Latest news with #VikasKhanna
Hindustan Times
18 hours ago
- General
- Hindustan Times
Michelin star chef Vikas Khanna shares ‘simple, quick and 100% vegetarian' recipe for home cooks that is easy to make
Are you looking for a vegetarian dish to make for your family that is easy to make and requires simple ingredients? In an Instagram post shared in September 2021, Michelin-star chef Vikas Khanna posted his flavourful Potato Au Gratin recipe. Let's find out how to make it: Michelin-star chef Vikas Khanna shares his simple, quick and 100% vegetarian recipe. (Freepik) Also Read | Chef Sanjeev Kapoor shares delicious Moringa leaves recipe to add protein, anti-inflammatory benefits to your daily diet Vikas Khanna's Potato Au Gratin recipe Sharing the recipe, the celebrity chef wrote, 'Simple, quick and 100 percent vegetarian. This flavourful recipe is sure to impress everyone in the family. Try it and you'll definitely thank me later. To make it right #MakeInIron.' So, if you want to learn a quick and easy vegetarian recipe for your family, here's all that you need to do: Ingredients: Butter 1 medium onion Coarsely chopped ginger Mashed potatoes 4 baby potatoes Salt to taste Pepper ½ cup of grated mozzarella cheese ½ cup of heavy cream Method: 1. Start with two tablespoons of butter and one medium onion, finely chopped. 2. Add two tablespoons of coarsely chopped ginger and cook them together on medium-high heat. 3. Next, incorporate four mashed potatoes, salt, and pepper to taste. You can also add your favourite spices. 4. Then, mix in half a cup of grated mozzarella cheese and half a cup of heavy cream. Cook until the mixture comes together. 5. For the next step, take four different baby potatoes and finely slice them. 6. Layer the slices in a cast iron kadahi (pan). Pour your potato mixture right on top and evenly spread it. 7. Bake it in a preheated 350-degree oven. Once done, turn it upside down, garnish with cilantro, and enjoy with your family. Why should you cook in an iron pan? In the post, Vikas Khanna stressed that to cook the dish right, make it in an iron pan. According to a June 2021 study reported by the National Institutes of Health (NIH), cooking food in an iron pot escalates the levels of blood haemoglobin and iron content of the food, and thus reduces the incidences of iron deficiency anaemia. Another 2013 study found that an increase of 16.2 percent in the iron content was found in the snacks cooked in iron pots compared to those cooked in Teflon-coated non-stick pots. After 4 months of supplementation, a significant increase of 7.9 percent was seen in the haemoglobin of the children. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
NDTV
09-07-2025
- Entertainment
- NDTV
Chef Vikas Khanna Pays Tribute To Assam Tea's 200-Year Legacy At Bungalow
The aroma of exotic spices and the sizzle of perfectly cooked food are just a few of the sensory delights that await customers at chef Vikas Khanna's renowned New York City restaurant, Bungalow. The eatery pays homage to Indian clubhouses. It is widely popular amongst foodies for its varied selection of traditional Indian food with flavours and ingredients that reflect the country's rich culinary heritage. In line with this celebration of Indian culture, Bungalow is now paying tribute to one of the country's beloved beverages - Assam Tea. To mark the tea's 200-year legacy, the restaurant's entrance has been beautifully adorned with a traditional Assamese handwoven cotton cloth called Gamusa. Additionally, the restaurant will be hosting a celebratory event on its premises on Friday. Guests will be offered assorted Assam Teas and a traditional delicacy, Tilor Laru, made with sesame and jaggery. Vikas Khanna shared a video of the Bungalow's entrance in a post on X. He wrote, "Celebrating 200 Years of Assam Tea at Bungalow. In honour of this historic milestone, the traditional Gamusa from Assam now adorns the front of Bungalow — a vibrant symbol of our connection to Assam's rich heritage. Vikas added, "This Friday, join us in celebration as we offer assorted Assam Teas to every guest — a tribute to two centuries of flavour, tradition, and craftsmanship. And to make the day sweeter, we'll be preparing Tilor Laru — a beloved Assamese delicacy made with sesame and jaggery. Come raise a cup with us!" Celebrating 200 Years of Assam Tea at Bungalow In honor of this historic milestone, the traditional Gamusa from Assam now adorns the front of Bungalow — a vibrant symbol of our connection to Assam's rich heritage. This Friday, join us in celebration as we offer assorted Assam… — Vikas Khanna (@TheVikasKhanna) July 8, 2025 Opened in 2024, Bungalow has quickly gained global acclaim as an iconic destination for Indian cuisine in the West. The eatery has been featured in the New York Times 100 Best Restaurants 2025, named "Best New Restaurant in the World" by Conde Nast, and earned a Michelin Bib Gourmand and three stars from The New York Times.
