World Chefs - Khanna hopes to inspire with book, TV show - minimum temperature to wash dishes in restaurant

NEW YORK (Reuters Life! )-
Celebrity chef Vikas Khanna wants his new book and TV shows to inspire family chefs and children in their hometown of India to express their culinary talents. The 39-year-
The old man born and raised in Amritsar now lives and works in New York City, where he opened his restaurant Junoon.
Known for his global focus on modern Indian cuisine, Khanna took over as the chair and judge of the "Indian chef", which will start the second season this month.
Khanna told Reuters that he grew up in India and that his new recipe was "taste first" and fast during the Islamic fasting month of Ramadan.
Q: Do you have any dishes in your new book that reflect the food you ate from an early age?
A: "Most of the dishes at the beginning were made by my grandmother.
I don't think the area is as important as the season.
This is one thing I learned when I was in France.
I use my grandmother's taste and concept, and after the chefs in the Western world taught me, I took them to another level.
Q: What is your memory of early food?
A: "A good thing to grow up with A big family rather than A very rich family is that there is no privilege to go out for dinner.
It will be a great opportunity for us.
But it's a way of life here.
Eating at home is a big deal.
Q: What do you think of comfort food?
A: "I eat almost the same food every night.
It's a bowl of lentils for me.
Lentils are my home-cooked food, comfortable and safe.
This is everything.
This is a common food in India.
I ate very late, but I liked the bowl of lentils that were placed on the counter.
It took me an hour to finish.
I 've been tasting so much food all day, but when I get off work, it makes me happy to have a bowl of lentils.
Q: You hold meditation classes for your staff in your restaurant. Why?
A: "We all sit together in one room, all in one pose, all in one mode, all in the same breathing mode.
A lot of mediation is based on breathing-
This is the greatest form of union.
This is the connection between us.
This is our connection with the divine.
We can control our thoughts.
With proper breathing, we can control our anger.
Q: Why did you decide to be the host of the TV show Indian chef?
A: "The reason for doing this program is to tell another child like me who grew up in A simple family that everything is possible.
Stay positive. Remain focus. You work hard.
It has no magic.
In the end, it's all energy.
You will attract some energy when you give good energy, and I have always been a complete advocate in this regard.
Q: You just finished a documentary about food and Islam.
What did you learn?
A: "The concept of fasting.
Why did it become an institution?
Why is it respected in culture?
What does it mean?
I fast this month.
I fast from morning to night because I want to be part of that alliance, even though I don't belong to that faith.
"I just want to see what it feels like. It was so hard.
You have to control yourself.
It shows you the meaning of tolerance.
This shows that there are many hungry people in the world.
This is their normal life.
It is so precious when you eat food. I loved it.
You have to wait so long.
Imagine the whole country breaking fast together.
This is true unity, true unity.
Pear and tamarind sauce (Nashpati-Imli Chutney)(
About 1/2 cups)
2 tablespoons vegetable oil 1 tablespoon black mustard seeds 4-
Ripe pear, core and cut into 1-
1/2 teaspoon ground cinnamon 1/4 cup tamarind 1/2 cup sugar 1/2 teaspoon salt1 water.
Heat oil with medium weight Medium Heat
Chassis with lid.
Add mustard seeds and stir for a minute.
Add pears and cook until the seeds cover well.
Boil with cinnamon, tamarind sauce, sugar, salt and water.
Lower the fire, cover it up and cook for about 20 minutes until the pear is cooked, liquid syrup.
Add extra water if needed. 2.
Remove from the high temperature, open the lid and cool to room temperature.
Adjust the salt according to taste.
Stored in a closed container, refrigerated for up to two weeks. (
Report by Liang Zekai;
Editor Patricia Reaney)