About Vikas
Michelin Star Chef Vikas Khanna is an internationally acclaimed Indian chef, award-winning author, poet and filmmaker. He is the recipient of Access to Freedom Award, Eleanor Roosevelt’s Shining Star Award, GQ Man of the Year and was featured as “10 Global Legendary Chefs who’ve revolutionized our eating habits” by Deutsche Welle.

Chef Vikas Khanna has established himself as a top authority on Indian Cuisine, hosting sccessful cooking shows and has written more than 25 cookbooks. His book Flavors First won the prestigious Benjamin Franklin Award. Khanna Sutra, My Great India and Savor Mumbai won Gourmand World Cookbook Awards.

UTSAV- A Culinary Epic of Indian Festivals has become the world’s most expensive cookbook. UTSAV was launched at 68th Cannes Film Festival and has been presented to President Obama, HH Dalai Lama, Pope Francis, PM Modi and most recently Chef Vikas was invited to
Buckingham Palace to present UTSAV to Her Majesty Queen Elizabeth II.

His cooking style was called “inventive” and a New York Magazine quoted “an instinctive chef whose dishes just get it right” in a review.

His documentary series Holy Kitchens, which explores the bond between faith and food, has been showcased at Harvard, Princeton, Columbia, Oxford and many other Universities and Film Festivals. His documentary “Kitchens of Gratitude” was featured at Marche du Film during 69th Cannes Film Festival.

Chef Vikas has featured on the covers of Forbes Life, Good Housekeeping, Men’s Health, GQ and many more. He was recently awarded “Stardust Global Icon” and “Best TV Chef” by Indian Telly Awards.

Chef Vikas has been honoured with Proclamation from Mayor Bloomberg and Comptroller William Thompson of New York City. He was also the first Indian to be featured as New Yorker of the Week on NY1.

His initiatives through SAKIV have hosted fundraisers for South Asian Tsunami, Katrina, Haiti and many more with some of the most influential chefs including Daniel Boulud, Jean Georges and Alain Ducasse.

In 2018, Chef Vikas Khanna opened his most ambitious project – Museum of Culinary Arts at WGSHA, Manipal India. It’s one of a kind institution, which showcases the rich Indian heritage, history and diversity through kitchen equipment.

Amazing facts about Vikas Khanna


I think it was the power of kitchens and farms. When I witness the power of food and how it was so uniting it nature, I wanted to be close to it.
The thought that the opportunities don’t last too long.
I love the versatility of simple street foods in any city I visit.


I loved the butchery. The way the different parts were divided and cooked for particular recipes.

The Bright Ideas

Practice and Observe as much as you can. Discipline will take you forward.
More focus on regional cuisines of India.
There is a lot to explore in the food and cultures of India. Let’s bring the best to the world.
Everyone who works with discipline, honesty and devotion is a star.

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