Vikas Khanna

Vikas Khanna was raised in Amritsar, India where he grew up surrounded by large family feasts, the seasonal produce fresh from the fields of Punjab, and of course, his Grandmother’s traditional home cooking. It was at his grandmother’s side that he began to learn the intricacies of Indian cuisine.

He started his own banquet and catering business, Lawrence Gardens, at the age of 17. He then made his way to the United States and studied at the Cornell University and New York University while getting his feet wet in the restaurant industry of New York City. He had the pleasure of working with some of the most honored chefs in America while he was the Executive Chef of Salaam Bombay Restaurant in New York. He has received glowing reviews from the press, his gastronomic peers, and cooked at the James Beard Foundation.

He has authored several books, including “The Spice Story of India” and “Modern Indian Cooking”. His next book, “Flavors First”, will be published in 2010 by Lake Isle Press.

The documentary series Holy Kitchens will be releasing in September 2010; based on his journey to discover the spiritual foods that give us shared identity. The first part of the series is based on Sikhism (True Business) which is premiering at Sikh Film Festival on Oct 22nd, 2010. The film is followed by 6 more films based on major religions of the world.

He is the recipient of numerous National and International Awards and is also the honorary member of many foundations including the World Peace Society. He was also honored with the prestigious "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles and He has also received a proclamation from the Council of the City of New York for his outstanding contribution to the city, and was chosen New Yorker of the Week by NY1.