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Tag: Junoon
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.
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.
While wholesalers might offer everything from fenugreek to whole turmeric, Junoon chef Vikas Khanna doesn’t settle for other people’s imports. He travels to India himself every month or two, bringing back as many spices as he can carry.
