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Vikas Khanna
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Cooking For Life
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Indian - American, French - Vietnamese, Pan Asian, these are a few new "fusion" cuisines that have been popping up in the Manhattan restaurant scene. While for most of us, dining out is usually an excuse to cheat on our diets and splurge on a nice bottle of wine, for Vikas Khanna, cooking is a way of life and bringing different cultures together. Vikas Khanna is a world renowned chef who is the founder of "Cooking for Life."
"Cooking for Life" is a non-profit organization that increases awareness for people with disabilities and the challenges that handicap people face when traveling. I was fortunate enough to have an opportunity to interview Vikas and ask him questions about his organization and culinary experience.
Palak Patel: What inspired you to get involved with creating more awareness for the disabled community? How did you bring the two together (international cuisine and awareness for the disabled)?
Vikas: I had several physical challenges growing up myself, but having my own two foundations gives me more insight and opportunity to reach out to the world. Using a neutral force like music and food is a great way to get people together.
What are some of the major challenges facing disabled travelers?
Vikas: I think the focus of this issue is awareness. Something that I truly believe is "The SATH mission" - to raise awareness of the needs of all travelers with disabilities, remove physical and attitudinal barriers to free access.
"...I had so much drive towards food that I had to pursue it at any cost..."
How do you think food, dining and cooking fuses different cultures together? Do you think Americans have gone overboard with fusion cuisine?
Vikas: I think food is a very neutral binding force of humans. Being a chef I feel that its powers are beyond nourishing the body. Dining is a way to celebrate and bring people together. America is a country of creation, so we get the opportunity to create newer versions of cuisine for our diners all the time.
I read that an upcoming location for "Cooking for Life" is in India? Do you plan on shedding light on other difficulties faced by Indians such as poverty, hunger and lack of access to health care, or will the focus remain on disabilities?
Vikas: Our next location for cooking for life is Tokyo, which will be next year's spring. Through this event we are focusing on cultural relationships between countries through food. After that our event is focused at Taj Mahal, through which we want to support Sankaras Mission 20/20. All the events will be benefiting different issues and raise money for different foundations.
Being a chef, you're always cooking to please others, but what is your favorite food to eat, your personal favorite dish?
Vikas: My favorite food is warm bread, Amul butter, ripe tomatoes and sea salt.
What does your family think about the career you have chosen? It is somewhat a non-traditional career for a South Asian male.
Vikas: My parents wanted me to be an engineer like many parents in India. But I had so much drive towards food that I had to pursue it at any cost.
Where can people come and taste your food?
Vikas: There are a couple of places. I am currently a consultant chef for both Tamarind and Halo Fete. I'm also the executive chef at Tandoor palace. For special events, you can try Tulsi, a catering company I am affiliated with.
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