Quick Info about Vikas Khanna →
| Category | Details |
|---|---|
| Full Name | Vikas Khanna |
| Date of Birth | 1971 (Age about 53 years in 2025) |
| Birthplace | Amritsar, Punjab, India |
| Nationality | Indian |
| Physical Condition | Born with club foot; couldn’t run until age 13 |
| Education | Hotel Management at Manipal University (1991); studied at Culinary Institute of America and NYU; honorary doctorate from GD Goenka University |
Family & Early Life 
| Category | Details |
|---|---|
| Parents | Davinder Khanna and Bindu Khanna |
| Sibling | Sister: Radhika Khanna |
| Childhood | Was bullied; grandmother (“Biji”) inspired his love for cooking |
Career Milestones
| Category | Details |
|---|---|
| Early Work in India | Worked at Taj, Oberoi, Leela, and Welcome Group hotels |
| Early Work in USA | Arrived 2000; worked as dishwasher, waiter, executive chef at Salaam Bombay and Café at Rubin Museum |
| Own Restaurant | Opened Junoon in NYC 2010; earned a Michelin star from 2011 to 2016 |
| Other Restaurants | Kinara (Dubai, 2019); Ellora (Dubai, 2020); Bungalow (NYC, 2024) |
| Cookbooks | Over 30 books, including the gold‑inked Utsav, world’s most expensive cookbook |
| TV Work | Judge and host on MasterChef India (since 2011), Twist of Taste, guest on MasterChef Australia, Kitchen Nightmares, Hell’s Kitchen |
| Films & Documentaries | Directed The Last Color; produced Buried Seeds, Kitchens of Gratitude, Holy Kitchens |
| Category | Details |
|---|---|
| Chef Honors | One of first Indian Michelin-starred chefs in the U.S. |
| Book Awards | Awards include Benjamin Franklin Award (Flavors First), Gourmand Awards |
| TV & Media | GQ Man of the Year (2012), featured on Forbes Life, Men’s Health |
| Film Festivals | Films screened at Cannes (Marche du Film) |
| Museum Founder | Culinary museum at Manipal (2018) |
| Humanitarian | Feed India delivered millions of meals during COVID‑19 |
| Honors | Honorary doctorates, James Beard nomination (2014), Michelin Bib Gourmand for Bungalow 2024 |
Philanthropy & Social Projects
| Category | Details |
|---|---|
| SAKIV Foundation | Supports global relief efforts (tsunami, hurricanes, Haiti) |
| Vision of Palate | Workshops for visually impaired to explore flavors |
| Smile Foundation Ambassador | Works to fight malnutrition, pledged $1M |
| Cooking for Life | Founded in NYC (2001) to support social causes |
| Feed India | Delivered over 20 million meals |
| Category | Details |
|---|---|
| Resilience | Overcame club foot; used insults as motivation |
| Inspiration | Grandmother taught him to believe in himself |
| Cultural Pride | Celebrates and preserves Indian food and traditions |
| Future Goals | Wants to “unrestaurant” himself and return to humble home‑style cooking |
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At 17, he ran a small catering business in Amritsar selling chole bhature and sweaters
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Cooked at a fundraiser hosted by President Obama in 2012
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Founded India’s first museum for kitchen tools
Conclusion
| Closing Thoughts | Summary |
|---|---|
| A Life of Resilience | Born in Amritsar with club foot, Vikas overcame physical challenges and early bullying, finding his calling in his grandmother’s kitchen, an origin that shaped his resilient spirit |
| A Culinary Bridge | From humble beginnings in India to becoming one of the first Indian chefs in the U.S. to earn a Michelin star, Vikas has elevated traditional Indian cuisine, innovating while respecting its roots . |
| More Than a Chef | Beyond cooking, he is an author, filmmaker, philanthropist, and a judge on MasterChef India, a multi-talented individual who has touched lives across the globe . |
| Mission and Legacy | Vikas remains grounded in his mission: to give a global voice to Indian flavors, empower future chefs, and serve communities, from providing 20 million meals through Feed India to opening inclusive restaurants and workshops . |
| Inspiring Others | He often reminds us that “disability is the inability to see ability.” Through hard work, humility, and bravery, he uplifts those around him and encourages us all to believe that the impossible is just an opinion . |
🧑🍳 Frequently Asked Questions
Q: Has Vikas Khanna faced discrimination in his culinary journey?
A: Yes. In New York, early in Vikas Khanna’s career, he experienced racial discrimination, was once asked to leave a restaurant because some guests were uncomfortable, and stayed in a homeless shelter with just three dollars in his pocket
Q: Who inspired Vikas Khanna to stay strong through hard times? 
A: Vikas Khanna’s grandmother and late sister Radhika were key motivators. His grandmother encouraged him to believe in himself, and his sister urged him to “unrestaurant” himself and stay humble .
Q: What advice from another chef did Vikas find most valuable?
A: In 2006, Gordon Ramsay told him:
“Don’t let the Western world bracket your cuisine.”
This inspired Vikas to present Indian food in all its depth and diversity, not just the familiar dishes.
Q: What does Vikas eat daily to stay healthy?
A: Vikas Khanna follows a disciplined, simple diet: minimal salt, protein-based meals like lentils, tofu, chicken or fish with whole grains. He only indulges occasionally at his restaurants .
Q: Beyond cooking, what roles does Vikas Khanna fill?
A: Vikas Khanna is also:
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A filmmaker (directed The Last Color)
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A bestselling author (over 40 cookbooks)
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A judge on MasterChef India
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A philanthropist (his Feed India initiative delivered 20+ million meals during COVID‑19)
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