Vikas Khanna gears up for brand spanking new present ‘Coastal Curries’

Written by Jaskiran Kapoor

Up to date: January 31, 2014 11:56:16 am


In the new season of Twist of Taste, celebrity chef Vikas Khanna discovers something more to seafood. Within the new season of Twist of Style, superstar chef Vikas Khanna discovers one thing extra to seafood.

Fishing  nets and coconut bushes, vibrant folks and terrific tales, spectacular spices and multi-dimensional cuisines. Celeb chef Vikas Khanna has been savouring each little bit of this appetising coastal cocktail in season three of Twist of Style on Fox Traveller. Within the newest version, he’s gung ho on exploring dishes past the standard fare. “I personally like to work on reveals that revolve round well-defined themes, like on this case, its coastal curries. Themes, in line with me, maintain a stronger recollection worth,” says Vikas Khanna.

For the present, Vikas Khanna visits the numerous locations alongside the coast — sandy seashores of Udvada, Ratnagiri, Goa, Mangalore, Udupi, Manipal, Kochi and Pondicherry — the place he meets and greets native folks, shares their grub after which comes again to his kitchen and cooks up his model with a twist. Residence cooks, cooks, farmers, fishermen, bakers, retailers, restaurateurs and chocolatiers share not solely their meals with him, however expose him to their traditions and the story of their life. “These riveting accounts, secrets and techniques behind timeless recipes, little anecdotes…all this conjures up me to prepare dinner, and in a method, pay their dish my tribute by giving it my very own signature twist,” says Khanna. He’s utilized his ‘twist method’ whereas cooking up signature dishes of Caramelised Cucumber Cake to Shrimp Poha Biryani to Udupi Sambar Jar Desserts. Even conventional delicacies like ghee roast, duck roast, dry prawn curries, and puran poli have been revamped.

However it’s not simply twist and blend. Vikas Khanna has a strict rule whereas experimenting — “that the dish stays easy. An excessive amount of fusion solely results in confusion, and the thought right here is to attach with the auntyjis and mummyjis. I prefer to toss dishes that even my mom can replicate simply within the kitchen. That is my viewers base —they’ve made me what I’m at this time — and I can’t alienate them,” he says. The goal can also be to inspire youthful era to tune in. “I imagine in aspirational cooking, one which conjures up you to indulge too, and never simply presenting dal makhani on nationwide tv,” he provides.

His type of straightforward dialog as he goes searching for after which recreating the grub, provides a pleasant contact to the present. He likes to share his travels with the viewers — whether or not it’s the journey to Kerala seeking the kingfish or to Kochi port the place he savoured the very best fish caught and cooked in what he calls “the very best open restaurant he’s been to close the ocean”, or to his alma mater, in Manipal, the Welcomgroup Graduate College of Resort Administration, the place he failed within the second yr and was later honoured with a lifetime achievement award.

His favorite episode within the collection is the one the place he meets a lady who makes the very best poha and sells packets of it day by day. “Everyone knows poha is flattened rice, however I used to be curious to know the way she does it. I needed to know the method, and was humbled after I noticed her pounding the rice along with her arms. It was such a coronary heart warming episode,” says Khanna, who then returned to his kitchen and made a shrimp biryani of poha. He’s so taken in with the beautiful coastal panorama and foodscape that Khanna has determined to return out with a cookbook on coastal curries and delicacies. Within the meantime, Khanna might be touring with two of his newest books, Return to the Rivers and Bliss of Spices in February and March.

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