#ELLEGourmetCoverStar: Vikas Khanna – Repping Indian Cuisine On The Global Map

From home kitchens to fine-dining establishments, Vikas Khanna is a name that resonates across India. Born in Amritsar, he began with his first catering venture, Lawrence Gardens, at just 17, before moving to the United States to pursue a larger dream: placing Indian cuisine on the global map. After working in multiple kitchens, his New York flagship, Junoon, became one of the first Indian restaurants abroad to earn a Michelin star — a defining moment for Indian food internationally. Since then, he has appeared on global cooking shows from MasterChef Australia to Hell’s Kitchen, authored over 40 cookbooks, and expanded his culinary footprint worldwide. His current New York restaurant, Bungalow – which reimagines Indian regional cuisine through a deeply personal lens – holds a Michelin Bib Gourmand.

So when I found myself on the set of MasterChef India – airing on SonyLiv – for our latest ELLE Gourmet shoot, the excitement was real. A long-time judge and mentor, and one of the original faces of the franchise, Khanna is as familiar on screen as he is admired off of it. 

We began shooting close to 10 pm, after a full day of filming with fellow judges, Kunal Kapoor and Ranveer Brar. He was visibly tired, but the moment the camera rolled, his warmth took over — proof that his charm wasn’t performative; it’s simply who he is.

The Kitchen That Raised Him

Long before Michelin stars, bestselling books or television fame, Khanna found refuge in a kitchen in Amritsar. “Food was never about recipes in my childhood; it was about belonging,” he says.

Born with a physical disability, he grew up watching more than participating. The kitchen became the one place where he was not defined by limitation. There, he could stir, knead, smell, taste. There, he mattered. “Food gave me dignity before it gave me a career.”

Family remains the foundation of everything he cooks. “My mother taught me that food is not an achievement; it’s service. My grandmother taught me faith. My sister, resilience. Every dish I create is a memory trying to stay alive.”

One of his earliest memories is of his grandmother sitting on the floor at dawn, making rotis, without measurements or timers — just intuition. That memory continues to shape his philosophy at Bungalow. “I still believe the best seasoning is intention,” he reflects. “When I plate a dish, I ask — does this carry emotion, or only technique?”

Cooking For Representation, Not Recognition 

When Khanna moved to New York, it wasn’t ambition alone that drove him, but loneliness and a promise. “I had seen India reduced to stereotypes. I felt a responsibility to tell a truer story.” 

Indian cuisine, he believes, is still misunderstood abroad. “People think it’s heavy, spicy, and uniform. In reality, it is climate-driven, spiritual, seasonal, and regional. You don’t eat the same dish in two villages 20 kilometres apart.”

“For decades, India was represented globally by six or seven dishes. We have thousands. The real victory will be when regional Indian food is as familiar as regional Italian cuisine.” 

“I am not working for success; I am working for representation,” he says. Yet, public success hasn’t erased private doubt. “Immigrants carry invisible insecurity. Even today, before big moments, I still feel like the boy from Amritsar hoping he belongs.”

“My life wasn’t built on one opportunity. It was built on thousands of unnoticed days —  cleaning kitchens, washing dishes, writing letters no one answered. Success came quietly like dawn, not like fireworks.”

If he could change anything? “I would have been kinder to myself. I carried too much urgency and fear — of failing, of not representing India correctly. I wish someone had told me the purpose is a marathon, not an exam.” 

Wearing Multiple Hats

Beyond fine dining, Khanna’s journey expanded into humanitarian work. Through Feed India, he helped deliver millions of meals across India, particularly during the COVID-19 pandemic. “Hunger teaches humility and humanity. Cuisine teaches skill.”

He has also ventured into filmmaking, recently directing Imaginary Rain, adapted from his 2023 novel and starring Shabana Azmi, scheduled for release soon. 

On MasterChef India, he shares an easy camaraderie with Kapoor and Brar. “We are not competitors; we are custodians. What looks like judging is actually teaching. The real winners are the home cooks of India.”

What Lies Ahead 

The future holds more stories, films and books — and, he hopes, “fewer egos in kitchens and more compassion on plates.” 

Would he open a restaurant in India? “Yes, but only if it stands for the dignity of Indian ingredients and Indian farmers.”

Of all his roles — chef, author, filmmaker, humanitarian – which feels closest? “Storyteller,” he says. “Cooking, writing, films — they’re just different languages. I’m not trying to serve food. I’m trying to preserve memory,” he adds. “I don’t want to be remembered as a successful chef, but as someone who made people feel seen — especially Indians who felt their culture was small.” 

And perhaps, that is the real Vikas Khanna. 

Quick Fires

Kitchen Nickname: Professor

Comfort Dish After A Long Day: Khichdi with ghee and achar

Favourite Ingredient Right Now: Raw turmeric

Favourite Drink: Chai

Food Trend You Wish Would Disappear: Food cooked for Instagram instead of people

If Not A Chef, You Would Be: A farmer 

Dream City To Open A Restaurant In: Varanasi

If You Were A Dish, You Would Be: Dal — simple, comforting, and always present

Favourite Song On Loop: Any song by A.R. Rahman 

Favourite Movie: Shawshank Redemption 

Your 3 A.M. Speed Dial Person: Ranveer Brar

Editorial Director: Ainee Nizami Ahmedi; Digital Editor: Isha Mayer; Photographer: Sawani Chaudhary; Creative Director & Creative Producer: Priyadarshini Patwa; Stylist: Amal Afzal; Jr. Graphic Designer: Divya Pande (Art Direction and Cover Design); Assisted by: Riddhi Doshi (Styling); Vaishnavi Rana (Editorial); Executive Producers and Production: Aanchal Jain, Pruthav Mandora; Set Courtesy: Sony LIV India and MasterChef India