oes without saying that good food has always held an important place in our lives. Now maybe its just me but I feel that the hands that make good food have gained the respect and have been given the due credit they deserve only in recent times. Thanks to popular media that stepped up to the plate and made not just food but also cooking fashionable. Even so this has happened only in recent times (you do remember those early 90's cooking shows don't you). Today there are entire television channels dedicated to food and present food in style. Credit also goes to some pioneers in this field. Growing up I always fancied cooking shows. I even have my little list of chefs that I have followed and like, some more than others. I have even blogged about several of the recipes from some of my most favorite chefs. One of the more recent additions to the list - and not just anywhere but very close if not the topmost on the list - is chef Vikas Khanna. He is one of those personalities whom I have very recently come to know and deeply admire. He is through and through a total inspiration right from the humility with which he speaks about even his biggest achievements, from the early days of his struggle to the peak of success which he is at right now to the passion with which he uses his ingredients in his food (you should watch him talk about spices, say some rare kind of pepper that he considers extra special, like a woman would about the newly acquired rock on her finger).
So here is a recipe that I adapted from one of his collections. Needless to say we all loved it.
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