The chefs corner: The man behind India’s Megakitchen

His soft spoken and charming and the zeal to learn about different cultures through food, is what makes this man stands out. Vikas Khanna, placed Indian food on the world map. One learns of the unique concept of his new show ‘India’s Megakitchen’, his philosophy on food and why Indian kitchens are yet to be explored extensively, in an exclusive interview.

How is ‘Mega Kitchens’ different from other cooking shows?

The series takes a unique look at what goes into the functioning of some mammoth kitchens – with a focus on scale, volume, technology and processes. This show gives a perspective to the viewer on how well India is capable of doing something ‘mega’. This is a novel way of showcasing the food industry in India and highlighting the massive quantities of food produced every day, every hour. The show focuses on the pressure, precision and purpose of feeding thousands of people on a daily basis. It is not a cookery show, it is beyond that. These kitchens feed lakhs of people on a daily basis. These are not kitchens, they are food temples.

You are known for compelling creativity, do you try to stay as authentic as possible or do you put a non-traditional spin on your dishes?

The Indian food canvas is wide and the idea is to stay as authentic as possible, yet creating new flavours. However, I do apply non-traditional techniques to get the best out of a dish. Also, a lot of effort goes into plating and presentation of dishes, which have a non-traditional spin.

What is your philosophy on food and dining?

For me, the essence of food and dining is to keep it pure.

If you have to define in three words about what goes into creating a dish, what would it be?

Temperature, technique, timing and lots of heart.

Any cooking tips you would want to give to our readers?

Be creative in your kitchen and you will create wonders!

Meenakshi Sengupta