Person of the Week: Vikas Khanna, Chef and Community Hero

What’s cooking in the kitchen? Ask internationally acclaimed Chef Vikas Khanna and you will get a variety of dishes from continental to Mughlai. Born in Amritsar, India, he did his studies at Culinary Institute of America, Cornell University and NYU.

Consultant/Executive Chef of several restaurants like The Café at Rubin Museum of Art, Purnima, Tamarind and Tulsi in New York and Lawrence Garden in Amritsar, he has given flavor a new meaning internationally. Author of several books: “Modern Indian Cooking,” “Ayurveda – The Science of Food and Life,” “Mango Mia,” “The Cuisine of Gandhi,” “The Spice story of Life,” “New York Chefs – Cooking for Life,” “New York Chefs – Visions,” his contribution to the culinary world is grand.

He is not only an accomplished chef but a great humanitarian, having founded a non-profit foundation called SAKIV – South Asian Kid’s Infinite Vision. Through which the camps and workshops globally have created awareness and helped many that are underprivileged. Awarded with the “Shining Star award” by JOB, “Man of the Year” by KostasZ Foundation, receiver of “Access to Freedom Award” from SATH, and being a Honorary Board Member of the World Peace Society are just some of his accomplishments. This is what he had to say when SAT asked him about his career, life, success, wining and dining:

SATimes: Tell us a little bit about your family background?

Grew up in Amritsar, surrounded by large families and lots of celebrations around food.

SATimes: At what age did you become interested in cooking?

As long as I can remember with my Grandmother and then professionally at age 16.

SATimes: Where were you trained?

I have been working in kitchens along the roads, five star hotels, banquets, but later I received a degree from Welcome Group Graduate School of Hotel Administration, Manipal.

SATimes: What are the challenges that you faced to become a professional chef?

My family was initially not very keen of the whole 9 yards of kitchens and everything about it. But once they saw that I was born to do this, they have been extremely supportive of my whole career, especially my mother.

SATimes: Who in your life has influenced your cooking the most?

My Grandmother’s cooking and her passion to bring the whole family together and feeding us unconditionally and sharing her strength with us.

SATimes: What is the dish that you cook the best?

Its hard for me to say. I leave it for you to decide when I do a tasting for you.

SATimes: Tell us about your restaurants and some dishes that you would recommend.

A spicy route is home-style Indian cooking in the heart of Wall Street. Purnima is high-end Indian cuisine, the specials are something that are very creative. Café at the Rubin Museum is my creation of living in the Himalayas. It’s my way of sharing my love for the people I lived with while travelling in the Himalayas for 2 months. Tulsi Caterers is my catering company developing Modern Indian Cuisine.

SATimes: How many books have you written and which one is your favourite?

Working on my 7th book. Hard to tell the favourite, they are developed at different times of my life and have a unique vision. The new book “The Saffron Valley” is about living in families, growing up in wars and a whole life and culture of India through food.

SATimes: What are your favourite cooking gadgets?

I was awarded a WÜSTHOF knife from the prestigious James Beard Foundation. I love it. I have a very old mortar and pestle, which everyone in my kitchen loves because it has a special aroma of ground spices.

Log on to http://www.vkhanna.com to find out more about Chef Vikas Khanna and get some free recipes. The site also contains updated information on cookery shows and workshops for those who want to create harmony and unforgettable memories in the kitchen.

By Nikki Rattan