Chef Vikas Khanna believes Indian cuisine has taken the world by storm. From Michelin stars to international recognition, he has witnessed its global ascent firsthand. “I always say, perhaps even too openly, that I receive far more credit than I’ve actually worked for,” he admitted in an exclusive interview. Growing up in Amritsar, he never imagined that his passion for food would take him to some of the world’s most prestigious kitchens. Today, he is a celebrated chef, author, and filmmaker who has made his mark through MasterChef India, MasterChef Australia, and shows alongside culinary icons like Gordon Ramsay and Bobby Flay.
At his New York restaurant, Bungalow, he remains deeply connected to his roots. “The dishes I cook at Bungalow are entirely desi. I don’t believe in fusion just for the sake of it. Indian food is already a perfect balance of flavors, textures, and techniques,” he said. He takes pride in preserving authenticity while presenting Indian cuisine in a way that appeals to global palates.
Michelin recognition, he believes, has transformed perceptions of Indian food. “There was a time when people only associated Indian cuisine with takeout boxes. Now, they appreciate the nuances, the regional diversity, the complexity of our spices,” he noted. He credits this shift to chefs who have worked tirelessly to elevate Indian food beyond stereotypes. The evolution of Indian cuisine on the world stage excites him. “From street vendors to fine dining establishments, India’s culinary landscape is getting the respect it deserves. That’s what makes me happiest.”
Khanna also reflected on his journey, acknowledging the struggles he faced. “When I first moved abroad, it was tough. People didn’t understand Indian food beyond butter chicken and naan. I had to prove that our cuisine is sophisticated and deeply rooted in history,” he said. Persistence and passion helped him break barriers, and today, his success is a testament to India’s culinary prowess.
The chef is also committed to giving back. During the pandemic, he launched the “Feed India” initiative, providing millions of meals to those in need. “Food has the power to heal, to unite. If I have a platform, I must use it to help others,” he said. His humanitarian work continues, driven by his belief that food is a fundamental right.
As Indian food continues to gain global recognition, Khanna remains focused on storytelling through cuisine. Whether through his restaurants, books, or films, he wants to share the rich history and traditions behind every dish. “Food is culture, memory, and love. If my work inspires people to explore Indian cuisine beyond the familiar, then I’ve done my job,” he said.
Vikas Khanna’s passion for Indian food goes beyond just cooking. He sees it as a way to tell stories, preserve traditions, and change perceptions. He emphasizes that Indian cuisine is not just about spice and heat but about balance and depth. “Every region in India has a unique food culture, shaped by history, geography, and local ingredients. That’s what makes our cuisine so special,” he explained. From the mustard-laden fish curries of Bengal to the rich, slow-cooked nihari of Lucknow, he believes Indian food deserves to be celebrated on the world’s finest tables.
Despite his global success, Khanna remains deeply connected to his roots. His culinary inspirations come from childhood memories—watching his grandmother cook in Amritsar, learning to knead dough, and understanding the importance of patience in the kitchen. “I owe everything to my early experiences. My love for food started in my home kitchen, long before Michelin stars and fancy restaurants,” he said. His upbringing taught him that cooking is an emotional act, one that brings people together across cultures and generations.
When asked about fusion food, Khanna is clear that authenticity should always come first. “Experimentation is great, but you should never lose the essence of a dish. If I make a butter chicken, I don’t want to turn it into something unrecognizable. I want to refine it, elevate it, but never erase its identity,” he said. His approach is about modernizing presentation while respecting tradition, ensuring that diners experience Indian food in its true form.
Looking ahead, Khanna is excited about the next chapter of Indian cuisine’s journey. He sees a future where Indian chefs, ingredients, and techniques continue to be celebrated globally. “This is just the beginning. Indian food has the depth, the complexity, and the richness to be among the greatest cuisines in the world. I want to keep pushing those boundaries,” he said. Whether through his Michelin-starred restaurants, his books, or his philanthropic work, one thing is clear—Vikas Khanna is not just cooking food; he’s shaping a legacy.