Junoon Chef Vikas Khanna On Peppers and Patience

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@GuardianDevil

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Posted: 13 years ago

It's difficult to define Vikas Khanna. Sure, he's a chef, whose new gold-hued restaurant Junoon recently earned two stars from The New York Times. But he's also an activist as the founder of a non-profit dedicated to improving eye care in South Asia. He's also a movie producer whose film series "HOLY KITCHENS" is based on his belief that food has the power to bring the world together. He's an author six times over and -- lest we leave anything out -- he's quite a looker. He's got the credentials to prove that, too: In February, readers of Eater voted Khanna, 38, New York's hottest chef. Here, the India-born talent gets personal about peppers, patience and piri piri shrimp.

What inspired you to make the film series "Holy Kitchens"?
I could never be satisfied with just cooking if I didn't give something back for the great life I am privileged to have. "Holy Kitchens" is my attempt to tell the stories of people sharing food in a spiritual context and tying that to a sense of meaning and community. Sharing food is one of the basic building blocks of civilization.

Does this idea of sharing food carry over into Junoon?
Junoon is an expression of Indian hospitality. In Hindi we say, "Atithi devo bhava," which means the guest is God. Its meaning is that we believe that our highest expression of faith is in sharing what we have with others. I love to feed people... and I love to see people enjoying themselves while eating my food.

What was the biggest challenge you faced opening the restaurant?
We hired a number of people for our service staff based exclusively on their great service abilities rather than their knowledge of Indian cuisine, so we had to spend a great deal of time talking about the ingredients and methods of Indian food. It was great fun, but I forget sometimes how complex our cooking is.

What are some of the menu's most distinctive dishes?
The duck breast with Tellicherry is not like anything on any other Indian restaurant menu. The sauce is made with Tellicherry peppercorns, curry leaf and coconut milk, with a little tamarind for tartness. We did it on Martha Stewart's show and she really liked it.

Besides Junoon, what are your favorite spots for Indian food in New York?
I love to go to East 6th Street and try the great everyday Indian food they make there.
I still love to try everyone's rendition of chicken tikka masala because we don't have that in India.

What is one of your favorite ingredients?
Pippali (sometimes called the Indian long pepper). This pepper has a magically ethereal bouquet and mild heat. We use it in entres, desserts and cocktails.

What about your secret non-ingredient weapon in the kitchen?
Patience.

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Reshma R Mhatre

@lovepia

Beginner

Posted: 13 years ago

I think so by making Holy Kitchen series he got the satisfaction what he wants relating to food & his idea with food and spirituality is really great and true . May god bless him with lot more success paths. And offcourse with Patience & Hardwork he reach upto this level. He is the idol for everyone .

Edited by lovepia - 13 years ago