I had to lecture today at-Sunrise, Global Chef Academy in Singapore. All the recipes were printed and the students had to follow my instructions. Perfect Plan.
Well, something made me change the plan, I did not want the students to cook my dish, I wanted them to excel in creating their OWN dish. Its true that humans can surprise when given freedom to think. It was an honour that we had to make 3 dishes (same way) and we ended up making infinte with everyone's imagination. Use recipes as templates to create something great, something yours....Vikas
Here are today's winners: Sunanda Agarwal and Monica Batra (Best Paneer dish), Joerg Becker and Mansi Nangia (Best scallops) and Charmaine Kok and Lay Hoon Tan (Best Dessert).

Michelin Chef Session with Storm Magazine

Today we had an amazing Michelin Chef Session with Storm Magazine. Its amazing to see such diverse thoughts by some of the World's top chefs from their respective countries. The influence of countries, science, media, internet and chef's personal expression. But, for me food only represents culture and people first. Thanks Kannan Chandran for such an great conversation....V

Inside Junoon's Kitchen - Mandy Jawle

Here is another cooking segment with one of favorite person/chef/friend - Mandar Jawle. 

Thanks Ronnie Bhardwaj and Lawrence Dizon Sumulong from Composition-B.

Here is a video of him sharing his recipe with us for spiced paneer.

http://www.youtube.com/watch?v=MQGso3KaA_k

Had a blast at the Jam Session at Universal Studios, Singapore cooking sandalwood smoked-saffron crusted chicken. Happy to be working with beloved chef Michael Swamy and Mugdha Savkar on this project. Thanks again to Peter Knipp and his amazing staff for including us at the World Gourmet Summit.

Hello Singapore,


 The beautiful garden city. Its such a pleasure to be a part of World Gourmet Summit and specially to work with award winning Song of India Restaurant, @thesongofindia Chef Manjunath Mural and team. Many thanks for featuring Junoon and Flavors First inspired menu.
Jam Session at WGS, followed by Press Meet. Looking forward


...Thanks Vikas

Spiceland- Kerala.

This is the street that changed the world forever. Yes? One Street changed the landscapes of new world and created the Empires around Spice Routes. I am proud to be walking on these to discover the heart of Spiceland- Kerala.
I am blessed to be a profession where are gift of spices reflect our history.
Share the flavors of Motherland.... V

Inside Junoon's Kitchen - Billy Kasht

We have a diverse talent team working at Junoon kitchen. It humbles me to see them work so hard everyday, making the restaurant shine. Here is another simple cooking session with Chef Billy Kasht.
Great use of working on tawa (Indian griddle)...V


http://www.youtube.com/watch?v=ouv-L-VXD-k&context=C4246cd6ADvjVQa1PpcFM-poo6k8o-IB4Vg4RY_OmwDPiEWK6KKZ0%3D

Junoon - EATER TOP 12 restaurants in New York.

Many thanks to beloved EATER for having Junoon in the list of TOP 12 restaurants in New York.
Many Congrats to my team for the honour!!!
"Junoon, the chic Chelsea eatery run by heartthrob chef Vikas Khanna, known for its array of traditional Indian cooking styles and hand-ground spices offers a three-course $25 tasting menu for lunch Mon–Fri. Choose from entrees like chicken korma with almonds and a dried-ginger lamb shoulder, all served with rice and naan".

http://ny.eater.com/archives/2012/04/a_guide_to_nycs_12_new_65andunder_tasting_menus.php

Thanks a ton to Indian Consulate and Teji Bindra (Sikh Art and Film Foundation) for a wonderful celebration for Baisakhi at the Indian Consulate. I think its truly crucial for immigrants to keep connected to their roots in as many ways as they can. — at Indian Consulate.

Photoshoot for Wine Spectators Magazine

Today we had a shoot for Wine Spectators Magazine with our Wine Director Olivier Dufeu. I am so impressed by our management team who never stop working for excellence. 

