Mangaluru bun with raw banana ghee roast to feature in chef Vikas Khanna’s new menu

UDUPI: Michelin-starred chef Vikas Khanna’s upcoming creation that will be a part of his new menu, should warm the cockles of Mangalurean hearts. The novel dish features raw banana ghee roast, served alongside a Mangaluru bun and ‘achar’ made from raw jackfruit, a dish he learnt during his days in Udupi.
Speaking on the sidelines of the inaugural of the Centre of Indian Cuisine and Food Culture at the Welcomgroup Graduate School of Hotel Administration (WGSHA), during his visit to Manipal on Tuesday, chef Khanna told TOI, “I have a deep fondness for ghee roast.Kundapur ghee roast is an exceptional chicken dish. However, ghee roast hasn’t been much explored in vegetarian dishes. My mother follows a vegetarian diet, I focus everything on her. We undergo a minimum of 100 trials before incorporating a dish into our menu.”

Khanna, an alumnus of WGSHA and a global ambassador of Indian cuisine, said, “My culinary creations draw inspiration from diverse regions, but it was in South India I got a new hope. Initially, I had concerns about how European and Western audiences would embrace my dishes. But now I believe, that we should serve the way we are trained to eat the dish because there is a lot of history and memory. Train the Western world on how we consume Indian food,” he said.
The celebrity chef believes that the world view on Indian cuisine is changing which is evident from the fact that over the last decade, India’s export volume of spices has grown more than three times.
“The influence is not just about Indian cooking, but how it is inspiring chefs of other kitchens, other businesses. I have been a proud patron of Indian food. We have to stand with conviction that this is the best cuisine that is ever been gifted to humanity. The worldview is changing. Getting a Michelin star in New York City for Indian food, till then was unheard of and was the turning point,” the celebrity chef said. He adheres to traditions in composition while infusing contemporary elements to cater to the preferences of the diners. This involves incorporating ingredients from the local region to better resonate with the people they are serving.
On his advice to students, he remarked, “Our strength lies in our history and our culinary heritage, which is distinctly Indian. The vastness of Indian food is more than we can ever imagine.”
He mentioned that his biggest flagship restaurant is set for launch next year, marking a fresh start with a unique restaurant in New York. This venture has been in the planning stages for eight years, and it might be one of the craziest Indian restaurants in the world. He emphasized that his restaurants are deeply personal and driven by passion. Additionally, he is eagerly awaiting the release of his upcoming book and an upcoming movie featuring veteran actress Shabana Azmi.