Vikas Khanna: Difference between revisions
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| style = [[Indian cuisine]] |
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| education = Welcomgroup Graduate School of Hotel Administration |
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| restaurants = Lawrence Gardens, Amritsar<br />A Spice Route<br />Tandoor Palace<br />Purnima Restaurant / Dillons Lounge |
| restaurants = Lawrence Gardens, Amritsar<br />A Spice Route<br />Tandoor Palace<br />Purnima Restaurant / Dillons Lounge |
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| books = Ayurveda - The Science of Food and Life<br />''Mango Mia''<br />''The Spice Story of India''<br />''Cuisine of Gandhi''<br />''New York Chefs Cooking for Life - Cookbook'' |
| books = Ayurveda - The Science of Food and Life<br />''Mango Mia''<br />''The Spice Story of India''<br />''Cuisine of Gandhi''<br />''New York Chefs Cooking for Life - Cookbook'' |
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Revision as of 17:22, 26 January 2008
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (January 2007) |
Vikas Khanna | |
|---|---|
 Chef Vikas Khanna with Riyo Mori, Miss Universe 2007 at amfAR, The Foundation for AIDS Research in New York City | |
| Education | Welcomgroup Graduate School of Hotel Administration |
| Culinary career | |
| Cooking style | Indian cuisine |
Current restaurant(s)
| |
Vikas Khanna (born November 14, 1971) is a famous Indian chef, restaurateur, food writer, and humanitarian based in New York City.
Life and career
Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother's kitchen and learned the art of cooking and the use of spices from her. He started supplying kitchenware to Amritsar Club at the age of 12.
He started developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 16. He graduated from theWelcomgroup Graduate School of Hotel Administration in 1994. He started SAANCH, a cultural festival gala, to bring together food and traditions from different parts of India. This festival is an integral part of the college even now. He also learnt the art of sculpting stone and wood in Jaipur, Mysore, Udipi, and Sagar (Karnataka). He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India.
He moved to New York in December, 2000, and started working as a dishwasher. He worked his way up and soon became the Executive Chef of Salaam Bombay Restaurant in New York. He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.
He has studied at Cornell University, Culinary Institute of America, and New York University. He frequently lectures at many universities around the country.
Sakiv
Vikas Khanna launched the small company SAKIV (South Asian Kid's Infinite Vision) to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.
Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.
Cooking for Life
New York Chefs Cooking for Life was founded to organize tasting events with some of the top chefs of New York to help raise money and awareness for different relief efforts around the world like Tsunami, Gulf Coast Hurricane Disaster, South Asian Earthquake and many more. Chicago Chefs Cooking for Life and San Francisco Chefs Cooking for Life are the other chapters of the organization.
World Chefs Cooking for Life is a series of culinary events being hosted at the World Wonders to advance SATH's (Society for Accessible Travel and Hospitality) mission to create awareness for the needs of people with disabilities. The first event of the series, The Living Pyramids is to be hosted at the Pyramids of Giza on July 20th, 2006. All proceeds from these events will be used by SATH to promote accessibility programs in Egypt and beyond.
Books
- Ayurveda - The Science of Food and Life
- Mango Mia - Celebrating the tropical world of Mangoes
- The Cuisine of Gandhi—Based on the beliefs of the Legend
- The Spice Story of India
- New York Chefs Cooking for Life - Cookbook
- Modern Indian Cooking
Awards and Recognitions
- Received acclaim for his cooking style from the James Beard Foundation
- "Access to Freedom Award", in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles
- The Shining Star Award from Just One Break, Inc. previously received by Christopher Reeve and Ray Charles
- Proclamation from the Council of the City of New York for his outstanding contribution to the city.
- New Yorker of the Week by NY1
- Interviewed on ABC News for his Global Culinary Events ABCNEWS
- Big Town Big Dreams - Interview in New York Daily News
- In September 2007, Vikas Khanna was featured as the consultant chef on the Gordon Ramsay TV show Kitchen Nightmares[1] on FOX
Quotes
"Disability is the inability to see ability."
"Water is one of the basic needs of survival of mankind and water can destroy it too. That is the power of NATURE. But there is an even more powerful dimension of NATURE which is a blessing to humans; courage, intelligence, compassion and the power to stand again"
Bibliography
- Khanna, V. The Spice Story of India. ISBN 1-4134-9408-0
- Vikas Khanna's Official Website
- New York Chefs Cooking for Life
- James Beard Foundation - Taste of India
- Kavita Chhibber - Bon Appetit
External links
- Vikas Khanna
- James Beard Foundation
- World Chefs Cooking for Life
- New York Chefs Cooking for Life
- Chef Vikas Khanna Interview on Desiclub.com
- Community My Hero
- Vikas Khanna Interview in Daily News Analysis
- A Chef, A Mentor, A Hero - Article in Punjab Newsline
- Famous Indian Chefs-Indian Foods Guide
- The Renaissance Man-South Asian Outlook
- A Spice Route Runs Through It
- Purnima Restaurant New York
- South Asian Sensation - The New York Sun
- Bibi Magazine
- Time Out New York
- Vikas Khanna at People.com
- Purnima Restaurant - Martiniboys.com
- Purnima Restaurant - LuxuryWeb
- Fodder Figure - Nirali Magazine
- Tango with mango - Desi talk
- Off the Menu - The New York Times
- Top Chefs from the East - Venezuela Gourmet
- Dillons Lounge New York
- Modern Indian Cooking - Fresh Food News
- Spicy food to cool off summer - amNewYork
- New York Times - Good Eating - On Stage, Ingénues
- Timeout New York