Chef Vikas Khanna: A Global Ambassador of Indian Cuisine
Meet Chef Vikas Khanna, an absolute legend who took Indian food from the streets of Amritsar to the world’s biggest culinary stages! Known for his infectious passion, heartwarming stories and jaw-dropping dishes, Chef Vikas is more than just a Michelin-starred chef, he’s a storyteller who serves up nostalgia with a modern twist. From feeding millions during the pandemic to cooking for world leaders, he’s got the charisma to match his culinary genius.
The Journey
Chef Vikas Khanna’s journey is nothing short of epic! Born in Amritsar, his early life was filled with the aromas of his grandmother’s kitchen, where he learned to cook with heart and soul. Despite facing physical challenges as a child, his passion for food never wavered.
After graduating from the Welcomgroup Graduate School of Hotel Administration in Manipal, Chef Vikas moved to New York, where he started from scratch, working his way through kitchens, soaking up experiences and honing his craft. Eventually, he became the Executive Chef at Junoon, where his dedication and creativity earned the restaurant a Michelin star, six years in a row!
Beyond cooking, Chef Vikas wears many hats—he’s an author, filmmaker and humanitarian. During the COVID-19 pandemic, he launched the ‘Feed India’ initiative, providing meals to millions. Whether it’s in the kitchen or through his community work, Chef Vikas is driven by one simple belief: food should heal, nourish and bring people together.
Culinary Philosophy and Vision
Chef Vikas Khanna believes that every dish tells a story—and boy, does he have some tales to share! His philosophy is rooted in simplicity, authenticity and love. He’s all about taking traditional Indian dishes and giving them a contemporary, global twist while never losing sight of their origins.
In the kitchen, Chef Vikas is known for his calm, composed and encouraging leadership. He’s a big advocate for respecting ingredients and honouring their origins. His approach? Keep it simple, keep it soulful and always cook with passion. Whether he’s perfecting a dal or presenting a multi-course feast, it’s all about heart and harmony.
Awards, Recognition & Media
- Michelin Star (2011-2016): Junoon, New York
- James Beard Award Nominee (2012): Best Chef NYC
- CNN Heroes (2020): For his humanitarian efforts during the pandemic
- Forbes Asia’s Heroes of Philanthropy (2020): Recognised for the Feed India campaign
- The Last Colour (2019): Directed the critically acclaimed film
- Author of 37 Books: Including Flavours First and Indian Harvest
- Global TV Personality: Hosted MasterChef India and appeared on numerous international food shows
Khichdi in a Papad Roll
4
servings20
minutes25
minutesIngredients
- For the Khichdi:
½ cup yellow moong dal
¼ cup short-grain rice
1 tbsp ghee
½ tsp cumin seeds
½ tsp grated ginger
1 green chilli, finely chopped (optional)
¼ tsp turmeric
Salt, to taste
2½ cups water
1 tbsp chopped fresh coriander
- For the Papad Roll:
2 large urad dal papads (plain or peppered)
A few drops of oil or water (for shaping)
Directions
- Rinse the moong dal and rice together. Soak for 15–20 minutes.
- Heat ghee in a pan. Add cumin seeds, then ginger and green chilli. Sauté for a minute.
- Add turmeric and the soaked dal-rice mixture. Stir to coat in spices.
- Pour in 2½ cups of water and add salt. Cover and simmer on low heat for 20–25 minutes until soft and porridge-like.
- Mash lightly with the back of a spoon. Stir in chopped coriander. Let cool slightly — it should be thick enough to pipe or spoon into a roll.
- Shape the Papad Roll
- Roast or microwave the papad until just soft and pliable (not crispy).
- While still warm, roll it around a greased metal rod, cylindrical mould, or use narrow strips to create a spiral design.
- Hold for a few seconds until it holds shape. Let it cool and crisp up naturally.
- Assemble the Dish
- Spoon or pipe the warm khichdi into the hollow papad roll.
- Serve immediately to maintain the crispness of the papad.
Malai Kofta
4
servings25
minutes30
minutesChef Vikas Khanna's Malai Kofta is a luxurious take on a classic North Indian dish, combining indulgent flavours with a perfect balance of spices.
Ingredients
- For the Koftas
200 g paneer, crumbled
2 medium sized boiled potatoes, mashed
2 tbsp corn flour
10 -12 cashews, chopped (optional)
10 -12 raisins (optional)
1 tsp garam masala
1 tsp cumin powder
Salt, to taste
Oil, for frying
- For the gravy
2 tbsp oil or butter
1 large onion, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
1 tbsp cashew nuts, soaked and blended into a paste
½ cup cream
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves), crushed
Salt, to taste
Directions
- For the Koftas
- In a mixing bowl, combine the crumbled paneer, mashed potatoes, cornflour, garam masala, cumin powder, and salt.
- Add the chopped cashews and raisins (if using) and mix everything to form a dough-like consistency.
- Shape the mixture into small, round balls (about 12-14 koftas).
- Heat oil in a pan and deep fry the koftas until golden brown and crisp. Remove and drain on paper towels.
- For the gravy
- Heat oil or butter in a pan. Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until fragrant.
- Stir in the tomato puree and cook until the oil starts separating from the masala.
- Add the cashew paste, cream, turmeric, red chilli powder, coriander powder, and garam masala. Cook for a few minutes to thicken the gravy.
- Adjust the salt and add crushed kasuri methi for added aroma.
- Let the gravy simmer for 5-7 minutes until it reaches a smooth, creamy consistency.
- Just before serving, gently add the fried koftas to the hot gravy and cook for 2-3 minutes to allow them to soak in the flavours. Garnish with a drizzle of cream and a sprinkle of fresh coriander leaves.
- Serve the Malai Kofta with naan, paratha, or steamed rice.
