Chef Hari Nayak and My Indian Kitchen

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The Indian culinary culture is best known for its extraordinary flavors, and the use of very special spices that never fail to hit the right spot in our gastronomic pleasures. We’ve been hearing about this region’s food and cuisines, but we may have missed highlighting the best when it comes to this field. This is a tribute for a person that have dedicated his life and passion for food – Chef Hari Nayak.

If you’re not too familiar with the world of culinary chefs, let me introduce to you Chef Hari Nayak. A very talented Indian chef, Hari Nayak makes incredible statements through his dishes and showcases his brilliant mind and hands when it comes to the world culinary arts. He is also a world-class food and culinary consultant for the Indian food culture. This great chef is also a restaurateur and an author of several cookbooks, including a collaboration book with world-renowned chef, Daniel Boloud. Chef Hari Nayak traces his humble culinary beginnings back to when he was still 8 years old, making an Indian specialty called the  Masala Omelet   for his family. He makes the impossible, possible, going beyond his limits in creating the best world-class dishes he could make.

His culinary history makes me not wonder about is current famed success. Being a topnotcher and an honor student when he graduated from the Culinary Institute of America back in 1998, Chef Hari Nayak worked his way to the top of the business. After finishing culinary school, he went on to work with some of the best restaurants in America, including apprenticeship under another famed chef, Alain Ducasse. Aside from that, he also shared his culinary magic in some of New York’s world-class restaurants such as Daniel and Aquavit. Adding feather to his toque is his recent venture, the  Soul and Spice restaurant based in Kuwait along with Marriott Hotels, among others. He is also currently a consulting chef and business partner of New York’s Orissa. Chef Hari Nayak was also featured in several food publications such as the Restaurant News, The New York Times, and India Times. His popularity has even given him a spot for a web-based show on one of the top food portals, ifood.tv. Amidst the circle of many great culinary chefs from Europe, America, and Asia, he has proven that the Indian’s don’t just use spices to charm the foodies. It takes a lot of heart, passion, talent, and recognition of his culture, for a great chef to be as successful as he is today.

Chef Hari Nayak was given renowned recognition for his cookbook, “Modern Indian Cooking,” for giving a whole new dimension and modern touch to classic Indian cuisines. Now, is set to release his newest cookbook baby entitled, “My Indian Kitchen.” The title of the book speaks for itself. It is a summary of his fearless recipes and endless praise for the Indian culinary flavors. Chef Hari Nayak’s My Indian Kitchen features details such as The health benefits of Indian cooking, Indian cooking for the spice sensitive, Pairing wines with the Indian cuisine, Indian style and flavored summer grilling ideas and recipes, preparing an Indian/Bollywood-themed cocktail party (bruschetta recipes with Indian twist), some important holidays for the Indian culture, among others. I know some people would think that Indian foods have nothing special in it, but they are wrong. I have tried one  myself and it was one of the best meals I’ve had in years (a foreign meal, that is).

To get in touch with distinct Indian flavors, and grab a copy of Chef Hari Nayak’s newest cookbook, My Indian Kitchen. Prepare yourself for an awesome and pleasurable experience in your own kitchen.

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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