In the brand new season of Twist of Taste, celeb chef Vikas Khanna discovers one thing extra to seafood.
Fishing nets and coconut bushes, vibrant individuals and terrific tales, spectacular spices and multi-dimensional cuisines. Celebrity chef Vikas Khnna has been savouring each little bit of this appetising coastal cocktail in season three of Twist of Taste on Fox Traveller. In the most recent version, he’s gung ho on exploring dishes past the standard fare. “I personally love to work on shows that revolve around well-defined themes, like in this case, its coastal curries. Themes, according to me, hold a stronger recollection value,” says Vikas Khanna.
For the present, Vikas Khanna visits the numerous locations alongside the coast — sandy seashores of Udvada, Ratnagiri, Goa, Mangalore, Udupi, Manipal, Kochi and Pondicherry — the place he meets and greets native individuals, shares their grub after which comes again to his kitchen and cooks up his model with a twist. Home cooks, cooks, farmers, fishermen, bakers, retailers, restaurateurs and chocolatiers share not solely their meals with him, however expose him to their traditions and the story of their life. “These riveting accounts, secrets behind timeless recipes, little anecdotes…all this inspires me to cook, and in a way, pay their dish my tribute by giving it my own signature twist,” says Khanna. He’s utilized his ‘twist technique’ whereas cooking up signature dishes of Caramelised Cucumber Cake to Shrimp Poha Biryani to Udupi Sambar Jar Cakes. Even conventional delicacies like ghee roast, duck roast, dry prawn curries, and puran poli have been revamped.
But it’s not simply twist and blend. Vikas Khanna has a strict rule whereas experimenting — “that the dish remains simple. Too much fusion only leads to confusion, and the idea here is to connect with the auntyjis and mummyjis. I like to toss dishes that even my mother can replicate easily in the kitchen. This is my audience base —they have made me what I’m today — and I can’t alienate them,” he says. The intention can also be to inspire youthful technology to tune in. “I believe in aspirational cooking, one that inspires you to indulge too, and not just presenting dal makhani on national television,” he provides.
His type of straightforward dialog as he goes in search of after which recreating the grub, provides a pleasant contact to the present. He likes to share his travels with the viewers — whether or not it’s the journey to Kerala looking for the kingfish or to Kochi port the place he savoured one of the best fish caught and cooked in what he calls “the best open restaurant he’s been to near the sea”, or to his alma mater, in Manipal, the Welcomgroup Graduate School of Hotel Administration, the place he failed within the second yr and was later honoured with a lifetime achievement award.
His favorite episode within the collection is the one the place he meets a girl who makes one of the best poha and sells packets of it every day. “We all know poha is flattened rice, but I was curious to know how she does it. I wanted to know the technique, and was humbled when I saw her pounding the rice with her hands. It was such a heart warming episode,” says Khanna, who then returned to his kitchen and made a shrimp biryani of poha. He’s so taken in with the beautiful coastal panorama and foodscape that Khanna has determined to return out with a cookbook on coastal curries and delicacies. In the meantime, Khanna shall be touring with two of his newest books, Return to the Rivers and Bliss of Spices in February and March.