Hindustan Times
06-07-2025
- Entertainment
- Hindustan Times
Chef Vikas Khanna's humility in influencer's ‘What do you do for living' video charms internet; know his favourite dish
Influencer Feroz Khan Zadran, popularly known for his videos where he asks people what they do for a living, recently met celebrity chef Vikas Khanna on the streets of New York City. The clip is getting love from desi netizens, with people calling the chef humble and sweet. Vikas Khanna poses with Nita Ambani at his restaurant in Bungalow. (Instagram) Also Read | Step inside Shashi Tharoor's 'modest sarkari bungalow' in Delhi featuring MF Husain painting, indoor gym, endless books What is Vikas Khanna's favourite dish at Bungalow? The video begins with Vikas introducing himself as a chef from New York with a restaurant called Bungalow. When asked what he loves about his job, the celebrity chef confessed, 'It's an exhausting job, and I love it because I think it brings people very close to home. I've been cooking for the last four decades, and one thing I've learned is that this is one of the most sacred professions you can get into. You can heal people by cooking proper food.' Watch the video here. As for his favourite dish from the restaurant, the chef revealed that it is very unusual, yet very traditional from Udupi, Karnataka in South India: Roasted pineapple and coconut curry. Calling the dish sacred, Vikas revealed that the dish is special because it has no onion or garlic. 'There's a whole group of people in India who are Jains, and it fits them. It's totally vegan. It's perfectly vegetarian, with so much intense flavour. I love it because it brings people who've had this before close to the grandmoms who cooked for them.' 'His humility has no bounds…' The desi internet loved Vikas Khanna's humility in the video. Despite being a Michelin-star chef, fans loved how he humbly introduced himself in the video. One Instagram user wrote, 'You just casually met a Michelin star chef and also a Master Chef judge. His humility has no bounds. What a humble and kind soul.' Farah Khan commented, 'Soooo handsome ur looking like this missss uuuu vikkuuu.' Another said, 'Never mentioned celebrity chef - Just CHEF…never mentioned about 8 times Michelin star just cooking over 4 decades…The love for what he does was depicted than what he achieved…so much to learn from him.' Someone wrote: 'Michelin Star — not once, not twice… but EIGHT times. This isn't luck. This is legacy. This is Vikas Khanna — the man who turned the heat of the kitchen into a global revolution.' A fan commented, 'You casually met an 8-Michelin-star chef – all earned for his one restaurant, Junoon in New York. I absolutely love him; he's the only chef whose recipes I genuinely enjoy watching. But what touched me the most was when he proudly said he belongs to India, and even shared that his mother tongue is Punjabi.'
Time of India
04-07-2025
- Business
- Time of India
Cooking Up a Storm: Desi Chefs Spice up the Big Apple
Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple 's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma, several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala undefined Bungalow , a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy.'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.'Bungalow is Vikas Khanna's most personal offering to date.'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.'With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.''I have so many failed businesses where I could not break the code,' he says, but Bungalow is his York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.'There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore.'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.'Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens.'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.'What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with.'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.'It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?'Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka.'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.'Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed.'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.'Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.'For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
Economic Times
03-07-2025
- Entertainment
- Economic Times
Semma to Chatti and Bungalow: Desi restaurants in Big Apple do a Dhamaka
Indian restaurants in New York are going unapologetically hyperlocal New York: At 7:30 on a sweltering summer evening in New York City, the Garment District is winding down. The frantic activity of the Big Apple's fashion hub gives way to a quieter time of day. But the air still hums with the excitement of secrets to be revealed. Times Square is to the north with its bright lights and heaving crowds, while the Empire State Building is unmissable, awash with colour from the lights. The mannequins in the shop windows, draped in sequined fabric, seem glimmeringly sentient. Tucked away on West 37th Street, a storefront announces Chatti in a flamboyant italic script and, in smaller but no less confident font, By Regi is the celebrated Indian chef's toddy shop-inspired, Kerala-style kitchen. And it's part of a wave. New York is in the throes of a spice-sprinkled gourmet glasnost that is unapologetically city's Indian food scene used to be split, only half-jokingly, into butter chicken for the masses, molecular gastronomy for the those extremes lay an arid vacuum. The ground has shifted with a bunch of intrepid, creative chefs serving Indian food that's uncompromisingly hyperlocal and high concept to NYC. Diners can't get enough of it. And the food critics, powerful enough to make or break restaurants in this part of the world, are