Celebrated Chef- Asha Khatau exclusively on the India Food Network



Mumbai, 15th March 2013: The India Food Network, India's first internet HD food channel, continues to appease our taste buds and make our gastronomical journey even more delightful, with the array of talent and the varied cuisines, which not only includes expert home chefs, but popular VJ/actor and culinary diva Maria Goretti, who recently crafted a yummylicious French "Paris Brest"on the occasion of Women's Day. The latest entrant to lend her culinary genius to the India Food Network, is none other than the award winning celebrated chef- Asha Khatau, who in 2010 was placed third among the top ten authors/chefs for their outstanding career 


 Having more than 6 cookbooks on vegetarian cuisine to her credit, Asha wrote her first cookbook in 2002 and since then there has been no looking back. This food connoisseur has been bestowed with numerous laurels for her exemplary culinary talent  right from her very first book on vegetarian cuisine "Cuisines of the World"  which was awarded the "Best Vegetarian Book in the World", at the Gourmand World Cookbook Awards 2002 in France. Delectable Desserts of the World, published in 2005, won Honourable Mention in the "Best Foreign Cookbook in the World" category at the Gourmand awards in 2006. 


Asha Khatau was the only Indian author whose book, Exciting Vegetarian Cuisines of the World won Honours at the Gourmand World Cookbook Awards 2011. At the recently held Gourmand World Cookbook Awards in Paris, Asha Khatau was honored for her outstanding career in vegetarian books. She received a citation and a medal from Mr.Edouard Cointreau, the President of Gourmand International and founder of Gourmand World cookbook awards which are considered the "Oscars" in cookbooks category.


With this award, Asha Khatau once again proves that international vegetarian cuisine is not only varied, easily adaptable and delicious, but easy to make at home! Whether it is American, Continental, Mexican, Mediterranean, Italian, or Pan Asian, there is a recipe to suit every taste and palate. 


The India Food Network is proud to present the marvels of Asha Khatau, for the very first time on a digital broadcast platform, as she whips up delicious vegetarian cuisine including Gujarati kadi, Panki and Khatti Meethi Dal, in a simple and easy to watch- learn way! Stay tuned for more delectable recipes by Asha only on the India Food Network!!


Recipe for Panki by Asha Khatau from India Food Network



  • Rice Flour
  • 2 cups Sour Yoghurt
  • ½ tsp Fenugreek Seeds
  • ½ tsp Sugar
  • Salt
  • Ginger-Chilli paste
  • Banana leaves greased with oil




To make the batter:

  • To the rice flour add 2 cups of sour yoghurt
  • Add ½ tsp fenugreek seeds and ½ tsp sugar, make a smooth paste

Tip: fenugreek seeds and sugar help the mixture ferment well.

Tip: Keep the batter to ferment overnight, for the right texture

Tip: Cover the batter and keep it overnight in a closed cupboard

  • To the fermented batter add salt, ginger-chilli paste and mix well
  • Place the greased banana leaf on a hot griddle
  • Apply ¼ cup of the batter on the leaf and spread the batter evenly
  • Cover the batter with another banana leaf
  • Cover with a lid for 2 minutes to allow the steam to help cook the batter
  • Flip the banana leaf to allow the other side to cook for another 2 minutes
  • Flip it again to check if the pancake is not sticking to the banana leaf
  • If it’s not sticking to the banana leaf then your Panki is ready to be served.
  • Your Panki is best had with green chutney and tempered chillies


Recipe for Gujarat Khadi (Gujarati curry) by Asha Khatau



  • 1 cup of Dahi( Sour curd)
  • 2 cups of water
  • 3 tbsp of besan(gram flour)
  • 1 tbsp of ginger-chilli paste
  • 1 tsp each of sugar and salt
  • For tampering , 1 tbsp of ghee( clarified butter)
  • 1tsp of mustard seed
  • 1tsp of cumin seeds(jeera)
  • 1 tsp of fenugreek seeds( methi)
  • A pinch of asafetida(hing)
  • 2 sticks of cinnamon
  • 3-4 cloves
  • 3-4 rounded red chillies
  • Few curry leaves
  • White raddish sliced
  • Chopped coriander for garnish



  • Add 2 cups of water to the curd
  • Add the besan( chickpea flour/gram flour), keep mixing
  • Use a wooden whisk to mix the gram flour into the curd

Tip: use an electric beater to churn the mixture together

  • Add 1tsbp of green-chilli paste
  • Add 1tsp each of salt and sugar
  • Add ghee( clarified butter) to a thick vessel
  • Add 1tsp of mustard seeds
  • Add 1tsp of cumin seeds(jeera)
  • Add 1 tsp of fenugreek seeds
  • Add 2 sticks of cinnamon, 3-4 cloves, 3-4 rounded chillies
  • Let the tempering splutter, add a pinch of asafetida(hing)

Tip: Adding asafetida to food helps in digestion

  • Add few curry leaves and few pieces of sliced white raddish
  • Stir well and let it cook for 1-2 minutes
  • Add the yoghurt mixture
  • Mix well and let it cook on a slow flame until it comes to a boil
  • Your Gujarati khadi is ready, it is best had with khichdi or any type of spiced pulao







For any further information please contact:
Atul Malikram