A New York City chef known for Indian and plant-based cuisine, Chef Palak changed careers from marketing, trained at ICC and gained cooking experience traveling around the world to more than 50 countries. She won "Chopped" and "Beat Bobby Flay," competed on "Food Network Star," and spent time as a personal chef and cooking school teacher. Read more about Chef Palak.
To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices...
She recommends rice that's thicker than basmati for this technique and Eno rather than baking soda for the cake batter, which is fermented overnight and then prepared in a steamer. Her chutney topping...
"My scrambled eggs have a very unique technique — the eggs never hit a pan," Chef Palak entices, challenging us to see if we ever make the go-to dish with a pan again. She uses an egg topper and...
The ingredients that make up achar can be simple and seasonal. All Indians have dozens of pickles at their disposal: assorted or mixed pickles, lime, chili, gooseberry — the list goes on. Yet, no...
Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees...
So what’s the secret ingredient? Plain yogurt. It’s inexpensive, readily available and incredibly versatile. Yogurt seems like an uncommon ingredient for cooking and grilling because most Americans...
A week before Christmas, I got a call from my friend Will Yandell asking if I was interested in running the Boston Marathon with Clif Bar. My response was laughter. Who was he kidding? I’m a chef who...
Take a deep breath. There’s actually a very simple guide to buying and utilizing spices. The key is to know what you’re working with. Spices are dried parts of plants and are great for your health...
Every meal was a well thought out and choreographed production. The aromatic spices were neatly organized in round metal containers, glass jars filled with red, yellow, green and black lentils and...
