"Celebrating World Flavors " – a global chef series

Posted on 15. Nov, 2008 by .



Celebrating world flavors” event showcases food service corporation “Sodexo” partnerships with culinary organizations and renowned chefs from around the world. To kick of this series chef Hari Nayak was invited as the first international chef to educate the students in various diverse/ ethnic cuisines and engage them in culinary demos/ lectures on food. The 2 week event was held during Nov 10th – Nov 21st to celebrate and educate the flavors and the diverse cuisine of India. The series will continue in the future with renowned celebrity chefs like Micheal Smith, Ming Tsai and Rick Bayless.

Click on below links


University of Toronto

Brock Press write up

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"Summer Dessert"- Grilled Pineapple with Praline Ice cream

Posted on 24. Jun, 2008 by .



Grilled dessert!! Not too many people would think of summer grilling & dessert together. Grilling summer fruits is one of my favorite things to do. i was inspired after i saw my friend chef Vikas Khanna grilled peaches in a Tandoor clay oven at his restaurant in New York City. The flavors were outstanding!

There’s no recipe for grilled pineapple; I take a whole pineapple, cut off the top and bottom, remove the outside bark, then slice it. I cut it in half, but I don’t worry about the core, as that gives you a spot to hold the slice. Even thou as you can see i have taken the core off! I like the slices to be maybe half an inch thick. Then put the slices over a medium-hot fire and cook until they’re nicely caramelized, then turn them over and do the same. It is that simple. Serve it warm with your choice of Ice cream!

_MG_0462 _MG_0475 grlled pineapple

You cannot go wrong with this easy to prepare summer dessert.


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"SPICE" Flavors and recipes from around the world

Posted on 24. Jun, 2008 by .


June 2008 marked the release of my new book “SPICE” .

ISBN13: 978-1-4363-2075-7 (Hardback)
ISBN: 1-4363-2075-5 (Hardback)
Pages: 185

This book is a collection of easy to prepare contemporary recipes created for the modern living and entertaining. The recipes are simple, global very approachable to impress your guests. It has recipes for more than one hundred elegant, savory and sweet dishes such as Moroccan Lamb, Sole tamarind curry and squid with fragrant chili dressing.

These creations reflect my Indian heritage, with plenty influences from my travels to Far East Asia, Middle East and south America. It is filled with fresh flavors, and practical advice, and this book is an illuminating guide to real entertaining for a modern cook.

spice book hari nayak

Click here to read an excerpt from the book

Buy Now at


Barnes & Nobles

Here is a one of my favorite recipes from the book SPICE

Crispy Sardines


1 pound sardines, cleaned
4 tablespoons vegetable oil

For the paste:
2 tablespoons lemon juice
1 inch piece fresh ginger, peeled and chopped
4 garlic cloves peeled and crush
1 teaspoon hot chili powder
¼ teaspoon ground turmeric
Sea salt
For serving:
Lime wedges

To make the spice paste, grind the lemon juice, ginger, garlic, chili powder, turmeric, and a little salt together to a fine paste, using a pestle and mortar or a small blender.

Using a sharp knife, slash the sardines diagonally on both sides to allow the flavorings to permeate the flesh. Rub the spice paste all over, and set aside to marinate for 10 minutes.

Heat the oil in a large frying pan. Cook the sardines in batches if necessary: Place in a single layer in the pan and fry over a low heat for about 2-3 minutes on each side until brown crisp. Serve hot with lime wedges.

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"Balsamic and Spice" Grilled Summer Vegetables

Posted on 24. Jun, 2008 by .


This recipe is one of my favorites. Spice it up and eat healthy with this recipe full of flavor. You do not have to wait for summer to make this recipe and enjoy the thrill of the grill!. simply use a cast iron char grill indoors. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill. Be gentle with the ripe avocado, since it tends to fall apart easily.



Serves 4

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
2 Avacado, peeled, seeded, and cut in half
Kosher salt
Freshly ground black pepper
1 tablespoons coriander seeds, toasted and ground
1/2 tablespoons fennel seeds, toasted and ground
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Preheat grill to high.

Prepare all vegetables. Place vegetables in a roasting pan. Season vegetables generously with salt,pepper, spices and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.



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Nawabi Style Lamb Roast

Posted on 13. May, 2008 by .


“Nawab” means king in Urdu and Hindi. This dish is for a true celebration and a festive dinner meal fit for a king. It takes a bit of work and preparation time but it is well worth the effort. This sure is a crowd pleaser! A 3 pound leg of lamb will serve approx 6 to 8 people! Serve this with rice pilaf and raita.

nawabi style lamb roast

1 pound fresh spinach, chopped ½ lb button mushrooms, chopped
1 cup almonds, chopped
¼ cup cranberries, dried
1 cup fresh cilantro, chopped
1 tablespoon garam masala
Salt to taste
3 ½ pounds leg of lamb, trimmed of visible fat, de-boned and butterflied
¼ cup malt vinegar
2 tablespoons vegetable oil
1 teaspoon dark chili powder
1 cup sour cream
1 medium onion, minced
1 tablespoon garlic, minced
2 tablespoons melted honey, plus extra for drizzle
1 teaspoon clarified butter
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon white pepper powder

Mix together the chopped spinach, mushroom, almonds, cranberries, cilantro and garam masala.Make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the leg of lamb.

In a bowl, mix together the malt vinegar, oil, salt and chili powder and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside surface. Then roll the lamb into a log. Tie the roll with a kitchen twine crosswise and lengthwise to secure it.

Mix together the sour cream, onion, garlic, honey, clarified butter, coriander, cumin, and pepper and rub well over the outside surface of the meat. Cover with plastic wrap and marinate in the refrigerator at 6 to 8 hours.

Preheat the oven to 400° F

Transfer the lamb to an oven proof dish, along with its marinade and roast for 30 to 40 minutes. Reduce the heat to 300° F and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-inch slices and serve hot, drizzled with honey.

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