Return to the Rivers RECIPES AND MEMORIES OF THE HIMALAYAN RIVER VALLEYS by Vikas Khanna with Andrew Blackmore-Dobbyn Foreword by His Holiness the Dalai Lama Hardcover/444 pages/ ISBN: 978-1891105-53-1 Lake Isle Press December 2013 In the realm of travel and culinary enthusiasts, few ventures are more sought-after than the adventurous culinary vacation. Food aficionados are leaving the comfort of their own kitchens to travel the globe and cook alongside expert chefs, learning the best techniques dish preparation, spice selection, and the secrets of indigenous ingredients. For those who are unable to take several weeks off to discover the wonders of international cuisines, Return to the Rivers brings the culinary expedition to you. Take a gastronomic tour with Vikas Khanna, award-winning Michelin-starred Indian chef, restaurateur, filmmaker, humanitarian and the host of the TV show MasterChef India. Both a cookbook and a travelogue, Khanna’s newest book takes us on a pilgrimage across the Himalayas as he delves into the culture and tradition surrounding these sacred foodways—everything from finding local ingredients to serving this incredible food. Vikas Khanna, along with Lake Isle Press, launched Return to the Rivers at an exclusive media event on Tuesday, January 28 at Junoon Restaurant. Return to the Rivers boasts nearly 500 pages, and 100 full-color photographs of plated dishes, exotic travel experiences, and personal and thoughtful musings that preserve the traditions, values and simple gifts that the Himalayan people bestowed upon Khanna. Khanna’s spiritual and culinary journey through the Himalayan heartland brings foodies and travel enthusiasts some of the best recipes and culture from Bhutan, Nepal, Tibet, northern India, and western China. Khanna’s book explores a wide variety of cultural delicacies, as it is organized by Street Foods; Soups and Noodles; Grains; Vegetables; Fish; Poultry, Eggs, and Cheese; Meats; Breads; Condiments;...

Celebrity Chef Vikas Khanna can now add to his list of impressive accomplishments the honor of receiving a Michelin Star for his work at Junoon Restaurant in New York City. Chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India, he is an entrepreneur with a vision. Hailing from Amritsar, India, Vikas took the inspiration derived from large family feasts and turned it into a brilliant career. He has received extremely impressive reviews from a wide variety of media sources, his gastronomic peers, as well as recognition from the ever important James Beard Foundation. 1) How has being honored with a Michelin Star effected your professional life? Receiving the Michelin Star was the greatest honor for our entire team at Junoon, who all worked extremely hard toward a common vision. Junoon has achieved a benchmark, and now the commitment is to do even better in the times to come. 2) What’s your next project? I am a person who believes in a vision of togetherness and what we decide as a team along with our mentor Rajesh Bhardwaj, will be the direction. In the meantime, I am working on our film series Holy Kitchens. I just had the honor of spending time with His Holiness Dalai Lama in Bodhgaya. His Holiness will be speaking in the film on Buddhism and the interconnectedness of food and spirituality. 3) You are a writer, television personality, filmmaker and humanitarian. Which one of these delivers the highest level of satisfaction and why? The highest level of satisfaction for me comes from the work that has over the years represented our country, cities and our family in the brightest light. I want my work as a whole – food, books, films and television to...