Who is Vikas Khanna?
Vikas Khanna is an award winning Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India (season 2). He is based in New York City. An advocate for food and taste universality, his favourite dishes are those that integrate flavours from different regions in India.
The Michelin Guide (French: Guide Michelin) is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars. Michelin also publishes Green Guides for travel and tourism, as well as several newer publications such as the Guide Voyageur Pratique (independent travel), Guide Gourmand (good-value eating-places), Guide Escapade (quick breaks) and Guide Coup de Cœur (favourite hotels). Notably, Michelin Stars are hard to get, and only select chefs around the globe have Michelin Stars.
Vikas Khanna’s New Book:
Titled Flavors First: An Indian Chef’s Culinary Journey, the new book by Khanna, discusses Western food in the Indian context. Khanna gets this understanding from his close to a decade long experience of creating recipes for Presidents and celebrities.
The book, Flavours First, is for those who want to cook the Indian cuisine with Western flavours (Indian food traditions mixed with exciting new ingredient i.e. Western ingredients and methods) or vice versa. The book should not be confused with some treatise on traditional Indian recipes.
The Book has received Good reviews.
About the Book:
From celebrated Indian chef, Vikas Khanna, Flavors First brings the richness and diversity of Indian cuisine to your home kitchen. From the lessons he learned from his grandmother’s traditional cooking in India to his time spent as a chef in New York, Flavors First draws from Khanna’s incredible culinary journeys. Enjoy recipes that range from the classic Chicken Tikka Masala and Garlic Naan to Khanna’s more contemporary spins on tradition, such as Masala Honey Cornish Hen and Crispy Wonton Wraps with Pineapple Mint Chutney. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First will be an indispensable resource on Indian home cooking.
Vikas Khanna grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of seventeen and never looked back. He has been in New York for the past ten years learning all he can from everyone he meets. Khanna has worked his way up to be one of New York City’s top-rated chefs with his work at Salaam Bombay, The Café at the Rubin Museum, and the highly regarded Junoon. He is equally recognized for his work in humanitarian efforts with SAKIV, New York Chefs Cooking for Life, and his documentary film series, Holy Kitchens. In recent years Khanna has become recognized for his television appearances on Martha Stewart, Gordon Ramsay’s Hell’s Kitchen and Kitchen Nightmares, and Throwdown with Bobby Flay.