Indian American chef Vikas Khanna’s New York restaurant, Bungalow, has been recognized by The New York Times as one of America’s top 50 restaurants. The NYT describes Bungalow as a unique dining experience that offers a nostalgic journey into India’s vintage clubhouses, showcasing bold and unapologetic flavors that cater to a diverse audience.
Bungalow stands out for its innovative take on Indian cuisine, blending lesser-known regional flavors with creative spins. Since opening in March of this year, the restaurant has been making waves by pushing the boundaries of traditional Indian food and offering dishes that defy conventional expectations.
Some of the standout dishes at Bungalow include a reimagined Lucknowi galouti kebab made with kidney beans and lotus root, a ghee roast that substitutes plantains for meat, and lamb chops infused with tangy notes from sour mango powder. These dishes highlight Chef Vikas Khanna’s culinary expertise and creativity.
In response to being featured in the NYT’s top 50 restaurants list, Khanna expressed his gratitude on social media, thanking his mentors, team, and patrons for their support. Born in Amritsar, India, in 1971, Khanna has overcome challenges, including a childhood leg deformity, to become a renowned chef, restaurateur, cookbook author, filmmaker, and humanitarian.
Khanna’s culinary journey began with a degree in hotel management from the Manipal Academy of Higher Education, followed by studies at the Culinary Institute of America and New York University. With decades of experience in the culinary world, Khanna is not only a chef but also a multifaceted artist who has made a mark in various fields.
Apart from his culinary achievements, Khanna is also known for his role as a judge on MasterChef India, showcasing his expertise and passion for food. His dedication to his craft and his commitment to pushing boundaries in the culinary world have earned him well-deserved recognition and praise.
Arun Kumar, the editor of The American Bazaar, has extensive experience covering Washington and the United States, bringing valuable insights to his reporting. With a background in journalism and a deep understanding of the cultural landscape, Kumar’s work sheds light on important stories and personalities, such as Chef Vikas Khanna and his culinary journey.
Kumar’s experience as the North America Bureau Chief of the Indian news agency IANS and his roles at the news agency PTI have equipped him with the skills and knowledge to provide comprehensive coverage of diverse topics. His dedication to journalism and his commitment to excellence are evident in his reporting, making him a respected voice in the field.
Overall, Chef Vikas Khanna’s recognition by The New York Times and the insights provided by journalist Arun Kumar shed light on the culinary world’s vibrant and diverse landscape, showcasing the talent and creativity that continue to shape the industry.
