Vikas Khanna's beginner's guide to cooking, setting up kitchen

Michelin-starred chef Vikas Khanna has now come out with a beginner's guide to cooking and setting up the kitchen in which he gives step-by-step details of using the right gadgets and utensils, stocking things in the pantry and throwing a first party.
"My First Kitchen" also has more than 100 recipes to suit a variety of palates and instructions for storing and cooking ingredients and planning menus for those who aim to become whizz-cooks at home.
"The most important aspect of any kitchen is setting it up right, based on your convenience, need and, most importantly, your passion," says Khanna, who has hosted events for several world leaders and celebrities including the likes of Barack Obama, the Dalai Lama and Pope Francis.

In the book, published by Penguin Random House, he goes on to show how cooking should be a process of discovery and enjoyment.
"Combine ingredients, mix flavours and make creative dishes that come together aesthetically on the plate and that you are proud to present," he says.
He then goes on to tell about the nitty-gritty of cooking.

"In cooking, controlling the temperature during the process is vital. Then comes the significance of technique which generally depends upon trial and error, practice and, most importantly, instinct. Lastly, no chef can stress enough the importance of time because perfect timing can lead to a prefect dish," he says.

The most important ingredient in all cooking, according to Khanna, is flavour and towards that end, the first and foremost requirement is that everything going into the recipe should be absolutely fresh.
He also says that when prepared and served with love and compassion, food has the power to nourish and feed not only our bodies but also our souls.
"While cooking in the Golden Temple langar kitchen, I used to watch the devotees chanting while they worked, and somehow the food at the langar always tasted extra special and satisfying," he says.