Flavors First
Vikas Khanna
with Hari Nayak and Edward Mitchell
Photographs by Shiva Chiluveru
A meal has the power to purify any given moment into a universe of flavor and experience. No oth-
er moment will be like this one, a meal to augment the joys of life, at once ephemeral and endur-
ing. The flavors stir the senses and bring people together in a unified feast of pleasure. Vikas Khan-
na knows the subtle power of this artistry. He possesses the remarkable ability to create foods that
bind people and communities. He lives it day to day, and puts it on the plate of every dish he serves.
Welcome to a unique experience of global flavors which took more than five years in the making.
Since the day Vikas partnered with Chef Edward Mitchell of Robbins Wolfe Eventeurs, a new wave of
cooking swept over their kitchens. The easy availability of spices and ingredients from beyond nation-
al borders has expanded the pantry and vocabulary of professional kitchens and given a whole new di-
mension to dining. Whether they are developing menus for the Café at Rubin Museum of Art or cater-
ing international galas, the mission remains common – Flavors First. With this book, we bring the same
experience to the home chef, understanding just one basic global food phenomenon – Flavors First.
These recipes utilize readily available ingredients, simple techniques, and unique combinations. From
the innovative soups, exotic vegetables, and enticing curries, to the creation of breathtaking desserts,
Flavors First captures a unique cooking experience. With this book, home cooks can craft these dishes
in their own kitchens. His warm and accessible tone will appeal to both beginners and advanced cooks.
Acknowledgments
It is my pleasure to thank so many people who have helped in putting this book togeth-
er. Needless to say it would have been impossible to create this cookbook without them.
My friend and co-author Hari Nayak who has worked years to put this vision on pa-
per, Ed Mitchell for giving so many dimensions to my food, Shiva Chiluveru who
has captured every dish with his lens, making it live forever. I am truly grateful.
A special thanks to all the chefs and staff members who have worked
with me in the past and in the present and always keep my passions alive.
I would love to thank Mr. and Mrs. Shah for giving me my first job in Amer-
ica at Salaam Bombay while I was studying at New York University.
Mr and Mrs Mohammad Islam for always believing in me.
Inderjit and Manveen Singh, Shelly and Donald Rubin, Mr. Avatar Walia and Mr.
Gary Walia, Robins Wolf Eventeurs for giving me the opportunity to work with them.
Arlyn Blake, Aimee Mullins, Eric Treiber, Saori Kawano and the Gohan Foundation.
Rajesh Bhardwaj and Vipul Malik. None of this would have been possible without your support.
My colleague and friend Andrew Blackmore for helping me develop this book with all his
hard work and support.
And, I am profoundly grateful to my family for always supporting me and my projects and be-
ing a constant source of strength in my life, especially my neices, Ojasvi and Saumya Khanna.
Last, I bow to God’s grace for giving me the opportunity to feed so many people every-
day.