Award-winning, Michelin starred chef, restaurateur, and cookbook writer Vikas Khanna is back with a new book, Shaken & Stirred. This one celebrates the magic of mocktails and Khanna was in town to share a few mixology tricks and to interact with fans and the media.
We pinned him down for a chat about his life and work.
On MasterChef India turning vegetarian
It was truly an amazing take on food. I think that a lot of talent came forward this way and this was an amazing opportunity to give an equal chance to everyone in India. It was great to see audience loving the dishes and the ideas created by our contestants.
On the evolution of MasterChef in India
I think that with every season the show is getting better and better, talent wise. We always had great cooks on the show, but this season we hadthe boldest and the most innovative chefs.
It was amazing when I recently went to a Hyatt hotel and chefs came to my table and said, “Thanks to MasterChef for making us feel so important in the industry.” I have also hosted MasterChef Junior which had such an amazing impact on the culture in a totally different way. It inspired the new generation for their love for food.
On the relevance of a platform like MasterChef
I think a platform like MasterChef encourages people to jumpstart their career in the food world. If I had not studied hotel management and there would have been a show like this on TV, I would have surely tried my luck there. Its an amazing celebration of food and dreams.
On Shaken & Stirred
I was often told by guests at my restaurant Junoon, New York that we have such amazing spices-flavours in our kitchen and would we want to create some new drinks with them. I think Shaken & Stirred is my answer. It’s a totally refreshing subject being touched in my kitchen. Every drink is quick and very creative.
On reinventing traditional classics
I did not touch the recipe of Phalsa Cooler. Phalsa is more popular in North India and is an amazing berry. It’s sour, sweet, tangy and known as grewia asiatica.
On mainstreaming north-eastern food
You will be surprised that I have made more than 12 trips to the north-east and am working on their cuisine for quite sometime now. Everything takes time, awareness is the first step towards change. In a few years, you will see some books from my side on their diverse food culture.
A life lesson worth passing on
Stay focussed and continue to do what you love and one day you will matter.
A Libran, Rashmi Ramachandra dotes on her morning cup of coffee. The family’s official juke box, Rashmi is a trained classical singer, an MBA in Marketing and HR who very soon found out that radio was her actual calling as it kept her close to the one thing that she loves the most – Music. A huge Harry Potter fan, she is trying to create a broomless version of the quidditch. ‘Life is too precious to complicate’ is what she lives by.
