At Junoon, chef Vikas Khanna takes spices very seriously. He flies to India every month or so to select them himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen.
At Junoon, chef Vikas Khanna takes spices very seriously. He flies to India every month or so to select them himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen.
