Renegades | Vikas Khanna Serves Us His Hot Takes
The Michelin-Starred Chef Gives Us His Hot Takes
Welcome to Renegades, a series spotlighting Asian Pacific leaders and creatives who are carving their own paths and defying stereotypes along the way. This week, we sat down with Michelin Star chef and MasterChef India host Vikas Khanna, whose new restaurant Bungalow New York opened to the public and is accepting reservations now.
What did you want to be when you were growing? And how does it compare to what you currently do?
I just wanted to be a chef. The big change is that I only aspired to cook in community kitchens of The Golden Temple in Amritsar & now I cook in NY.
Your culinary journey kicked off in Udupi, India, at Manipal University. How did the influence of Udupi inspire your culinary choices, and could you share more about your decision to open the Museum of Culinary Arts there in 2018? How have these diverse educational experiences, including the Culinary Institute of America in New York, shaped your approach to cooking and your career as a Michelin-starred chef?
I had cooked only in Amritsar until I was 18 & I went to Manipal for my culinary education. I was extremely inspired by the use of curry leaves, chillies, and coconut. It was in Udupi that my cuisine and cooking were transformed. This great city taught me about the diversity of India, and this became the foundation of my kitchen for years to come.
I knew, for more than 15 years, that one day I was going to open a Museum of Culinary Arts. I was always a collector of antiques—old utensils, kitchen tools—from all over India, carrying them to New York, and just keeping them in my apartment. It was just a matter of time before I had to decide in which city I wanted to open this museum because I had almost 10,000 artifacts. I think the idea of opening the Museum in my college came from a very personal reason: to showcase the next generation of Michelin-star chefs, and the true power of connecting to your culture, history and ancestors. And nothing could do that better than the Museum.
The majority of my foundational cooking happened in my grandmother‘s kitchen, but later I went to Manipal Inderpal Sonia, from which I got experiences from the top hotel groups and chefs in India. So I feel my foundation would always remain within the educational system of India. I did go to the Carrie Institute of America, but only for a course to understand their set-up, and to honor the Institute, which produced some of the greatest chefs of our times. I do not see much difference in the pattern of my institutes in India and in the world, besides the fact that Indian institutes need to create more specialized programs for Indian cooking. This will give our next generation chefs more in-depth knowledge of preservation and celebration of Indian cuisine.
You hosted seven seasons of MasterChef India. What unique challenges and rewards did you encounter in your role as a host, and how do you think the show has contributed to the culinary landscape in India?
I’ve been hosting Masterchef since 2011 in India. I feel this show has given me confidence and also hope about the future of Indian cuisine and our next generation cooks. This got me to almost every home of India in primetime. And I’m so proud that this show has inspired many generations to be passionate about their arts and to follow their hearts.
It also gave me amazing access to the entire nation, to connect with artists and collaborate on different projects. A small example would be that every time I’m releasing a dish for Bungalow, I’m collaborating with a young artist from one of the many corners of India. This all happened because of my role as the host of Masterchef India.
In addition to your culinary expertise, you've ventured into documentary and film production. Can you share some insights into your work in this realm and how it complements your role as a chef?
As an artist and as an immigrant living in New York, I feel that it is very important to me to tell the story of my people, my culture, my tribe. Food has given me the power to connect with people, but I do feel that it also gives me an amazing voice to tell the story of our pain and loss, our exceptional rise, and most importantly, tell the world who we are.
As a proud and loud Indian living in New York, I have been privileged to have such amazing opportunities. Many stories that I’m telling through my feature films and documentaries are educational, revolutionary, and most importantly, about the victory of the human spirit.
Being featured in People Magazine's Sexiest Man Alive list is quite an honor. How do your personal interests, such as swimming and fitness, influence your culinary approach and overall lifestyle?
I still remember the time when the People Magazine feature came out, and to be one of the first Indian chefs to be tagged as the Sexiest Man Alive was quite interesting, I would say.
I work in a very stressful atmosphere. Along with the working hours, I write my own books; I shoot my own pictures; I write my own documentaries, my future films, my novels. So I live quite a stressful and stretched life as an artist. I de-stress by biking all over New York. I love swimming, fitness-running, eating healthy, trying to stay happy as much as I can. I feel that, for me, to project the health benefits of Indian cuisine, I have to stay in shape and also represent my culture to the world.
You were one of the first Indian chefs to receive a Michelin star, maintaining it for six consecutive years. Can you reflect on the significance of this achievement and the impact it has had on Indian cuisine's global recognition?
To explain this more clearly, I’m gonna go back to 1991. I was in the library of my college, and there were Michelin star chefs, who were all Caucasian. And when I asked my professor, “How come no one looks like me?” He told me “Because we are training you to work under them so that they can receive the Michelin stars. Just follow them because you’re not a leader.” I think this was the first seed of inception in my mind that if I continue in this industry (and this is the biggest honor), I want it for my country and my people. I think winning this honor consecutively for six years has given the confidence to young, aspiring chefs that Indian cuisine is no less. We need to have confidence to reinvent ourselves, constantly reincarnating to represent Indian cuisine to the world.
There's been a recent trend of new, upscale Indian restaurants in New York City. What does this mean for the evolving culinary scene and the perception of Indian cuisine in the city?
New York City is the world platform: the world stage to represent your art, your culture, and your heritage to the world. This city gives you your voice and grit.
The changing landscape of dining in New York, and the inclining of Indian cuisine, has been nothing less than a dream. The interest and the revenue of Indian cuisine has been written hundreds of times and we are also proud of it. I am a believer that when a high tide comes, it raises all the boats. And this high tide was created by so many restaurants, chefs, years, and people who took risks on Indian cuisine and continued to have faith in our culture and cuisine. The evolving landscape of Indian cuisine in New York is also raising the boats and interest of Indian cuisine globally in every city of the world. Being a part of this journey is an honor, and my heart is full of gratitude.
Congratulations on the recent opening of Bungalow New York! What can diners expect in terms of the restaurant's vibe, menu, and overall inspiration? How does it differ from your previous ventures, particularly Junoon, which received a Michelin star for six consecutive years?
I am completely honored to have welcomed the world to Bungalow last week. Bungalow is an English word which is derived from the Bengali word Bangla, which means a mansion or a family home. The reference to the bird is heartwarming, considering all these mansions, at one time, were filled with huge extended families with large kitchens, large pots, and big celebrations. Somehow in today’s day and time, this seems to be a bygone era. At Bungalow, we welcome you as an extended family. I want to create a version of Indian cuisine which is a cultural representation and also inspired by New York City. The menu is going to feature some of the most inventive original dishes which are going to bring a lot of elements of Indian cuisine together. Every restaurant is born with destiny, so every restaurant is different by birth.
Lightning Round
Favorite city to visit: Varanasi + Puri
Backstroke or sidestroke: Sidestroke
Favorite non-Indian cuisine: Tibetan & Bhutanese
Cooking hack: Patience
Underrated ingredient: Salt
Best advice you received: Nothing lasts forever
Love this!! ❤️