Apart from the innumerable recipes that he has prepared and the many books and articles that he has written on cooking, Hari has co-founded a charity organization "Cooking for life" with Chef Vikas Khanna.

Hari has always been actively involved in a plethora of charity services, and has provided relief funds for the Tsunami, Katrina victims. In fact, “World Chefs Cooking for Life”, the organization to help the poor sufferers of various calamities, is a concept introduced for the chefs around the globe that helps raise money for these victims to return to a stable life. The celebrity chef is a very well-known face in the TV channels, where he conducts various recipe shows.

A graduate from the Culinary Institute of America in New York, he initially began as an apprentice in the restaurants of New York and then, France. A talented youth in every sense of the word, Hari has been enjoying every moment of his international success from the time he made his entry. His unique quick-to-whip delicious Indian Dishes has earned him huge accolades from everywhere around the globe. The exclusive range of products and the enticing flavors of each of the recipes pull in the bandwagon of epicures.

A recipe of one of the most well known dishes prepared by Hari Nayak has been exclusively noted here:

Chef Hari Nayak's Chettinad Spice Rubbed Turkey

Ingredients:

1 (8 to 10 pound) whole turkey
½ cup Spice Rub, recipe follows
½ cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
4 sprigs of kaffir lime leaves
2 large white onions, quartered
4 celery stalks
2 lemons, halved
2 large carrots, halved lengthwise
½ cup butter
½ cup all-purpose flour

Preparation:

- First preheat the oven to 425 degrees F.
- Wash the turkeys well and dry them. Then coat inside and out with half of the olive oil. Season each of the turkeys on the outside with the spice rub. Now place the kaffir lime leaves rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
- Next, arrange the onions, carrots and celery stalks on a separate half-sheet pans or baking sheets. Then place the turkey on top of the carrots and celery such that the turkey is not directed towards the bottom of the pan. Grease turkeys with the rest of the olive oil.
- Roast the turkeys to 165 degrees F of an instant-read thermometer for about 2 to 2 1/2 hours; begin checking at the end of 2 hours. Remove from the pans and let it rest for 15 minutes before carving. Keep the pan juices for gravy.
- While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Then add the pan juices and boil over high heat. Finally reduce the heat and let simmer until thickened and ready to serve.
- Serve it with a side dish of aromatic butternut squash with coconut.

Seen in "Hotel & Resort Insider"