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Khana Khazana (transl. Food treasure) was an Indian Hindi-language cookery show hosted by Indian chef, Sanjeev Kapoor. [1] The show was primarily based upon Indian cuisine . The show was directed by Hansal Mehta .
In 1993, Sokhi hosted the first episode of Khana Khazana on Zee TV. [3] [6] He launched his first solo show Harpal ki Rasoi on Nagpur's local Siti Cable TV, but the show was not as successful as Sokhi expected it to be. Later, Sokhi started hosting Turban Tadka on Food Food channel, which gained him popular recognition in India.
Sanjeev Kapoor of Khana Khazana is Popular's best-selling author and Popular has published more than 85 books by him. These are also available in Hindi, Marathi and Gujarati. Rasachandrika: Saraswat Cookery Book is a great compilation of delectable recipes from Maharashtrian and Konkani cuisine. [2]
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
ITA Award (2010, 2004, 2002) - For Best Cookery Show ( Khana Khazana) National Award of 'Best Chef of India' by the Government of India for his popularity and contribution to Indian cuisine [6] Ranked 31st in Reader's Digest list of '100 of India's most trusted persons' and 73th in the Forbes list of 'top 100 Indian celebrities of 2019'. [7]
Rated as one of the few TV Chefs with a great deal of integrity for her thoughtful and meticulous recipes on TV shows - Indian Express [22] Co hosted the Knorr (brand) Master Class, with MasterChef Australia Judge Chef Gary Mehigan at the World on a Plate Food Festival, Bangalore, June 2016 [ 23 ] [ 24 ]
How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked
Buknu is a very ancient recipe and is claimed to have medicinal values. It is used as both a spice and a condiment. Buknu's main ingredients include amchoor, salt, turmeric, cumin seeds, asafoetida, black cumin, black cardamom, and oil. [1] [2] The recipe for Buknu likely originated in the [Kanpur city] of Uttar Pradesh.