Pairing wines with Junoon's dishes has become an absolute part of dining here. I am so thankful for such detail and amazing vision to represent Indian cuisine.Olivier comes from over a decade of fine dining experience. During his career, he has worked alongside many renowned Michelin starred Chefs such as David Bouley (Bouley & Danube), Daniel Boulud (Cafe Boulud), Eric Ripert (Le Bernardin) and RaymondBlanc (Le Manoir aux Quat' Saison - UK), to name a few.Olivier's passion and knowledge of wine originated from his 5-year study at a culinary school in Brittany , France , his native country, during which time he honed his craft. But it was only after spending a few months at Michel Chabran (another Michelin's star Chef - Rhone Valley , France ) and taking a whiff of a certain Hermitage La Chapelle 1961, that Olivier decided to turn his passion into a career. He was 18 years old at the time. Since then, eager to expand his knowledge, he has traveled to many wine countries such as Austria , Germany , Spain , Australia , New Zealand ...

Cooking Demo at Varli Food festival

I did a cooking demo at Varli Food Festival and wanted to share the recipe of Anari Baigan with you all. Its a super simple dish in which the sauce is made of peanuts and coconut milk and has the deep sour flavour of pomegrenate molasses. Its a great dish and I would be honoured if you cook it in your kitchen. Send me your comments. ...V

http://www.vkhanna.com/AnaariBaigan.htm

Madhur Jaffrey's Climbing the Mango Trees

During my short breaks or travels, I never miss an opportunity to read new stuff. 

It took me about 2 weeks to finish Madhur Jaffrey's Climbing the Mango Trees. Its funny, relatable and beautifully written. I have met her several times and always been inspired by her journey. This book proves that she is the Ambassador and the Queen of Indian Cuisine. 




http://www.amazon.com/Climbing-Mango-Trees-Memoir-Childhood/dp/140004295X

Inside Junoon's Kitchen - Haresh Kumar

Baisakhi is always a time for gratitude to Mother Earth and the good harvest. So, today I wanted to share something very special as a series we created with my beloved Composition-B team. My chefs making their signature dishes, heroes of my kitchens. My big thanks to them for their devotion and here we bring Junoon to your homes through them. Today meet Haresh Kumar (Tandoori Genius)

http://www.youtube.com/watch?v=dFHCbxzAr50&context=C498c354ADvjVQa1PpcFNxbNDm-_KFdte9bcUkM5qpitnTDk-I0oo%3D

My great web team just added a new techonology through flash on every page of our main site (www.vkhanna.com). 

It shows our most important featured projects and would be updated on daily basis. Wanted to share it with my FB family first... V

Varli Food festival - April 5th, 2012

What a super evening of great food, company and friends at Varli Food Festival 2012. Varli, its commendable what you and your team have created as a representation of Indian cuisine in America...All the best- Vikas

Spring

Everyone loves the time of the year when winter is coming to an end and days begin to lengthen. The new gifts of Mother Nature of spring are in abundance.
Decorating for a party during the spring months is easy. Just follow the cues of nature where everything emerges fresh, green and pretty. Happy Spring, the true power of Mother Earth, how it shows us that a beautiful Spring is possible after a harsh Winter...
http://www.vkhanna.com/SpringParties.htm

My hero, my mentor and teacher

My hero, my mentor and teacher Parvadha Vardhini Gopalakrishnan (Prinicipal WGSHA). 

This was a very special moment when students surprised me by playing Chinna Chinna Asai at my recent visit to Manipal (I sang this song in Tamil at Annual day 19 years ago). Yes I learnt Tamil for this song, love has the power to learn; and I loved this song. TK Suresh taught me the lovely AR Rahman.

Teachers are the best. I shared the name of my fav teacher; so what is the name of your bestest teacher. Have a grt week ahead......V

I have been scared of heights since I was a child. Though I live in NYC, I have never looked out my window.

So, recently I had decided to learn to fly, and face the fear. I have been doing a few lessons and I do feel much better about it. Here is a shot from one of my lessons.

