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It is the first event in a series of culinary fundraisers to be held at many of the World’s wonders and the master mind behind this dream is none other than chef par excellence Vikas Khanna. “It all began when I saw the concert performed by Yanni at the Taj Mahal, in India, and thought why are the wonders of the world always associated with music and rock concerts? Today master chefs are hotter property than rock stars because food has become such a huge deal every where. According to surveys 72 percent single women want to date chefs, so I started thinking well why not do a series of fund raisers for Sath(Society for Accessible Travel and Hospitality) around the wonders of the world. The idea behind this fund raiser is to create awareness for the needs of people with disabilities. All proceeds from this event will be used by SATH to promote accessibility programs in Egypt and beyond.” Vikas is hosting this event along with 26 chefs from all over the world. “Every Chef will be required to prepare one culinary delights for guests (approx 500) for a tasting evening on July 20th, 2006 in the shadow of the Great Pyramids of Giza, Cairo, Egypt. Participating chefs will be representing their country. We are also reaching out to different networks for filming this documentary on this historical evening.” Vikas is also holding a fund raiser on the 20th of June in New York to aid the Egypt project.
For more information on the event go to worldofchefs.org. SPECIALTY DISHES Vikas Khanna shares two Egyptian recipes that he will be creating at the event. Basboosa Semolina and Cardamom Dessert Serves 6 2 lbs semolina 2 1/2 cups sugar 3/4 lb butter, plus 2 tablespoons for greasing the pan, room temperature 10 cardamom pods, finely ground 16 ounces plain yogurt slivered almond halves Preheat the oven to 350°F. In a large mixing bowl, combine sugar and semolina. Add butter, and ground cardamom. Using your hands mix by rubbing between your palms for at least 10 minutes until the mixture is well blended. Then add the yogurt and mix the same way until the dough feels smooth in your hand. If it feels dry add one tablespoon of water at a time, until it attains a pie dough like consistency. Butter a 13/9/2 pan, and with your hands, pat the dough down until smooth and flat. With a sharp knife slice the dough in 2 x 2 inches squares or into diamond shapes. Press one almond half onto the surface of each piece. Bake until golden brown, about 30 to 40 minutes. Serve hot or at room temperature. Bamia Meat and Okra Stew This dish is popular in the Middle East and can be prepared with lamb or beef. I have made a few changes to this classic to give it an Indian touch. Serves 6 1 cup chickpea flour 4 tablespoons fresh cilantro, finely chopped salt to taste ½ cup water 1.5 lb fresh okra, conical tops trimmed vegetable oil for deep frying 4 tablespoons unsalted butter One 2-inch fresh ginger, finely chopped Preheat an oven to 325°F. Make a smooth batter of chickpea flour, cilantro leaves, salt, and water. Coat the trimmed okra and fry it for about 3 to 4 minutes on high heat in batches, until the okra turns light brown and crisp. Drain the excess oil and reserve for later use. Melt the butter in a large frying pan over medium-high heat. Working in batches, add the meat and fry, turning, until browned on all sides - about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the remaining fat in the frying pan and sauté over medium heat until tender and translucent, about 8 to 10 minutes. Add the garlic, ginger, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed, about 1 1/2 hours. Taste and adjust the seasoning. Remove the stew from the oven and arrange the fried okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Bake it again for about 35 minutes. Add stock or water if the mixture seems too dry or thick. Serve it hot with rice. Tips: Addition of ginger for this recipe is not traditional, but adds a great flavor to the meat. Generally in Egyptian cuisine, okra is soaked in red wine vinegar for 20 – 30 minutes, to remove the slimy texture. The okra is then drained and reserved until used in the recipe. In this recipe I am adding a little Indian flavor by tossing it in a light batter of chickpea flour, cilantro, and salt and deep frying it. This adds a crunchy texture to the dish. Do you have a favorite restaurant in your city that you would like to review for Kavita? Email your piece to editor@Kavitachhibber.com. Disclaimer: The views and opinions expressed in these columns are solely those of the interviewee(s) and/or authors and do not necessarily represent those of the editor/publisher. April 2006 - Vikas Khanna’s "Baisakhi: Festival of Harvest"
March 2006 - Vikas Khanna’s "Mango Mia: Celebrating the Tropical World of Mangoes" February 2006 - Vikas Khanna: Profile of the Master Chef by Kavita Chhibber November and December 2005 - Asha’s Contemporary Indian Cuisine, Dubai All Material © Copyright Kavita Chhibber and respective authors. 
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The Living Pyramids: Chefs in Egypt
In all this many people including Mrs. Meera Gandhi and Para Olympian Aimee Mullins have given Vikas a lot of support.” I can’t even begin to tell you the amount of help and support I have received from so many people. Just my dreaming up an event means nothing. Hundreds of others are dreaming this dream with me and working tirelessly to make it a reality. The invitation for the fundraiser on June 20th is crafted on Egyptian paper that is a century old with the eye of Horus, which is an Egyptian symbol of good luck inscribed on it. “Our chefs will wear Egyptian uniforms, and we will create an atmosphere to capture the Egyptian era. We expect a big turn out as all tourists coming into Egypt around that time will be informed about the event. The entry fee is only 20 US dollars, and the tour package for the event is very subsidized. I hope many people will travel to Egypt from here and be part of this wonderful event.”
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