Check out the full recipes for Vikas Khanna's vibrant and delicious dishes.
It's not every day that home cooks get the chance to recreate recipes from a chef who has earned a Michelin star for their jaw dropping culinary creations.
"It played such a trick on my palate as the piping hot yogurt oozed out of the crust. This is one of my best creations at my restaurant Kinara in Dubai, thus I wanted to bring New Yorkers a taste of crispy kataifi and hung yogurt. We serve this with fermented purple cabbage that is pureed with lemon zest and cumin. Passion fruit gel adds a sweet sour taste to bring this medley together."Transfer the hung yogurt to a mixing bowl.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
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