!~*Vikas Khanna Official Appreciation Thread*~! - Page 10

Vikas Khanna at NYCTV

Chef Vikas says "Had a great shoot with Kelly Choi (NYC TV's Eat Out NY). Just brilliant energy."

Vikas Khanna recalls his times at the NYC Rescue Mission

Indian chef blazes a trail

He went to New York in 2000, without any job or money. But he is glad his struggle and hard work have paid off.

"I always tell people that there are three things that connect me to god - breath, mother and food. The way I get closer to people, the way I express my love for what I do, is all through food," Khanna said in an interview.

"I was born with a certain kind of disability. I had misaligned legs and feet and the only way I could find a place where I was not judged was cooking," he added.

When the 40-year-old was young, his ambition was to run a chana bhatura stall in Amritsar. But he went on to open a small banquet hall by the name of Lawrence Garden in his hometown.

It specially catered to ladies' kitty parties and he offered only six food items - fried paneer, paneer pakora, chana bhatura, kulcha, aloo and spring rolls.

He survived on the business for five years. Fortunately for him, the business was still on.

"I was running the business in net loss at that time. My father said the business will close," said the chef.

That's when Khanna took a chance.

"I went to America without a job and without money. I didn't know anyone. I went to a restaurant to ask if they need any help. They said we need a dishwasher. I agreed."

However, his fortunes changed, thanks to some dhoklas.

"I was living in a shelter home in New York when somebody asked me if I cooked and I said yes. That person told me we have a party of 200 people and you have to make one appetizer and I made dhokla.

"From that party somebody suggested I go to a restaurant called Salaam Bombay. He said, 'That's a very good restaurant and I'll recommend you'. So I went there and that was my first proper job," he added.

There was no looking back. He is now happy running his own restaurant Junoon.

"Although it's a high-end restaurant, I have always tried to keep simple food in it which is very accessible. I tried not to change myself. So the restaurant serves family style food, just like in India," Khanna said.

"If this would have been for money I would not have been in this profession. It is sheer love and joy for me."

After being in the cookery field for 25 years, Khanna has plans to open his next restaurant in India in Bodh Gaya, Bihar. He wants to offer Himalayan food there.