Monday August 6th, 2007
Through their passion for the culinary arts and the flavors of India, authors Hari Nayak and Vikas Khanna bring us “Modern Indian Cooking” (Silverback Books, August 2007, $29.95), a cookbook that thoroughly explores the next generation of Indian cooking and brings the flavors of India to the kitchen tables at home.
Indian cooking is often perceived as intimidating due to the use of a wide range of unusual ingredients and complex cooking procedures, however “Modern Indian Cooking” re-creates classic Indian dishes by using simplistic techniques along with ingredients that are easily available. Throughout the book, Nayak and Khanna strive to bring traditional Indian cuisine to simplified levels fit for modern living and entertaining, while keeping the flavors and authenticity intact. Inside, readers will find recipes for ancho chili paneer kebabs with pomegranate seeds, rosemary naan, grilled sea bass with Fenugreek chipotle ketchup, East Indian chili with red beans, grilled chicken with Kokum apple compote, Cannellini Dal fry and orange and saffron yogurt loaf.
“Modern Indian Cooking” celebrates the grandeur of the food of India while preserving the character of each region's distinctive style of cooking.
Nayak is an internationally renowned chef and food writer with several successful ventures as a restaurateur, author and food service consultant. Chef Hari has pioneered the next generation of Indian cooking and believes in creating classic Indian dishes by using simplistic techniques along with global flavors. He has designed a line of products, Modern Indian Kitchen, that goes with the book. His next books, “Modern Entertaining” and “India: A Journey Through Culture and Cuisine” will be released later this year and in early 2008, respectively. For more information visit harinayak.com.
A chef by profession, Khanna's food is a blend of his traditional Indian culinary background and the flavors and history of the highly diversified New York food culture. He is owner/executive chef and consultant to several restaurants and has won acclaim from the prestigious James Beard Foundation. Vikas is the founder of New York Chefs Cooking for Life, a nonprofit organization that brings together celebrated chefs of New York City, for tasting events to raise funds for relief efforts around the world. The proceeds of the events benefit organizations such as Save the Children, Habitat for Humanity and Red Cross.
