Gourmet Guru
What ingredients must a contestant necessarily have in order to succeed in MasterChef India?
I think passion, and the most important thing I think is focus, because people get easily distracted. I love when chefs have a combination of technical instincts, passion and dedication. It's a winning combination.
What motivated you to host and judge MasterChef India?
I'm very inspired by my younger sister, Radhika Khanna, and I tremendously admire her. She wanted me to come back to India and inspire the next generation. And my mother Bindu Khanna, she had told me that this would be my homecoming to my motherland, and also a way to inspire a nation with the reason of my life, that is Indian food.
Has the show presented a challenge which has given you the jitters?
I went crazy when I had to eliminate the first contestant. I didn't know that it takes so much strength to tell someone to leave like this. These contestants have hopes, aspirations and dreams, and it's hard to let them go. In my whole career, I've never had to fire anyone, and for me to let anyone go like this, it's so difficult.
How important in your view is formal culinary education for an aspiring chef? In India, which institute do you think imparts the best culinary education?
I have two view points. If you speak well, you cannot just become a lawyer. You have to understand the law, the techniques involved. Cooking is very instinctive; some people are born with it. What I like to believe is that you can hire anyone who has the hunger to learn, to surrender to the moment of understanding food; they will succeed, regardless of formal training. Though I do think that credentials really help, especially today. Credentials give you a visa. For me, the most important thing is that they need to have the fire, the hunger. It's extremely crucial to have the passion to cook and feed people, it's bigger than any degree or diploma.
My whole foundation is based on WGSHA, Welcomgroup Graduate School of Hotel Administration. I'm a bad product of that college! The way that college has nurtured me, a child from Amritsar, who did not even have any grasp of English, it has been phenomenal. tIt helped me to understand the word 'hospitality'. They don't take too many students, and so they give individual attention. It's amazing to see this institution become a legend in this trade.
Is there a core philosophy that guides your innovations in the kitchen?
I am totally based on roots. Every Indian dish which goes out of my kitchen has such a long story of memories, history and passion. Innovation is important, but one shouldn't remove oneself from all those memories, traditions and emotions. For me, it's very important that the flavours and ideas stay true to the roots. Innovation is important, but not to the point that it loses its meaning. Every time I innovate, I want to keep that connecting thread intact. I might be old school, but somebody has to be a purist in a generation.
In which ways is Junoon similar to Lawrence Gardens, the banquet and catering business you'd set-up when you were just 17?
Junoon is the expression of love and devotion to India, my Motherland. Just the way Lawrence Gardens was a reflection of my hometown and love of my grandmother. Same is evident in Junoon's hospitality.
Of all the books which you have written, which is most special to you?
My next book 'Return to the Rivers – A culinary pilgrimage through the Himalayas'. This is my most important project until now, and I am humbled and honoured that this project is blessed and has an introduction by HH the Dalai Lama. It has a beautiful depiction of food and cultures of the beautiful Himalayas.
In your view, has religion played a big role in shaping cuisines around the world, and is it still playing a dominant role in shaping world cuisines?
I think the biggest driving force of world cuisines is the integrity of the people. Of course, the seasons and the regions have an impact on how cuisines are developed historically. World cuisines have a more individual take and are not bound by regions.
How difficult was it to get the Michelin star?
I am honoured to be a part of the fraternity of Chefs who have earned it. It was not awarded to me and my team, but to hundreds of people who cooked and nurtured my beliefs of cooking. From the ones who are known to me and unknown, it's their abundance and spirit that this award represents. It's all their hard work and blessings.
You've been featured in a sexy and successful list of a magazine. You are definitely among the most eligible Indian bachelors... Are you looking out for a girl, or only concentrating on your career, or already taken?
I had been too focused on my career for years, and now I think I'm looking to have a family.
Three ingredients you desire in a life partner...
Pride about who she is, a passion for life, and a pure and forgiving heart. I just hope she is not a good cook!
Hindi TV Shows
Bindi
