From Michelin-starred kitchens to humanitarian work and bestselling books, chef Vikas Khanna is a name that resonates far beyond the culinary world. Born in Amritsar, he has taken Indian cuisine to the global stage, redefining its perception with his innovation.
As a celebrated chef, restaurateur, author and filmmaker, Khanna dons many hats with equal excellence and passion. As he launches Bergner's Argent Samsara cookware range, we get a chance to interview him about everything, from his favourite comfort meal to his views on sustainability, and more.
Read edited excerpts below:
Q: In your personal life, do you follow any principles to stay fit?
Vikas Khanna: Absolutely. When you're surrounded by food all day, serving hundreds of people, maintaining discipline is crucial. Many guests come to restaurants for indulgence, but as a chef, I can’t consume that kind of food daily.
For over 20 years, I’ve followed a fixed diet—I eat the same meals every day. It helps me maintain balance while still tasting and testing new dishes. Indulgence is rare for me, and I’m conscious about my food choices. I eat at my restaurant maybe once or twice a week, but my daily meals are simple and health-focused.
Q: What are some underrated Indian superfoods people should incorporate into their diets?
Vikas Khanna: Right now, millets are at the forefront of the superfood movement. A few years ago, the West was obsessed with quinoa, and now India is championing millets—not just for their nutritional value but also for sustainability. Millets require only a fraction of the water needed to grow rice, making them an excellent choice for both health and the environment.
Q: What’s your go-to comfort meal after a long day?
Vikas Khanna: My comfort meal is the same as my everyday meal—rich in protein with lentils, tofu, chicken, or fish. I also minimise my salt intake. I prefer whole grains and simple, boiled foods that I mostly cook myself.
Q: What are your thoughts on sustainability in the food industry?
Vikas Khanna: At least the conversation has started! Ten years ago, journalists weren’t even asking about sustainability, waste management, or using local ingredients. Today, these are essential topics.
However, just labeling something 'sustainable' isn’t enough. It needs to be practiced. Running a large-scale restaurant means sustainability has to be a foundation.
Q: How do you apply sustainability in your daily life and kitchen?
Vikas Khanna: Achieving a 10o percent sustainable kitchen is challenging, especially in cities like New York. Sourcing local produce in winter, for example, is tough. If I avoid greenhouse produce and import ingredients, costs rise, and sustainability decreases.
Many people casually use the term 'sustainability', but as a chef, I face real challenges in implementing it. We are making conscious choices, but there’s still a long way to go before we achieve true sustainability at scale.
Q: Which is your favourite travel destination?
Vikas Khanna: Bhutan. It’s incredibly close to India yet feels like stepping into the past—a glimpse of how India must have been a hundred years ago. The country truly embodies sustainability in its culture and way of life.
Q: If you could have anyone cook for you, who would it be?
Vikas Khanna: Honestly, if anybody had to cook for me, I’d love that! But if I had to pick, I’d say Ranveer Brar—I admire his cooking style.
Q: Cooking can be both physically and mentally exhausting. How do you practice self-care?
Vikas Khanna: You have to love this profession to survive it. It’s incredibly demanding—I’m on my feet for 16 hours a day. If you don’t enjoy it, it’s impossible to sustain. There’s immense stress in the culinary world, so finding joy in the kitchen is crucial.
Q: What’s the best piece of advice you’ve received in your culinary career?
Vikas Khanna: One of the most valuable lessons I learned was from Gordon Ramsay in 2006. He told me, “Don’t let the Western world bracket your cuisine.”
That advice changed my approach to Indian food. It encouraged me to break stereotypes and showcase Indian cuisine beyond just chicken tikka masala and saag paneer. There’s an infinite world of flavours, traditions, and techniques in Indian cooking, and I strive to celebrate that.
Also Read | Michelin star chef Vikas Khanna’s first business was ‘total failure’. What he learned from it
Q: Finally, what’s one life lesson cooking has taught you?
Vikas Khanna: Patience. Cooking is a journey of constant learning and improvement. It has taught me to be patient with myself and the process. Every dish, like every experience, has something to teach.
Q: You recently launched Bergner's Argent Samsara cookware range. What are your thoughts on it, and how does it stand out?
Vikas Khanna: Bergner is a company that constantly reinvents itself, and we are committed to bringing the health factor back into cooking. What sets this range apart is the combination of convenience and tradition.
In previous generations, cookware had a deep cultural and functional significance. This project is close to my heart because Bergner's designs reflect our heritage—our karahis, handi, pots, and even paniyarams. But we’ve taken it further by incorporating tri-ply technology, ceramic, and the highest quality stainless steel. We wanted to bring this fusion of tradition and modern innovation to the mainstream Indian market.
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