Spice: Flavors of the Eastern
By Ana Sortun
An explosion of flavor in
ingenious Arabic-Mediterranean recipes from Chef Ana Sortun,
StarChefs.com's 2003 Boston Rising Star and James Beard
Award-winning chef of Oleana in Cambridge,
Wouldn't it be
fantastic if celebrity chefs cooked dinner for you every night?
StarChefs offers the next best thing — Quick Meals, fast and easy
recipes from the country's hottest chefs. Every week you'll receive
a QuickMeals newsletter including: 5 QuickMeal recipes from a
different celebrity chef, shopping list for the week, chef's "ideal"
pantry list, and wine pairings.
Vikas Khanna shares his contem-porary Indian cuisine in
this week's QuickMeals. Born in Amritsar, India, Khanna started his
own banquets and catering company at the age of 17. Soon after, he
attended the Welcomgroup Graduate School of Hotel Administration in
Manipal, India, where he trained under Asian chefs Oberoi Sheraton
and Leela Kempenski. Khanna eventually moved to the United States
where he attended New York University, the Culinary Institute of
America, and Cornell University.
Chef Khanna is currently
the consultant and executive chef of several restaurants in New
York, including Salaam Bombay, Purnima, and the Caf? at the Rubin
Museum of Art, all of which showcase his seasonal menus based on
pan-Indian ingredients. Chef Khanna's unique approach to Indian
cuisine continues to earn him rave reviews from the press and