Vikas Khanna Imaginary Rain Book PDF

As Prerna, the protagonist, grinds the masala, kneads naan dough, fries hot puris, and prepares the tadkas, one can almost smell the fragrances emanating from her kitchen at The Curry Bowl, her Indian specialty restaurant in New York.

Books and Novels
8. May 2023
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Vikas Khanna Imaginary Rain Book PDF















Imaginary Rain Book PDF by Author Vikas Khanna is one of the most beloved Indian chefs in the world.

This novel is a celebration of life as well as an immigrant's story of survival, forgiveness and moving on.

Buy Book - Prerna, a woman now in her fifties, has been running an Indian restaurant in downtown Manhattan for two decades.

Prerna is on the cusp of a midlife crisis, and her life indeed unravels when she suddenly loses her son, her lease, and with these, her passion for cooking as well. Caught in the grip of newly awakened emotions, Prerna finds herself confronted by many haunting questions from her past, which take her back to her motherland, India. Download full PDF

And so begins an intensely personal struggle that will lead Prerna to forgive herself, escape her past and rediscover her true passion for cooking.

Imaginary Rain Book PDF Details  

Book Name Imaginary Rain
Author Vikas Khanna
Publisher Penguin eBury Press
Language English
Paperback 256 pages
Weight 100 g

 

About the Author

Vikas Khanna was raised in Amritsar, India where he grew up surrounded by large family feasts, the seasonal produce fresh from the fields of Punjab, and of course, his Grandmother’s traditional home cooking. It was at his grandmother’s side that he began to learn the intricacies of Indian cuisine.

He started his own banquet and catering business, Lawrence Gardens, at the age of 17. During his graduation from the prestigious Welcomgroup Graduate School of Hotel Administration, Vikas went on to train under renowned chefs of Taj Group of Hotels, Oberois, Leela Group, and many more. He has studied at the Culinary Institute of America, Cornell University and New York University and the prestigeous Le Cordon Bleu, Paris.

He has worked with some of the most honored chefs in America in New York. He has received glowing reviews from the press, his gastronomic peers, and also recognition from the James Beard Foundation.

 



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