Upper Crust Magazine

I am very grateful to the super talented and wonderful team of Upper Crust Magazine to have me on the cover of the current issue.
Farzana Contractor's Upper Crust is a very important cultural reference of Indian food and culture for more than 12 years.....Thanks to my dear friend Rozina Gaziyani and the entire crew. Superest Grateful Vikas

Holy Kitchens - Sikhism

I always say that my favourite professions are Teaching, Nursing and Farming. Generally are lives are defined by what we learn, our health and the people who feed us.
So, as we are 1 week away from Baisakhi (The Festival of Harvest). I pay my tribute to all the farmers who feed our world and the Good Earth who gives us all these gifts.
Here is a deeper look at Food through Sikhism.
http://www.youtube.com/watch?v=_eRAEilK_n4

It was an honour for my team to present Holy Kitchens to former President Bill Clinton in Washington DC. 

Holy Kitchens is a series of films that are an attempt to tie together the meaning of food in a spiritual context. We have just premiered our third film on Islam at Harvard University last month. 1. Sikhism (True Business), 2. Hinduism (Karma to Nirvana) 3. Islam (The Moon of EID). Share the beauty of food and cultures with your FB friends....Vikas

www.holykitchens.com

What an amazing day! I was with my 2 favorite chefs+judges of MasterChef India at Junoon (Ajay Chopra and Kunal Kapoor).
AND hosted a dinner for the ambassadors of Indian cuisine, my mentors, inspirations......all under one roof....Indian cuisine Rocks because of you all!!! Love Vikas
http://www.varlifoodfestival.com/chefs_participating.php

We are so proud to be meeting and greeting some of the most important Indian chefs in the World. My team and me are thrilled to be cooking dinner for everyone tomorrow at Junoon. WHAT AN HONOR!

I am very proud of our new generation who create new dimensions of art, it may be in form of food, fashion or cinema. If we support and encourage them, it adds light to their talent. So, Zoran Saher and Kabir Chopra, we are all cheering for the success of Strangers. 

https://www.facebook.com/Strangersshort

http://www.youtube.com/watch?v=M3hjJjSIuug

Baisakhi

Baisakhi is an ancient harvest festival celebrated across the northern Indian subcontinent. Our homepage will celebrate this festival until April 13th. This is a universal festival of gratitude to Mother Earth for her infinite gifts to our lives.

www.vkhanna.com

Artist Brahma is a super talented artist and a great friend of mine living in New York. Here is some of his very work in which he captured my life on canvas. His work is very highly appreciated and I love his strong strokes. Art is life...Vikas

http://www.sakiv.org/ArtistBrahmassakivExhibition.html

Old friends pass away, new friends appear.

It is just like the days.An old day passes, a new day arrives.The important thing is to make it meaningful,a meaningful friend - or a meaningful day.— His Holiness The Dalai LamaAll of you; my FB Friends make my every day meaningful. "Tashi Delek" - Vikas

My dessert king (Shahzad Variava) was awarded as the young achiever in the field of Culinary Arts at one of the most prestigious awards of Parsi 's Community "Dorabshaw Prestigious Awards". I spoke to him right before he received the Award and I told him that I am forever cheering for my country's talent. Simply yours Vikas

My sincere thanks to Martha Stewart and her lovely crew for having me on her show. Thanks Sophie Herbert for all your support and love.
A big congrats to Hiroko Kiiffner and Lake Isle Team for creating this beautiful book, Rajesh Bhardwaj and Junoon for making me so proud AND the infinite support of Andrew Blackmore and Team for scheduling and organizing me so well.
I wish I knew how to work with those modern tongs :) Love Vikas
http://www.youtube.com/watch?v=FtO61pFejJo

Thank You Everyone: Today Flavors First has become number 1 selling Indian Cookbook on Amazon in America. 

A big toast to you all; my FB Family. 

