Chef Vikas Khanna on Balancing Tradition and the Art of Conscious Cooking
Hyderabad: In an age of fleeting food trends and viral sensations, chef Vikas Khanna stands for a deeper, intentional relationship with the things we eat. In a recent conversation with DC Conversations, he shared insights into his 42-year career and dedication to his craft, and how the future lies in returning to traditional roots while embracing modern technologies.
As cooking evolves, the shift in how Indian home cooks approach their kitchens is significant, and with conscious cooking being discussed as ‘contemporary’, chef Vikas notes that it is much more than a mere trend. “Anything that has to do with health, longevity, well-being cannot be a trend,” he explains. ‘It should be part of the lifestyle’
He states that the current generation is more curious and has the habit of asking questions than the previous generations, and they constantly question the products and ingredients used. He says that this curiosity is the driving force of development in the sector. Stating that as someone who makes agreements with big brands, he values reinventing products and offering the best to people, he adds, “On the one hand, work is important, but it is also very important to be conscious.”
When asked about the ongoing obsession with high-protein diets, chef Vikas emphasized on a balanced diet. He explained how he maintains a protein-rich diet, which is a crucial part of his diet, but refuses to give up essential food groups. He explained that if we remove any item from our diet, such as carbohydrates or dairy, our body will go into shock because it is not used to it.
Our commitment to balance isn’t limited to better ingredients, but also the ingredients we cook with. Chef Vikas pointed out a common misconception about aluminum non-stick pans. He argues that the problem is not with the pans but with negligence. “The problem is that it ends up being scrapped,” he warns, while urging cooks to replace damaged containers immediately to avoid a health hazard.
One of the chef’s most ambitious innovations is rethinking the containers used for cooking and serving food. He dreams of a world where the kitchen is an extension of the living space and the tools used are a work of art in themselves. This led him to collaborate with Bergner to create a beautiful set of high-quality cast-iron cookware designed to carry from stovetop to table as the centerpiece of the meal. This idea aims to save labor and energy while maintaining the temperature of the dish.
Cast iron has been a fundamental part of Indian kitchens for generations. Despite widespread fears about its upkeep, chef Vikas considers it “one of the best options in centuries.”
While Chef Vikas looks forward to new technologies and cooking methods, he also remains deeply committed to traditional practices and ingredients. He’s hoping for traditional ingredients like pippali (long pepper) and Jimbu, the return of a traditional Himalayan herb to modern cuisines.
Chef Vikas Khanna is an internationally renowned personality and has been honored by many organizations for his contribution to the culinary arts and humanitarian impact, but he has remained far away from the accolades. He sees his work as a reward. “I keep all my tiaras out of my work, it doesn’t and should never affect it,” she says firmly.
Even after 42 years in his career, Chef Vikas still spends around 16 hours a day in the kitchen. His advice to the next generation of chefs is simple: Outside recognition should not be allowed to define them. The main focus should be commitment and dedication.
Chef Vikas’ mission remains the same; honoring the sacred bond between cook, ingredient, and guest. It’s the simple home-style cooking that revolutionized his career, as he puts it when describing his New York City restaurant Bungalow as “an honest home-style restaurant that will change cuisine.”
This Article Was Written By Archana Prasad, Student of English and Foreign Language University, Interning at Deccan Chronicle.
