Over the past five years or so, Vikas Khanna has been working in places where he’s been able to throw off the cloak of celebrity chef, and walk in the world’s spice fields. Here, the aromas waft through on morning breezes, leading him, quite literally, by the nose. His idea is to learn of what comes before the final spice is harvested — the stage of the spice flower.
Life of Spice for Vikas Khanna's book that will release in 2018 Photo: Vikas Khanna
Life of Spice for Vikas Khanna's book that will release in 2018 Photo: Vikas Khanna
“Can you imagine that green cardamom flowers look like little orchids, or that pepper is pollinated by raindrops, or even that vanilla was once pollinated by the bees? Today, because there are no bees, only women and children can do this, because it’s the most delicate process ever,” says Khanna. Through his chase after the spice flower — he headed to Vietnam and Arunachal Pradesh twice to catch the budding of the star anise, but missed it — he has slept in spice fields, and even written a poem.
Life of Spice for Vikas Khanna's book that will release in 2018 Photo: Vikas Khanna
Life of Spice for Vikas Khanna's book that will release in 2018 Photo: Vikas Khanna
To be put together in a book slated for release next year, each of the 28 spice-flower stories will be followed by eight-10 recipes with the particular spice in focus. The “not-touched-up images” are shot by the chef himself. In a sense, the book represents Khanna’s present state of being: He says he is re-examining priorities and looking at slowing down, to engage more with his foundation, Sakiv.
Life of Spice for Vikas Khanna's book that will release in 2018 Photo: Vikas Khanna
VIKAS
