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Recipe for :

Kesari Kalamakai - Baked Oysters with Saffron-Honey Glaze

This recipe comes from Vikas Khanna an Indian chef now living and teaching as well as cooking in New York.

When asked to give a brief summary of how he came to be where he is today this is what Vikas had to say:

I was born in the holy city of Amritsar, India. I did not have to try different jobs to understand and decide out about my profession. I just wanted to be in the food business from the very childhood. At the age of ten, I started creating my own recipes and ways to present them. I ran my own banquets at the age of sixteen and wanted to develop my passion professionally. I graduated from the prestigious WelcomGroup Graduate School of Hotel Administration. During this period I was trained under some of the top Food Authorities of India at the flagship hotels of Sheraton, Taj, WelcomGroup, Oberoi, Kempinski, Cater to Cater and Essex banquets. After gaining enough experience I took my business, with the help of my family, to one of the most popular banquets and catering services in North India. Lawrence Gardens is one of the favorite banquets in Punjab.

During this period I had hundreds of opportunities to take my concept of banquets all over the country. While, I was focusing to take my profession Internationally I moved to New York City in 2000 and studied at some of the major Culinary Institutes in the US like Culinary Institute of America, Massachusetts Culinary Arts, New School, New York University and lots more. I served as The Executive Chef of the Salaam Bombay Restaurant, New York and was appreciated for my culinary genius by press from all over the world and my gastronomic peers. Today I have affiliations from The James Beard Foundation, New York University, Cornell University, Wall Street Rising, Taste of Tribeca, Just One Break, International Association of Culinary Professionals, Borough of Manhattan Community College, Johnson and Wales University, New York Public Library and many more.

Vikas has his own web site which contains additional information <click here>

"This dish comes from North Kerala, s southern coastal state of India. I was planning a Valentines Menu one year, when Iintroduced this dish considering the Aphrodisiacs nature of Oysters. The deep flavors of saffron, honey and oysters became an instant finger-licking favorite".


1/2 stick unsalted butter
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon
1/2 cup all purpose flour
1/3 cup dry white wine
1 teaspoon saffron threads
1 cup heavy cream
2 tablespoon honey
salt to taste
freshly ground black pepper
24 freshly shucked oysters, and left on half shell


  • Preheat the oven to 500°F
  • Heat the butter in a skillet over medium heat. Add onions and garlic and sauté until transparent, about 5 minutes.
  • Sprinkle the flour and stir thoroughly to avoid any lumps.
  • Add white wine, saffron threads, heavy cream and honey and reduce slightly. Season with salt and pepper.
  • Bring it to boil and check the consistency of the sauce. If too thin, thicken with constarch and water mixture or if thick, bring it to desired consistency by adding a little water.
  • Spoon the sauce over the oysters by fully covering them. Bake the oysters until piping hot, about 10 minutes. Serve immediately.

Serves 6

Vikas Khanna