Michelin-star chef Vikas Khanna discusses the culinary heritage of India, highlighting iconic dishes and the cultural significance of food in a global context.
Michelin-star chef and restaurateur Vikas Khanna, recently named one of TIME Magazine’s 100 most influential people in the world, has shared his insights on the culinary heritage of India and the significance of Indian cuisine in a global context. In a recent conversation with Culinary Culture Reco, Khanna highlighted several food destinations across India that he believes every culinary enthusiast should experience, emphasizing the country’s rich tapestry of flavors and traditions.
Among the locations Khanna recommended are Sasuma in Surat and two renowned food hubs in Indore: Sarafa Bazaar and Chappan Dukan. He noted that Indore’s food scene, despite its rich culinary heritage, remains largely underestimated. “Indore offers a unique blend of flavors and a vibrant street food culture that deserves more recognition,” Khanna stated, pointing to the city’s diverse offerings, which reflect a combination of local traditions and influences.
During the discussion, Khanna addressed the dosa, a popular South Indian dish that he believes has been embraced by New Yorkers yet is still not fully understood. The dosa, a fermented crepe made from rice batter and black lentils, is often served with various accompaniments such as sambar and chutneys. “While many have tried the dosa, there is a depth to its preparation and serving that transcends what is typically offered in restaurants,” he explained, suggesting that the dish’s cultural significance and preparation methods are often overlooked.
When asked about his favorite dish, Khanna expressed a particular fondness for Dahi Ke Kebab, a North Indian appetizer known for its delicate texture and balance of flavors. He explained that this dish, often served at weddings, encapsulates the essence of Indian hospitality and culinary artistry. “The balance of flavors in Dahi Ke Kebab is what makes it truly special,” he remarked.
Khanna also spoke about his New York restaurant, Bungalow, describing it as a place that embodies “promise” for him. This sentiment reflects his commitment to bringing authentic Indian flavors to a broader audience while fostering an atmosphere of warmth and hospitality that is characteristic of Indian dining culture.
Among his personal favorite dining spots in New York, Khanna mentioned Veselka, a Ukrainian restaurant in the East Village, and Russ & Daughters, a well-known appetizing store. These choices illustrate his appreciation for diverse culinary experiences beyond Indian cuisine. He emphasized the importance of exploring various food cultures and the stories behind them.
Khanna expressed deep respect for chef Sanjeev Kapoor, a prominent figure in Indian culinary circles. He cited Kapoor’s influence on Indian cuisine and his role in popularizing it globally. Reflecting on his own experiences, Khanna mentioned that when he feels homesick, he often turns to a simple plate of methi aloo, a dish made with fenugreek and potatoes that evokes cherished memories of home. When asked about his last meal, he poignantly stated, “with my mom,” underscoring the personal connections that food can create.
In a broader reflection on Indian cuisine, Khanna remarked on the extraordinary hospitality that distinguishes India from other food cultures. “I have never witnessed any country with this level of hospitality,” he stated, emphasizing how integral this aspect is to the dining experience in India. This hospitality is not just about food but also about creating a warm, welcoming environment for guests.
Additionally, Chef Gautam Kapoor, a consultant chef with three decades of experience, discussed the unique ingredients and spice blends that characterize Indore’s culinary scene. He introduced Jeeravan Masala, a distinctive seasoning blend that he described as a “hidden treasure.” Kapoor explained that Jeeravan Masala offers a more complex flavor profile compared to the more commonly known Chaat Masala. “While Chaat Masala relies on Amchoor and black salt for tanginess, Jeeravan Masala combines the tang of Chaat with the warmth of Garam Masala, roasted cumin, and a hint of clove,” he detailed.
Kapoor noted that the incorporation of these spices creates a deep, multi-layered taste that makes Indori cuisine particularly intriguing, contributing to its signature kick. “It is this specific balance that gives Indori cuisine its unique character,” he concluded, reinforcing the notion that Indian cuisine is rich in diversity and depth.
These insights from Khanna and Kapoor highlight the vibrant culinary landscape of India, showcasing not only its iconic dishes but also the cultural narratives that accompany them. As Indian cuisine continues to gain recognition worldwide, the importance of understanding its roots and the stories behind each dish remains paramount, according to Culinary Culture Reco.