'We don’t always agree, and that’s important,' Vikas Khanna talks about the laughter, debate, and respect behind the MasterChef India bench - Exclusive interview

Vikas Khanna is a popular chef of India

• MasterChef India 9 highlights India's culinary heritage and emotional roots.
• Chef Vikas Khanna values honesty, restraint, and storytelling in judging dishes.
• Indian cuisine is evolving, focusing on local wisdom and global storytelling.

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As MasterChef India returns with its ninth season, the focus has shifted decisively inward; toward memory, heritage, and the deep emotional roots of Indian cooking. At the heart of this season’s philosophy is chef Vikas Khanna, whose presence on the judging panel has long symbolised empathy, introspection, and reverence for food beyond technique. For him, MasterChef India is not merely a competitive reality show but a cultural archive in motion, where forgotten grains, family recipes, and regional wisdom find space alongside ambition and innovation. His judging style reflects this belief — firm yet compassionate, demanding yet deeply humane.

Whether he is moved by a humble bowl of dal or challenged by a daring reinterpretation of a heritage dish, Vikas Khanna looks for honesty above all else. In an era where global platforms often prioritise spectacle, he champions restraint, balance, and storytelling through flavour. With the reunion of the iconic judge trio and a season rooted in India’s culinary legacy, Vikas tells MoneyControl that MasterChef India 9 arrives at a crucial moment; one where Indian food is no longer seeking validation, but confidently defining itself for the world, one plate at a time. Excerpts:

MasterChef India Season 9’s theme emphasises India’s culinary heritage and regional flavours. How do you think this focus will challenge the contestants creatively?

This theme invites contestants to look inward before they look outward. Heritage is not just about old recipes, it’s about memory, migration, seasons, produce, and family. The challenge is to respect that emotional weight while still cooking for a modern, competitive platform. Anyone can add foam or smoke; the real creative challenge is to innovate without diluting the soul of the dish. When contestants succeed, you don’t just taste food, you taste identity.

You are known for your thoughtful critiques. How do you balance pushing contestants to grow while being encouraging?

I believe food is deeply personal, and when someone puts a plate on the bench, they’re putting a part of themselves there too. My job is not to break them, but to build them. I push them hard because the culinary world is demanding, but the push must always come from compassion and respect. If I criticise, I also explain the “why” and the “how” to do better. Growth and kindness are not opposites; in the kitchen, they must coexist.

When a dish reflects strong emotion and heritage, what specific culinary elements do you look for that resonate with you personally?

I look for honesty on the plate. It shows through balance of flavours, restraint in presentation, and the confidence to let a hero ingredient shine. Heritage dishes often carry silence; they don’t shout, they speak slowly. If the cooking technique honours the original recipe, and the flavour tells me a story without the contestant needing to explain too much, that’s when it truly resonates with me.

In challenges where heritage recipes meet innovation, what do you consider a successful fusion versus a forced mix?

A successful fusion feels inevitable, as if the two ideas always belonged together. It enhances the original recipe rather than overshadowing it. A forced mix, on the other hand, usually chases novelty for novelty’s sake. When innovation begins with respect and understanding of the roots, it becomes evolution. When it begins with insecurity or gimmick, it becomes confusion.

Past seasons have seen you mentor cooks with very different backgrounds. What is the most unexpected lesson you’ve learned from a contestant?

The greatest lesson has been humility. I’ve met home cooks who have never been to culinary school yet have an understanding of flavour that even seasoned chefs seek all their lives. I’ve seen resilience that textbooks cannot teach. A contestant once said to me, “Chef, food is how I speak when words fail.” That reminded me that cooking is not a profession for many, it is survival, love, protest, memory, everything at once.

Can you share one moment from past MasterChef India seasons that stayed with you till today?

There was a contestant who cooked a very simple dal inspired by their mother. No theatrics, no elaborate plating. But when I tasted it, it transported me to my own childhood kitchen. It reminded me why we cook — not to impress, but to connect. That bowl of dal will always stay with me as one of the most powerful plates ever served on MasterChef.

India’s food landscape is constantly evolving. How do you see the future of Indian cuisine both domestically and globally?

Indian cuisine is entering a golden era. Domestically, we are reclaiming forgotten grains, forest foods, temple cuisines, and regional traditions. Globally, Indian food is moving beyond stereotypes of “curry” and “spice” into nuanced storytelling. Young chefs are confident about cooking from their roots rather than imitating Western models. I believe the future belongs to hyper-local wisdom presented on a global stage.

With the reunion of the iconic judge trio, what’s the dynamic like between you, Ranveer, and Kunal off-camera? Does it influence how you judge?

Off camera, we are like three brothers with very different personalities but a shared love for food. There’s a lot of laughter, debate, and occasional argument, always affectionate. On camera, that comfort translates into honesty. We don’t always agree, and that’s important. The diversity in our perspectives gives contestants a fuller, richer feedback. At the end of the day, our respect for each other and for Indian food anchors everything.

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How important is it for international audiences to see Indian food celebrated on a platform like MasterChef India?

It is incredibly important. For decades, narratives about Indian cuisine were largely told from outside India. MasterChef India allows our own voices, be it home cooks, mothers, street vendors, or young chefs, to define what Indian food is. When international audiences watch, they see not just dishes, but geography, festivals, climate, languages, and emotions. It becomes cultural diplomacy through taste. Food travels faster than borders.