Vikas Khanna: Food For Thought

What would be your top power-food recommendations for the Indian woman, with 9-5 on her radar?

I think a day has to begin with the healthiest meal, a wholesome breakfast. There is always a rush in the morning given the changing lifestyles. A good cereal, egg whites, milk (soya or regular), fresh fruits and multigrain bread would be my suggestions.

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What do you think will help women feel empowered and a little less sacrificed at the altar of food?

I have been an advocate of discipline and dining. Even eating the healthiest food in a wrong regime is not helpful. Eat on time, eat fresh and never go to sleep directly after eating your dinner. All is well that ends well and for me it’s a little walk after dinner that finishes my day.

How independent is food as an art form?

I have always stayed true to the roots of Indian cuisine, being called a purist many times. Besides serving pure regional Indian cuisine, I have also deconstructed dishes for tasting menus. This helps us bring fresh forms of the same flavours ahead. It is helpful to make Indian food accessible to diners, who are always looking for something new and bold.

Your take on organic food and its feasibility in the Indian context?

At Junoon, New York, we have been looking for ways to introduce a “Farm to Table” equation for almost five years. This is an experience of bringing more organically grown food to diners.

To not use genetically modified products, has been our core aesthetic for a long time. I believe that one must always settle for the best, even if that costs a little more.

On the flip side of industrial development, like genetically modified crops...what would your suggestion be in terms of a better lifestyle that women all over the world can adopt without being subjected to more harm than benefit when it comes to food?

Today if we are living in a world that is growing genetically modified crops, we are also getting options for organic food. The take is pure and simple and eventually it’s our choices that define us.

What would be some of your suggestions on quick, healthy snacks that can be whipped up in the work space with ease?

One of my personal favourites when I’m at home or at work is granola with yogurt, nuts and honey. You can also add your choice of berries to it. Not every snack has to be fried or spicy.

Your take on protein bars? A healthy means of sustenance or the next big food fad?

I am an advocator of protein bars; stocking them at home, kitchen, cars, office, on the go, everywhere! You will be surprised that every time we eat junk food, we abuse the greatest form of art Nature has given us, our body.

Having worked at a host of the most illustrious hotels in India while running a successful restaurant Junoon overseas, how different is the experience of catering to Indian taste buds from plating Indian cuisine for non-Indians?

Today, we are also using a lot of technology to bring out the best in Indian food. You will be surprised at how many Indian diners at Junoon are choosing tasting menus. I have never compromised, or alienated Indian taste buds from my kitchens. It’s the biggest crime I could commit. But I believe Indian food is supreme in its simplest form. I am a huge fan of regional cuisine and this helps me to plate in new, experimental forms.

How do you suggest women circumvent the myriad GM and Atkins diets of the world? Do you subscribe to any of these diets?

I have always believed in discipline and happiness. I have nothing against these diets; I know a lot of my friends have benefited from them.

What are your top picks on easy and quick, home/on the run food fixes that are sensitive to gluten intolerance?

My training in India has exposed me to a variety of alternative choices for gluten. A bread made with chickpea flour or rice breads…so many grains and flours that do not contain any gluten are used in our cuisine.

From the July 2015 issue of L’Officiel India.