vikas-khanna

I learned to cook at my grandmother’s side. One of my first jobs was grinding the spices. She had a large, heavy brass mortar and pestle. it was one of her most treasured possessions. She patiently taught me the importance of slowly dry roasting the spices and letting them cool before grinding them in the…

Ready to take that Indian dish to the next level? We hit up executive chef Vikas Khanna of the hot new Manhattan Indian restaurant Junoon—not to mention the guy that Eater readers recently voted the sexiest chef in NYC—for an easy method of adding flavor to dishes by infusing oil. The oil can be used…