Vikas Khanna: Tastefully Indian - michelin star restaurants dishes

Just a glance at the schedule of celebrity chef Vikas Khanna is enough to make me dizzy.
This week, for example, he began rolling out his book in New York, before preparing to host former US president Bill Clinton.
He then took part in cooking demonstrations and many events to discuss his work and new books while overseeing his services in Michelin
Star Hotel, Junoon.
If that is not enough, he said: "I will be playing 29 times on the East Coast in the next two weeks and I will be working during Junoon's dinner service . ".
People who work with him often wonder what power Khanna has in such a frenetic day.
"I'm just part of the equation.
"I have a very dedicated team," he said . "
"Also, when I saw so much appreciation for Indian food in the US, it helped me relax like other food.
"No wonder Khanna became a poster boy for American Indian cuisine as before.
While Indian cuisine swings between extremely traditional and dangerous experiments, Khanna is considered a balance between his progressive technology and a good old healthy taste.
Unlike other Indian chefs who like to wear Paris training sleeves, Khanna prefers to talk about the food he (grandmother) cooked in Amritsar when he was a child.
According to the food writer, Khanna's USP is his "personal" who is so rooted in him ".
"People always wonder if their contribution to Indian culture is sufficient.
But Khanna is actually doing it with his dishes and books, "said Rajesh Bhardwaj, founder and CEO of Junoon, in 2006, on Gordon Ramsey's show, he met Khanna for the first time.
Khanna's journey to become an unofficial brand ambassador for Indian food began in 2012 when he cooked satvik food for President Barack Obama.
Recently, when he cooked a 7-
For Indian Prime Minister Narendra Modi and ceo of Fortune 500, a course meal covering 30 Indian festivals was held at the Waldorf Hotel in New York.
With shigmoutsav sol kadi, eggplant millefeuille chaat, Teej corn dhokla, fruit plate with berries and Onam beetroot poriyal
"Time, food Avatar" has won praise from Modi.
Now, with his forthcoming book, Khanna has become part of the "Made in India" campaign. This 16-
Kg book is written in pure gold ink and contains 1,000 recipes from 70 Indian festivals.
"It's my heart and soul.
"It has come to life every day for the past 12 years," Khanna said . ".
The book, which may be published next year, is the pinnacle of his many talents.
"He has the talent to write, research, and travel.
This book can be read like literature;
It's not just a collection of recipes, "says Bhardwaj.
Khanna is not the only Indian among celebrity chefs.
He shared this honor with Vineet Bhatia, Manish Mehrotra and Gaggan Anand, all of whom represent all aspects of modern and innovative Indian cuisine.
So, one and the other, "This is the crowd they cater. Vineet (thrice-
Michelin-starred chefs, for example, cater to the crowd in London, who are more advanced in their recognition of avant-garde
Magandeep sommelier and food writer Singh.
"On the other hand, although New York is a metropolitan, it does not accept Indian food provided by such an elan.
"According to him, Gagan Anand is at another extreme.
"A few years ago, his thoughts would be considered gimmicks.
But Khanna walked very well.
He performed very well in the American audience, which was not as experimental as the London audience, nor as classical as the Indian audience Manish had to address.
"Now Khanna has found a balance between innovation and tradition," Khanna said . " I think Indian food is very modern and simple. "It is ever-
Continuous development and acceptance.
But he insists that innovation should never deprive the soul of the dish.
"This must be retained in the process of deconstructing and reinventing.
"Full of passion" is the omen described by Paul Kumar Veney.
Because the publisher (special project) was published with Bloomsbury, The Omen with him.
He is not only a meticulous person, but also a perfectionist.
I saw him changing very good photos for a specific recipe or festival as he was not happy with a teenagertiny element.
"Whether it's leading the chef team or working with the editorial team, Khanna brings clarity to every task.
"It makes everyone work well --
"The definition is clear but not necessarily easy," Kumar said . ".
Although he is engaged in serious business, Khanna also has a naughty side.
Chef Ranveer Brar said: "We will stage every episode in Punjab or play all the things in Punjab . " He judged with Khanna and Sanjeev Kapoor.
"We would joke that the channel should launch a different program to show our happy time," kapooor added . ".
The chef also offers three chefs the opportunity to exchange ideas and personal travel.
"People only know his Michelin star, but not many know how much time it took him to get there ---
How many restaurants he tried were closed.
"Most of us give up," Brar said . ".
After landing in the United States in 2000, Khanna served as a kitchen helper after opening an ordinary restaurant called Tandoor Place.
Although it attracted a large number of loyal customers, the maintenance of restaurants closed the same week that Khanna appeared became a financial struggle.
He opened another restaurant, Purnima, which had three stars, but the curtains fell.
When Khanna and Bhardwaj worked together to make Junoon, things began to become clear, and Junoon won a Michelin star shortly after the opening.
His patience and perseverance stand out.
"Maybe that's why Khanna's attitude towards food is more philosophical and emotional," Brar said . ".
Khanna is very convinced of what the future will be, and that's how he sees his struggles and emotional dilemmas.
Everything is short. -
Empire or restaurant, "he said.
"There used to be a different restaurant, where Junoon stood today.
There will be a new one in the future.
This is the cycle I learned to follow and have experienced so many failures in my life.
But some things. -like memories --
Stay the same.
"So, while there are hundreds of people dining at Junoon every night, the good memories and celebrations they have created keep me alert and inspire me to reinvent every day.