Who knew a young lad from Amritsar would become a Michelin starred Indian chef! Yes, we are talking about down-to-earth Vikas Khanna. Kitchen Pops met him in person at the launch of his 20th cookbook Shaken & Stirred. It just took a few minutes to know one of the world’s renowned chefs of all time. It’s no surprise that he will launch his 21st book Utsav at Cannes Film Festival costing worth ₹8, 00,000, whereas the current one costs only ₹899. This is not all, he had self published his first ever book on October 23. According to others, it was not a good move for him, but he believes, ‘If you never start your journey, then how would you reach your destination!’ He dedicates all the books he has written to his grandmother, apart from Utsav, which is dedicated to trans genders in India. He believes that there are no festivals celebrated without trans genders.
Before he was trained at the Culinary Institute of America, Vikas Khanna runs the upscale restaurant Junoon in Manhattan. From starting a catering company at the age of 17 in Amritsar to working at Leela Kempinski in the banquet at the age of 21, for many more such as Taj, Oberoi, etc. He has been regularly featured on various international television shows such as Gordon Ramsay’s Kitchen Nightmares, Masterchef Australia and The Martha Stewart Show. As he quotes:
‘A great artist can come from anywhere
A great artist can be born of anyone
For a great artist it doesn’t matter how the kitchen was when he started…’
The book launch was held at Food Hall, a premium lifestyle, food superstore, which was launched in 2011 aiming at foodie’s inner epicure. The superstore was packed with fans and foodies likewise. Vikas Khanna was overwhelmed with the response, he says “I’m touched by the love & affection that the Foodhall customers gave me today and this is exactly what keeps my quest for undiscovered flavors. The versatile recipes in Shaken & Stirred allow you to play with your imagination, while keeping the pure flavour and wholesome goodness of the ingredients intact.”
The evening turned out better as the Michelin star Chef whipped the Mocktails lives, straight from his latest book. Kitchen Pops is delighted to share his recipe below:
Green Machine Recipe
- 455g fresh spinach leaves
- ½ cup frozen peas, thawed
- 6-8 sprigs of parsley
- 1 large green apple, diced
- 2 celery sticks
- 4 tsp sugar
- Use a blender to process the spinach, peas, parsley, green apple, celery and 480ml water together. Blend until smooth.
- Strain, mix in sugar, and stir until the sugar dissolves completely. Serve immediately.
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