Kesari Kalamakai - Baked Oysters with
recipe comes from Vikas Khanna an Indian chef
now living and teaching as well as cooking in New York.
asked to give a brief summary of how he came to be where
he is today this is what Vikas had to say:
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.
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
has his own web site which contains additional information
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".
stick unsalted butter
1 small onion, finely chopped
1 teaspoon minced garlic
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
the oven to 500°F
the butter in a skillet over medium heat. Add onions
and garlic and sauté until transparent, about
the flour and stir thoroughly to avoid any lumps.
white wine, saffron threads, heavy cream and honey
and reduce slightly. Season with salt and pepper.
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.
the sauce over the oysters by fully covering them.
Bake the oysters until piping hot, about 10 minutes.