At Junoon, not just any old turmeric will do. Chef Vikas Khanna flies to India every month or so to select the restaurant’s spices himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen.
Tag: grinding spices
At Junoon, chef Vikas Khanna takes spices very seriously. He flies to India every month or so to select them himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen.
