Feb 25, 2005 12:53 AM
57019 Views
(Updated Feb 25, 2005 12:53 AM)
Could anyone have imagined a CHEFin India to be famous and be talk of the town?? This is what SANJEEV KAPOOR( ex chef of long forgone Juhu Centaur) has done. Infact, he has redefined the image of BAWARCHI (THE COOK)and brought great accolades to this profession. His innovationsin Indian Culinary Artearned him the status of Brandimage.
Even today though students opt for Hotel Management, still they shy away from being a Chef. This profession was always looked down though we have to admit that in restaurants, catering etc. Men do their job with great finesse.
It was in early 90?s when the satellite channels opened up, ZEE T.V. was the first to package a cookery show ?KHANA KHAZANA?in a slick manner with its host-chef Sanjeev Kapoor. The lightings, the ambience, use of proper camera angles and the neatnesshave brought respect to this show.
Prior to this, even DDused to have some shows on these lines but hardly anybody could watch it. Also the stuff shown was not that easy to cook, most of the ingredients certainly were not readily available in the kitchen.
Only Sanjeev Kapoor revolutionizedthe entire cooking. He could make all those tandoori stuff or sweets, which really took lot of labor, in a JIFFY. (I still remember how easily he made jalebis with a specially stitched cloth). His charming smile, simple explanation, useful tips instilled CONFIDENCEin viewers to go ahead and try them.
. One just had to peep into the RASOI GHARand Lo! Cooking would be done with what was available at home. After 3 years of running this show at the public request, he brought out his First ever cookery book---KHAZANA OF INDIAN VEGETARIAN RECIPES. (Non-vegetarian dishes are published separately in another book at the request of viewers)
There has never been dearth of cook books by different people but the moment this one was launched, it sold like Hot Cakes. It became NO: 1 National Bestsellerin the year 1999.
Being an avid viewer of his shows, I had to grab my copy and till date I consider it as the Best Guide on vegetarian recipes. Here he has spread a feast of traditional and authentic Indian recipes. Its an assortment which will reach the heart of connoisseurs of Indian cuisine.
The contents have been divided into 6 sections:
1.SOUPS & SALADS: Some rare items like beetroot salad and red pumpkin soup are mentioned.
2.SNACKs: include recipes of Khaman Dhokla, batata wada, khandvi, rice pakoras, samosa, medu vada and so on.
3.VEGETABLES: Apart from the regular paneer, peas, aloo sabzi, there are exotic recipes like Shyam-savera, jhalfrazee, and mirchi ka salan ?
4.ACCOMPANIMENTS: Varieties of raita and dal make their way.
5.RICE & ROTIS: The oriental Indian breads with equally aromatic rice preparation are amazing.
6.SWEETS: The mouthwatering recipes of Basoondi, Malpua, Phirni, Rasmalai, Besan ke laddoo, Jalebi and others are written articulately.
Though the dishes may appear difficult to prepare, but this book eases out that tension in first time cooks. Instead of mentioning the measures by the grams and litres, he has used teaspoons, tablespoons and cups measures mainly for the benefit of the users. (This set of spoons ?cup is available in utensil shop). A detailed glossarycontaining the ingredients and the common utensils used in Indian cooking are provided at the end of the book.
The photos accompanying the recipes are MIND BLOWING and so Real tempting us to pick up and eat from the book itself !!! What a Fantasy!!
I have many other cookery books but this is definitely no:1 mainly for its Presentation, Precision and the Perfection in making the recipes WORK. U can never fail if followed correctly.
Kudos to Sanjeev Kapoor for making Khana Khazanawork in my kitchen!!!