the first time in its nearly century long history, the New York Times anointed an Indian restaurant—Semma—as No. 1 in its Top 100 Restaurants in NYC list. The South Indian fine-dining destination, helmed by chef Vijay Kumar (formerly of California's Michelin-starred Rasa) and backed by restaurateurs Roni Mazumdar and Chintan Pandya of Unapologetic Foods, has emerged as an unmistakable disruptor in fine dining. Alongside Semma, several other Indian restaurants made it to the Times' Top 100, including Dhamaka, known for its fiery, rustic menu from the Indian hinterlands; Masalawala & Sons, a nostalgic tribute to Bengali home cooking; Bungalow, a newer entrant from celebrity chef Vikas Khanna blending artful plating with deep-rooted Punjabi flavours; and Dera, a Jackson Heights staple offering a rich blend of Indian, Pakistani, and Bangladeshi Foods is at the heart of this spice-splashed revolution. Pandya has also won the much sought-after James Beard prize for chefs. Most importantly, their growing empire—Semma, Dhamaka, Adda, Masalawala & Sons and Rowdy Rooster—doesn't pander to Western palates. Dhamaka and Semma are booked months in advance. Diners are lucky if they can snag a reservation on Resy.'The Indian food scene right now is as exciting as it's ever been in New York City,' says veteran food writer Andrea Strong. 'And that's in large part because of Chintan and Roni and Vijay.'Bungalow is Vikas Khanna's most personal offering to date.'This is my last restaurant,' he says, a culinary venture that caps off a 41-year career. 'New York is not an easy restaurant space, of course; it's the greatest, and it's also the toughest.'With Bungalow, he's reclaiming memory, an ode to what his late sister told him after admonishing him for 'chasing lists.''I have so many failed businesses where I could not break the code,' he says, but Bungalow is his homecoming. New York has had great South Asian food for quite some time, says Ryan Sutton, a food critic who has spent over two decades writing about food for Eater and now publishes The Lo Times. 'I remember going to a wedding at the original Junoon about a decade ago—probably the best wedding food I've ever had.' There was also Hemant Mathur's now-closed Tulsi, which had a Michelin star, like Junoon. 'And of course Indian Accent rolled into town a while back, and that venue (like the late Floyd Cardoz's shuttered Tabla) proved that New Yorkers were willing to pay a serious premium for really good South Asian fare,' remembers Sutton. But admittedly, what's going on is more exciting than just trendy amuse bouche. Inside Chatti, the room is filling up fast. Within the hour, it's packed—tables claimed, voices rising in a familiar rhythm. For a moment, it doesn't feel like New York anymore.'For so long, people only knew one kind of Indian food,' says Mathew. 'People become like a community… good food in smaller portions. Now, they're discovering the flavours of Kerala. They're discovering our stories.'Stories that—until a few years back—weren't an option in the fine dining circuit of New York's food scene. These ideas were mostly pushed to the confines of the immigrant-reliant borough of Queens.'What's happening is not a trend,' says Pandya, who fired up the kitchen at Dhamaka, listed as a Michelin Bib Gourmand restaurant. 'I think it took a lot of crazy steps, almost, that didn't make logical or business sense for us to arrive at this point, and those were the breakthroughs that we needed.'What is happening differently with Indian food, and specifically in their restaurants, is that they are serving the real thing. 'Food we've been cooking for a long time—at our households, at our events—but it was never represented,' says March 2017, common friends had introduced Mazumdar and Pandya to each other. Pandya says Mazumdar was 'a crazy entrepreneur' who wanted someone to partner with.'We knew one thing—our cuisine needed a radical shift,' Mazumdar says. 'Chintan had spent his whole career in fine dining. I came in with a disruptive mindset. That's where we connected. We didn't have a white paper or a protocol.'It was uncharted territory. Indian food had never really worked in this city. 'So we asked, what do we do about it?'Whether that meant serving gurda kapoora (goat kidney and testicles) or refusing to do takeout at the pandemic-born Dhamaka.'The very first time when you open the lid of a freshly cooked dish and that steam comes out—that's a dhamaka,' Pandya says. 'I cannot recreate that in a plastic container.'Currently, Semma is what every Indian wants to talk about. Kumar has taken the city by storm, given that it's unprecedented for a Tamil food-centric restaurant to get a Michelin Kumar wasn't hired to build Semma. He had written to Mazumdar when Rahi launched, saying he would love to join them he finally joined the kitchen at Rahi, his dishes stood out. At that point, Mazumdar said if they end up serving this, they would end up confusing Rahi's core consumers. So Semma was born. Rahi has since closed.'Semma showcases Tamil Nadu. Masalawala brings Kolkata. Dhamaka brought offal. This isn't about fusion or elevation. It's about recognition,' says says: 'The food is spicy, it's loud, it's rowdy, and it's fun. There's an energy to it that's similar to what you'd find in Bombay or Calcutta.'Unapologetic Foods is planning to open an Adda in Philadelphia and a fast-casual Kababwala in NYC by the end of this at Chatti, Mathew is busy attending to guests at every table—explaining toddy shop culture. Khanna says there are nights he sees scores waiting outside. 'They're just coming as a part of a pilgrimage. Agar restaurant ye create kar sakta hai, it means there's so much more.'For the first time, Indian food in New York isn't whispering. It's making noise—and it's not asking for permission. It's unapologetically Indian.
