Vikas Khanna: From Amritsar to Michelin Stars – A Culinary Journey
Vikas Khanna's story is one of overcoming adversity, embracing his heritage, and achieving culinary excellence on a global stage. From his humble beginnings in India to his Michelin-starred restaurants in New York and Dubai, Khanna has carved a unique path, marked by determination, innovation, and a deep connection to his roots.
Early Life and Overcoming Challenges
Born in Amritsar, India, in 1971, Vikas Khanna faced significant challenges from the start. He had a clubfoot, a congenital condition that caused his feet to be misaligned. Doctors predicted he might never walk properly, but his mother refused to accept this prognosis. He underwent multiple surgeries as an infant and wore wooden shoes to align his legs. Despite the physical limitations and the ridicule he faced from other children, Khanna's mother instilled in him a strong sense of self-belief, telling him, "He was not born to walk, but to fly."
During his teenage years, Khanna found solace and passion in his grandmother’s kitchen. His grandmother, whom he lovingly called “Biji”, played a pivotal role in shaping his career. He learned traditional Punjabi recipes from her, fostering his love for food as a form of cultural expression and family connection. She guided him in preparing simple yet flavorful dishes, fostering his passion for food. He helped her with cooking and became fascinated with recipes and ingredients. She often took him to the Golden Temple, where he learned to roll bread, shell peas, and wash utensils in the community kitchen (Langar). The temple filled him with gratitude and peace of mind.
Education and Early Career
Vikas Khanna completed his schooling at St. Francis School, Amritsar. Encouraged by his grandmother, he decided to pursue cooking as a career. At the age of 17, he started his own banquet and catering business called "Lawrence Gardens," serving Kitty-party Punjabi women and soon it was well known catering services in Amritsar. With this hardship helped to gain a contract from school principal to make 580 sweaters that would help them to raise Rs. 15,000.
Khanna enrolled in 1991 at the Welcomgroup Graduate School of Hotel Administration, a constituent institution of Manipal Academy of Higher Education in Karnataka, India, to pursue a bachelor's degree in hotel management. He enhanced his Culinary Skills by studying at the Culinary Institute of America and New York University. He also received an Honorary Doctorate at GD Goenka University as a recognition for his outstanding work in culinary art, philanthropy, altruism and humanitarianism and his global reach as a Chef. During his college years, he gained practical experience through apprenticeships and certifications at prominent Indian hotel chains, including the Taj Group of Hotels, where he trained under renowned chefs during breaks, honing foundational skills in kitchen operations and hospitality service.
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Moving to America and Facing Obstacles
In 2000, Khanna moved to the United States with just $3 in his pocket and a dream to make it as a chef. He faced numerous challenges, including financial struggles, discrimination, and the need to learn a new culture and language. He worked more than 30 odd jobs, including cleaning homes, washing utensils, and looking after pets, to make ends meet.
He progressed to restaurant roles as a dishwasher and line cook at upscale venues such as Daniel and Salumeria Rosi, starting in 2001 at Salaam Bombay before advancing. In the Western world, he never felt truly accepted, but he knew he wanted to stand out, not fit in. He remembered people questioning his cooking, language, and communication skills, as they ignored his ideas and mocked his name. He endured prejudice and microaggressions daily. However, he knew what he was here to do. He maintained his determination.
Despite these hardships, Khanna persevered, driven by his passion for cooking and his desire to showcase Indian cuisine to the world. He improved his English and honed his culinary skills.
Rise to Prominence and Michelin Star
Khanna's career took a significant turn when he got the opportunity to work with the famous chef Gordon Ramsay. On August 23, 2004, he cooked at the James Beard house, a famous center for the culinary arts.
In 2010, Khanna co-founded Junoon, an upscale Indian restaurant in New York City. The restaurant quickly gained recognition for its innovative and refined Indian cuisine. In 2011, Junoon earned a Michelin star, a prestigious honor that solidified Khanna's reputation as a top chef. The restaurant maintained its Michelin star for six consecutive years, becoming a benchmark for modern Indian fine dining.
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Expanding Horizons: Restaurants and Filmmaking
After becoming a Michelin-star chef in New York, Khanna expanded his culinary empire by opening his own restaurants in Dubai - Kinara and Ellora. He wanted to elevate Indian cuisine in his own way. In 2024, he opened a restaurant, Bungalow in the East Village neighborhood of New York City.
In addition to his culinary achievements, Khanna has also ventured into filmmaking. He directed his first feature film, The Last Color, which aired at the Cannes Film Festival. The film features one of India’s most progressive actors Neena Gupta as the protagonist. He also produced documentary series named Holy Kitchens. His documentary “Kitchen of Gratitude’ was featured in the 69th Cannes Film Festival.
Author and Television Personality
Vikas Khanna has authored more than 40 books, beginning with his debut in 2005, which often integrate traditional Indian recipes with personal anecdotes and cultural insights to highlight the diversity of Indian gastronomy. One of his books Magnum opus - Utsav was auctioned as the world's most expensive cookbook.
Khanna has been a prominent figure in television culinary programming since 2011, serving as a judge and host to showcase Indian cuisine and mentor emerging talents. From 2011, Khanna hosted seven seasons of MasterChef India (2, 3, 4, 5, 6, 7 and 8) a series based on the original British version. He has been hosting all the seasons of the show since then. Khanna was invited as a guest judge on MasterChef Australia in Season 6. He appeared as a Consultant chef to help a failing Indian restaurant named Purnima on the Gordon Ramsay TV series Kitchen Nightmares.
Philanthropy and Humanitarian Work
Vikas Khanna has been actively involved in philanthropy since the early 2010s, with a focus on supporting education, nutrition, and community welfare in India. In 2012, Khanna extended his efforts to combat hunger by serving as a goodwill ambassador for Annamrita, the mid-day meal program of the International Society for Krishna Consciousness (ISKCON). This initiative delivers free, nutritious meals to schoolchildren in rural and urban areas of India, aiming to enhance attendance, health, and learning.
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In 2020, during the COVID-19 pandemic, Khanna launched the "Feed India" initiative, which provided food and essential supplies to millions of people in need across India.
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