Chef Vikas Khanna’s Modern Twist to Indian Cuisine

Famous Michelin star chef Vikas Khanna shares her views on balancing traditional Indian flavors with modern materials such as oats. In a special conversation with the Deccan Chronicle, the famous chef, oats discusses in a thoughtful way and allows them to complete traditional dishes without diluting their essence.

How do you balance traditional Indian flavors with new era materials such as oats in your recipes?

For me, about respect for the essence of Indian flavors while remaining open to evolution. Materials such as oats may not traditionally be Indian, but they are incredibly versatile, and when they are used thoughtfully, they borrow our kitchen in a beautiful way. I always aim to include them in a natural and non -challenging way – whether they turn them into a tada infusional upma or confuse them into a relaxing branch bowl. The idea is not to dilute the spirit of Indian food, but to improve it by making it more nutritious and suitable for today’s fast but conscious lifestyles. The balance between tradition and innovation is about to emphasize the balance between the warmth and familiarity of our food, but with a modern bending, which refers to the current diet needs. At the end of the day, this adaptability is based on our kitchen heritage live, relevant and based on both nostalgia and nutrition.

How did you trigger the idea of creating a meal like Parfe with oats, and how do you think it would echo with the Indian Foodies?

Today I believe that Indian guests are more open than ever – they appreciate fusion when finished with intention, respect and balance. This meal is exactly embodiment: a sense of comfort and familiarity matched with a gentle imprisonment towards something new. In essence, a Parfait is not only in the structure, but also about layers of flavor, texture and contrast. By using oats as a foundation, you get a healthy, satisfying base of grounded and nutritious feeling. When fresh fruits are matched with a thin clue of flare hazelnuts and even Masala, it turns into both global sensitivities and a dinner that speaks to Indian taste buds. This thoughtful mixture that makes experience both exciting and deep -rooted – cultures, materials and kitchen traditions. This is about to invention the wheel again and to develop in a way that feels who we are and how we eat today.

Can you share some clues about incorporating nutritious materials such as oats without sacrificing tasting?

Make them your friends. And in this way you will benefit from flavor and health benefits. I use oats on my daily diet. For more than twenty years and I learned to be creative with them from making Oat Khichdi to Oat Kheer. Everything is about understanding the material – the oat has a slight taste and absorbs spices in a beautiful way, so they fit well to Indian dishes. With the right texture and spice balance, you can increase nutrition without sacrificing taste.

How do you think that chefs can play a role in making food more inclusive and meaningful in different cultural contexts?

Chefs have a unique responsibility – we don’t just prepare food; We tell stories through him. It has the power to serve as a bridge between food communities, cultures and dates in a variety of countries as India and even globally. When we respect the materials from various traditions, honor the centuries -old techniques and include them in a thoughtful way, we make food more inclusive and deep resonance. Whether you have a long forgotten grain or a relaxing meal from childhood, there is something strong about seeing your inheritance is reflected on a plate. It offers a sense of recognition, visibility and belonging. That’s when it goes beyond food and becomes a really meaningful thing – a shared language, a memory, a celebration. As chefs, our role is not only innovation, but also to protect and connect – providing every plate we serve tells a story that makes you feel both personal and universal..

What is your favorite hack to make oats more versatile in Indian dishes and are there any unexpected materials you want to match them?

I like using oats like poha and sometimes like semolina. Any recipe can be replaced with oats. They also work very well as an agent that thickens from soups to sauces and blind.

Do you have any cookbooks, TV shows or kitchen initiatives you are working on, and how do you see the oats in them?

I am publishing my new book “Festivals in Bungalov, a book of illustration that gives children information about Indian festivals, that is, greetings and foods. In some recipes, we recommend the use of oats.