Vikas Khanna is one such chef whose distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots.

Deepak Chopra

Getting noticed in a market flooded with Indian cookbooks is difficult, but Vikas Khanna, corporate chef at Michelin-starred Junoon in New York City, might have just hit on what it takes. Indian Harvest: Classic and Contemporary Vegetarian Dishes celebrates vegetarianism, fusion cooking, and eastern philosophy and spiritualism . . . The photos evoke a slowly disappearing India . . . Indian Harvest comes at the right time, when cooks are seeking new flavors and the world is becoming smaller.

Boston Globe

A stunning cookbook that offers an inspiring combination of traditional recipes and modern adaptations . . . Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Khanna's love of food and culture as well as his enthusiasm and warm hospitality shines on every page, and his book opens a new world of inspiration to vegetarians and omnivores alike.

Examiner.com

There's no better place in town for classical Indian cooking.

Adam Platt, NEW YORK MAGAZINE on Junoon (Named one of Ten Best New Restaurants of 2011, and one of The Platt 101: NYC's Best Restaurants)

[A competitor] for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well.

Sam Sifton, THE NEW YORK TIMES on Junoon (awarded two stars)