• Follow Us: 

Trending :   Weddings      Travel      Celebs      Wines  

LOGIN / SIGNUP / 

Food Talk: Chef Vikas Khanna

  By SUMITA BAGCHI, TIME N STYLE   Dec 23rd 2011 at 1:00PM Lifestyle RATED

Vikas Khanna

 

food talk chef vikas khanna

 

Sumita Bagchi, Time n Style

You started cooking at a very young age, what is your philosophy of cooking?

Vikas Khanna

When we were growing up, there was no internet, it was what we saw and learnt from our elders at home. Our cooking influences were very limited as opposed to what it is today.We couldn't YouTube recipes! As I travel in time, food was something simple then, but had the strength to bind people. I believe that ingredients should shine more than anything else; if its fish, then that should be the king of the dish, than other ingredients. The trick is to have balanced flavours, that's what creates the perfect taste.

Sumita Bagchi, Time n Style

What does cooking mean to you?

Vikas Khanna

Cooking means more than just dishing one cuisine after another. It means unity and oneness. I still believe that food has the power to break boundaries. Another important aspect is how one serves food; it has to bring out the love, affection and the effort gone into making it. I believe in extremely simple cooking and not so much in modernisation. So, it's a sacred expression for me!

Sumita Bagchi, Time n Style

What was it like to win the Michelin Star?

Vikas Khanna

A Michelin Star is a big reward for our nation.Winning it in New York means a lot for me and for our country. If you can do it there, you can do it anywhere!

Sumita Bagchi, Time n Style

Who are your favourite Michelin Star Chefs and why?

Vikas Khanna

I have too many of them. But if I had to name one, it would be Chef Daniel Boulud. Eating at his restaurant has been one of my most favourite dining experiences. He was, and will always remain, a role model for me. I would also like to name Sanjeev Kapoor, as he is not just one of my favourite chefs, but one of the pioneers who has put Indian cooking on the global food map.

Sumita Bagchi, Time n Style

What is your take on global cuisine?

Vikas Khanna

What I am trying to do is not go global, but India centric. Now that I am in India, I am trying to go to diverse and unexplored places that I have never visited. There is a lot to learn from the roots of a country. The change in cooking has been tremondous with a drastic inflow of international styles. India has a huge influence in world kitchens in terms of flavours and techniques.

Sumita Bagchi, Time n Style

What was your experience like, serving at the White House?

Vikas Khanna

I cooked a saatvik meal for the Dharmic Seva Conference for Hindu American Seva Charities at the White House and I think it was great to serve and speak about Indian food and culture. The dinner was a tribute to Mahatma Gandhi which included ingredients like goat cheese.

Sumita Bagchi, Time n Style

When can we expect a restaurant in India from you?

Vikas Khanna

I plan to start a restaurant at Bodh Gaya as it is my dream destination. To set up there would make an evolved statement with a deeper connection with attention to culture and the Himalayan cuisine.

POST A COMMENT

To post this comment you must log in.

Log In/Connect with: Facebook Indiatimes Network