A master of culinary art, Vikas Khanna’s mouth-
watering dishes have drawn the rich and famous such as Bill Clinton and Barack Obama. But his dal curry lacks the earthy aroma and taste of that served in langars (community meals) in Sikh temples in his native Amritsar.
Khanna, an alumnus of Welcomgroup Graduate School of Hotel Administration (WGSHA) at Manipal, shared his recipe for success and the pains he had gone through for arriving there with his juniors. The talk not only proved an eye-opener for students but it also touched on family values.
After topping the list of Master Chef, the world culinary art contest aired on TV recently, his alma mater gave him a hero’s welcome with almost every student
seeking a photo opportunity with him.
His murals adorned the walls of the Culinary Art Centre of WGSHA.
“They derive inspiration from him when they are making gastronomic experiments at the centre. Those murals had been there since he became a master chef,” Kulmohan Singh, vice-principal of the graduate school, said.
“Indian cuisine is not just cooking for family. It’s an art and a science that goes well above all kinds of commercial culinary experience. The values that go into every dish that your mother or grandmother cooks are matchless,” Vikas said. Paying glowing tributes to Indian women, Vikas gave examples of the sacrifices they make to help others.
“Operation Blue Thunder was going on in Amritsar then. The town was blocked and there was no water to drink. But my mother cooked boiled potatoes with cumin seeds and turmeric and gave them for me to eat. But I refused to eat it on the third consecutive day. But then it struck me that she had not eaten anything to feed me on the last few potatoes left in the kitchen,” he said.
“In Kerala, a poor woman gave me rice dumplings when I asked her for water. I still cannot fathom what drives women to serve others with food this way,”
he said. “There is a philosophy of food in India. Temples and gurudwaras offer food for devotees,” he said.
“Muslims are also generous with food offerings. I’m writing a book, My Great India, which will look at Indian culinary experience,” he added.
