Spices have not only reshaped the destiny of Indian history through the trade routes, inviting many a curious sea-farer with their irresistible flavours, but also recreated the gourmet magic in every Indian kitchen with their distinctive aromas. That the science of Ayurveda heavily relies upon the rules of combination of spices in diet proves beyond doubt that spices are not mere flavouring agents, but they are vectors of healing and wellness. Bliss of Spices brings to you this veritable essence of Indian cuisine.

Drawing inspiration from his grandmother’s traditional cooking in India to his time spent as a top chef in New York, the book draws from Vikas Khanna’s distinct repertoire. He suffuses a whiff of tradition with recipes like the Rajasthani Okra with Tomatoes and Sesame Seeds and South Indian Tamarind Pulao and goes on to impart a scent of innovation with his contemporary spins on tradition, such as Chai-infused Grilled Lobster with Coconut Curry and Cumin-spiced Stewed Zucchini. Topped with sections devoted to every constituent of an Indian meal, including Chutneys and Beverages, and a glossary of ingredients and spices that includes tips on handling and storage, Bliss of Spices proves to be a treasure in Indian home cooking. The book serves as a subtle reminder of the timeless relationship between spices and food in India, the celebration of which is shaped into the Bliss of Spices; whose fragrance and flavours can only be savoured upon.

Born in India, Vikas Khanna learned to cook from his grandmother and opened his own catering company at the age of seventeen. After apprenticing under the most renowned chefs of India, he moved to the United States in 2000 and has worked his way up to be one of New York City’s top-rated chefs. He was named one of Star Chef’s “Rising Stars” in 2010 and is currently the Executive Chef of the Michelin-starred restaurant Junoon. Known to many as the host of MasterChef India and FOX Traveller’s Twist of Taste, he is also recognized for his humanitarian work with SAKIV, New York Chefs Cooking for Life, and his documentary film series about food and religion, Holy Kitchens. Vikas resides in New York City.