I want to change how the world sees Indian food: Vikas Khanna

Vikas Khanna, who was in India earlier this year to shoot the latest season of MasterChef India, says the country’s home cooks have undergone a striking transformation over the past decade and a half. Having judged the show for 16 years, the celebrity chef observes, “The way Indian home cooks think now — the discipline, the confidence, the understanding of ingredients and technique — has changed remarkably.”

A platform for Indian cuisineFor Vikas, the show is also a way to stay connected to India while advocating for its culinary traditions on a global stage. Despite building an international career, he continues to return to Indian television. He shares, “When I first chose to return to India and host a TV show despite global accolades and Michelin stars, many were skeptical. But my mother and sister reminded me that I was standing there to tell the story of Indian food — and that mattered more than anything else.”
He adds, “It’s a part of a larger effort to tell people all about Indian food and give it wider recognition. I want to change how the world sees Indian food.”



A cultural space in New YorkThat philosophy extends to his New York restaurant, Bungalow, which has drawn international attention in one of the world’s most competitive dining markets. Rather than focusing on expansion, he has concentrated on creating a space that reflects Indian culture through both food and experience. He says the response to the restaurant has reinforced his belief that Indian cuisine resonates globally when presented with authenticity and emotional context.

He shares, “Shah Rukh Khan once told me, ‘It was very difficult for me to understand what Bungalow is, till I put my foot inside. I figured out this is what it takes for somebody to take the cuisine global.’ I think it’s just the emotion of the restaurant, the way we serve, which works so well,” Vikas says.

He has resisted calls to replicate the concept elsewhere, describing the project as a singular tribute rather than a scalable business model. “When people ask me to open more such restaurants, I say no, I don’t want to expand. For me, money is never the driving force. This is my last tribute to Indian food.”

Beyond foodBeyond the menu, the restaurant incorporates elements of Indian cultural life, including festival celebrations aimed at recreating a sense of familiarity for the diaspora. Khanna remains closely involved in daily operations, emphasising a hands-on approach to both the food and the overall dining experience. He says, “We distribute sweets for free, because when people leave their homes, festivals are what they miss the most. There are so many people who come here with different stories, and I feel this goes beyond awards and numbers. I’m always there 16-18 hours a day. Every flower is placed by me on the table, and every dish in the restaurant has my touch.”