Truly Yours Vikas

Shot by my super talented friend and director Ronnie Bhardwaj (who recently got selected at the prestigious School of Visual Arts). Congrats Ronnie I am so proud of you guys. I am sure your talents will bring joy to the world. Here is a video of our kitchen during service.
http://www.youtube.com/watch?v=kkAKqcRQurk&feature=player_embedded
https://www.facebook.com/pages/Composition-B-Productions/208260042597312

I was just asked by Munu, which is my favourite pet. "DOG".

Yes, I used to have a small white Pomeranian by the name of Tiddy. After she left me in 1999, I swore never to have dog in my life again. "They love you too much unconditionally, ask for too little, forgive you very soon, wait for you too long and finally live too little. And leave a big hole in your heart forever. So, many thanks to my little friend Tiddy for teaching me so much about loyalty, forgiveness and friendship". ...V

Jalal Shaikh is a part of food team at MasterChef India. This team is the best reason that the show is so brilliant.

I had promised Jalal's Ammi to visit her before I leave Mumbai. Right before catching the flight back to NY, I wanted to keep my promise and visited his Ammi. I swear that it was the BESTEST biryani I have ever had. While I was leaving she touched my forehead and said "always be like this, never change". There must be a cosmic reason that God made women better cooks? Here is a picture with Jalal and his superb Ammi Jaan.

Thanks to everyone once again for voting and supporting us. This is the second consecutive victory in the contest for the Hottest Chef in New York...
http://ny.eater.com/archives/2012/02/vikas_khanna_is_once_again_new_yorks_hottest_chef.php

Jam Session at Universal Studios, Singapore

Had a blast at the Jam Session at Universal Studios, Singapore cooking sandalwood smoked-saffron crusted chicken. Happy to be working with beloved chef Michael Swamy and Mugdha Savkar on this project. Thanks again to Peter Knipp and his amazing staff for including us at the World Gourmet Summit.

Its an honor to be a part of the Achievers Club. Many Thanks to Vir Sanghvi, Miditech, and Star World for a great interview,

For those of you who missed the show, here is the complete episode of Teachers Achievement Awards presents Achievers Club

Many Many thanks for all your support and love. Tonight is my first up-close and personal interview with Mr. Vir Sanghvi on Star World at 8.00pm. 

Check it out! Yours Vikashttp://www.youtube.com/watch?v=o-Im0Lym__Q

I am honored to be on the cover of Food and Nightlife Magazine. Mr. Sumit Goyal it was a pleasure to have finally met with you and shoot with your talented team. I also love the title "Chef with a Junoon". The Magazine hits the stands Feb 1st and cant wait to launch the issue in New Delhi at Cibo on 2nd Feb.....happy cooking Vikas

Vande Mataram- I bow to Thee, Mother.... There is something about this National Song when it plays in any country. We connect to the moment very emotionally.

Everytime I stood on the stage in America to receive an honour and India's National Anthem (Jan Gan Man) was played, I felt that my heart melted.
So today, on the eve of Indian Republic Day (Jan 26th) I ask myself a very important Question: What is home? The country where I live or the country that lives in my heart. I salute and continue to bow to Thee, the country that will always make me complete and live in my heart. India

http://www.youtube.com/watch?v=c6PHJg9D_Sk

A BIG THANK YOU to all of you for lovely words capturing the spirit of India. We have selected some of the phrases and will work on the context and post shortly about the winner. Well, who knows I may come by your home and cook a meal of gratitude for all new inspiration to my work and life through your words. For me you all are winners.......Big Applause.
Yesterday Lauren Salkeld of Epicurious wrote a great article on Valentines and me.....Its really great!!! "Playing Cupid with Chefs" Enjoy
http://www.epicurious.com/articlesguides/blogs/editor/2012/01/playing-cupid-with-chefs.html

I always love it when cooks try my recipes from books and post it. A big thank you for taking time out and making one of my favourite "Recipe adapted from Rubin Museum’s Curry-Crusted Chicken in Flavors First by Vikas Khanna, serves 6. Thanks Domestic Daddy from San Fransisco...

http://www.domesticdaddy.net/2012/01/16/madras-curry-crusted-chicken-breasts/