An Interview with Vikas Khanna | OpenRice Singapore

Make way for celebrity chef Vikas Khanna! The award-winning Michelin Starred Indian chef, restaurateur, filmmaker, food writer, humanitarian and TV show host (yes, he is all of the above) reveals to us his life as a chef and a star.

What inspires you? One of the most inspiring elements of my life is memories. I believe that restaurants and careers have a limited life, but during this time if we can be a part of someone’s great moments or memories; that is very inspiring. Describe your culinary style. I am a purist in the kitchen. I love creation, but my style is very traditional and rooted in Indian classical style. I feel that the foundation is very important to me. Though I am very much appreciative of modern cuisines. What’s your “kitchen mantra”? Calm, persistent, and be able to be a part of the support system of the team. Could you tell us about some obstacles/challenges you faced during your culinary pursuits? Being always young in the kitchen is sometimes not very helpful. But, you always got to have a hunger to learn more. The most important lesson to learn from running big kitchens is the effort of consistency. What’s the trickiest ingredient you ever had to work with? Truffles. I feel that Indian flavors are very overpowering and stand out. It's always been hard for me to create a balance with mild and earthy truffle flavor. Indian cuisine aside, which other cuisines do you enjoy indulging in? My favorite cuisine is Bhutanese. I love that country more than I can express. I love the connection of people and the cuisine to Mother Earth. Whenever I get a chance I travel freely in the Himalayas to know about the heritage and cuisines. Can you share with us how your TV experiences are like? Tell us about your Masterchef India journey, as well as the experience of filming Holy Kitchens. I am very proud of my association with Masterchef India. It was like homecoming for me. The kind of applause from your country of origin was truly amazing. It’s a show that truly reflects the power of our family bonding, emotions and sharing of food. Holy Kitchens is a series of films that I make; connecting foods and faith. I am proud to release my latest film at Harvard University called Moon of EID, which explores the spirituality of the holy month of Ramadan. Is this your first time in Singapore? Are you eyeing any local dishes in particular? I am a HUGE fan of sup tulang. I have a clear memory of having this delicacy during my first trip to Singapore years ago. I will be exploring with my chefs Michael Swamy and Mugdha Savkar and we would create a cookbook for Indians to explore more of Singapore cuisines. How does it feel, being a part of the World Gourmet Summit 2012 this year? Do you have any expectations, or are you looking forward to something in particular? I am proud to be visiting Singapore for the WGS. I think its an honour for any chef to be a part of this amazing fraternity. I am particularly looking forward to be working with Chef Manjunath Mural from Song of India. I am counting days!!! Any words of wisdom for budding chefs? Food is a form of worship, be true to the soul of it. Share, learn and dream. Its one of the most sacred professions to feed people and be the connection between Earth and people. Country: United States Restaurant: Junoon Host Restaurant: The Song of India Events Information Friday, 27 April 2012 Citibank Gastronomic Jam Sessions Friday, 27 April - Tuesday, 01 May 2012 Masterchef Vikas Khanna - Epicurean Delights Wednesday, 02 May 2012 Vikas Khanna Culinary Hands-on Workshop

Singaporean's favourite dishes - check them out here! The best dining deals in Singapore