Originally posted by: chahat4u
Posting today for the first time, for me personally Chef Vikas is my favourite amongst all three. As for Chef Ranveer he'd said he has opened some 24 restaurants all over the world. I respect Chef Sanjeev Kapoor for being the pioneer and a role model, but then that's about it.
But I would like to share why I respect, admire and like Chef Vikas so much. No doubt his humility is one of the attributes; but it is his journey to be a celebrity chef which everyone must know about.Posting a video of an episode of "Achiever's Club" on Star World which if you have seen already, I apologise. but those who haven't, please do have a look at it. N yes, Chef Vikas does owns Junoon, he'd opened it in collaboration with his friend![YOUTUBE]http://www.youtube.com/watch?v=jFThNPdXLWw[/YOUTUBE]
JUNOON TO MAKE DUBAI DEBUTAS FIRST EXTENSION OF CULINARY BRANDManhattan's Acclaimed Contemporary Indian Restaurant to Open at UAE City's Shangri-La HotelNEW YORK, MAY 15, 2014-Junoon,New York City'sMichelin-starred contemporary Indian restaurantknown for its elegantly modern take on traditional dishes, will open its second location this fall as a 5,000square foot, 145-seat United Arab Emirates (UAE) outpost inDubai's five-star Shangri-La Hotel. New York based restaurateur Rajesh Bhardwaj, who founded Junoon as an expression of his passion for the food andculture of his native India, made the announcement atthe restaurant'sthird anniversary celebration onWednesday evening, May 13. He stated the new Dubai location will set the stage for future expansion of theJunoon brand; one internationally acclaimedfor its exploration of Indian cuisine's infinite gastronomicpossibilities under the guidance of Corporate Chef Vikas Khanna, one of the subcontinent's most renown culinary talents and cookbook authors. A brand that has been awarded a coveted Michelinstar annually sinceJunoon opened in 2011."We feel strongly Junoon can be a global brand and have been researching cities that would be a good fit forour first foray into expansion. One of the wworld's fastest growing cities and travel destinations, with a large Indian ex-pat community, Dubai stood out as the site of the second Junoon," Bhardwaj explained."Dubai'sdynamic culinary scene, with the world'smost celebrated chefs opening restaurants there, was another draw.Having a presence in Dubai is increasingly important to the futureinternational growth of a restaurant brand."Bhardwaj also cited the original Junoon's popularity withbusiness travelers from the UAE as a factor indeciding on Dubai, along with the restaurant being frequented bysome of the Middle East's royal families.Consequently, he considers the Dubai opening a first step to toward the possible establishment of additionallocations in the region.As the first Junoon ("passion" in Hindi) brandextension, the Dubai restaurant will incorporate many elementsof the Manhattan original, but will also reflect its Arabian Peninsula address with food, beverage anddecorative nods to the regional culture.The menu will be rooted in Junoon's culinary philosophy of focus ongoing high quality sustainable ingredients that have an affinity for Indian cuisine, prepared with elevated cookingtechniques to yield contemporary interpretations of Indian food. Some 65 percent of it will replicate the NewYork menu, the remaining devoted to new items created for Dubai diners, including dishes based on thegrouper and massive prawns for which the local waters are so famous.Similarly, the beverage program will follow Junoon New York's lead with a superiorwine selection,representing the best of old and new world production. And by cocktails of classic origins, as well as contemporary mixology concoctions utilizing ingredients from the kitchen to lend a food and drink flavor-consistency. However, in Dubai, mocktails will be showcased by a large array of non-alcoholic concoctionsinspired by the kitchen to further enhance Junoon's comestible and beverage confluence.For Dubai, architect and designer Tarik Currimbhoy is fashioning a contemporary space where ancient Indianartistry and stylish elegance seamlessly converge as he did for New York. The ManhattanJunoon's "tree oflife" theme will be conveyed withbronze palm trees symbolic of Dubai, the centuries old Burma teak arches from an Indian mansion acting as stunning counterpoint to their modern motif throughout the restaurant- .
Originally posted by: khushi_shankar
Yep, I have heard of his restaurant in Toronto, and honest to god it had a terrible review. I would not waste my money going there. His one main dish has something like $16 with a $8 starters. Here, we can go to a great Indian buffet for $15! and the dishes sounded quite odd and very not-IndianHis recipes also are quite odd. My mom used to watch is show on Zee and those dishes were the worst she ver made. Her signatures are way way better than the weird recipes SK dished out.No offense to SK fans. According to my opinion, he is jsut so over-rated.
Originally posted by: shivamala
Today I bought SK pickle its ok. I have eaten better pickle than SK.
Originally posted by: Atrociousfan
Has anyone ever been to VK's or RB's restaurants? If yes, how was the food?
Me and my mum have tried A LOT of recipes shown on Khana Khazana and were pretty disappointed to be honest.
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