity to the table. In Modern Indian Cooking, Nayak and Khanna deliver an fresh, delicious take on Indian-fusion cuisine. Well-illustrated with color photographs, this beautiful book includes hundreds of fresh, approachable dishes. It is sure to become a favored resource in your own kitchen!
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Autorenporträt
Chef Hari is a graduate of the Culinary Institute of America, New York. He and has built his knowledge and skills under the guidance of world-renowned chefs like Daniel Bolud, Marcus Samuelson and Albert Adria. Hari is known globally as one of the pioneers of modern Indian cuisine. He has published five cookbooks. He is based in New York City.