Celebrity Fan Clubs

   

!~Master Chef Vikas Khanna Fan Club~!

Post Reply New Post

Page 1 of 2

Page 1
Page   of 2
Page 2 Page 2

.RajvirNandini.

IF-Stunnerz

.RajvirNandini.

Joined: 31 July 2011

Posts: 40464

Posted: 14 November 2011 at 10:17am | IP Logged























Feel free to post:




  News related to Vikas only

Pics of Vikas

Videos of Vikas




Don't say/use
  • Offensive to any one
  • Abusive language or Derogatory Expressions.



  • Enjoy discussion about the Vikas!



    *IF U LIKE THE POSTS JUST HIT LIKE BUTTON OR JUST POST A COMMENT!






    Edited by --nIdHi-- - 14 November 2011 at 10:43am

    Dear Guest, Being an unregistered member you are missing out on participating in the lively discussions happening on the topic "!~Master Chef Vikas Khanna Fan Club~!" in Celebrity Fan Clubs forum. In addition you lose out on the fun interactions with fellow members and other member exclusive features that India-Forums has to offer. Join India's most popular discussion portal on Indian Entertainment. It's FREE and registration is effortless so JOIN NOW!

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:30am | IP Logged
     

     









    Biography Vikas Khanna (born November 14, 1971) is an award winning Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India. He is based in New York City.
    Life and caree: Born in Amritsar, India to Davinder and Bindu Khanna, Vikas Khanna began his culinary experience as a helper in his grandmother's kitchen, and learned the art of cooking and the use of spices from her. At the age of 12, he was supplying kitchenware to Amritsar Club.

    He began developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 16. He graduated from the Welcomgroup Graduate School of Hotel Administration in 1994, and established SAANCH, a cultural festival gala, to bring together various foods and traditions from different parts of India. This festival has been an important event in the college's calendar. He also learned the art of sculpting stone and wood in Jaipur, Mysore, Udipi, and Sagar (Karnataka). He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels, with some of the most influential chefs of India.

    Khanna moved to New York in December, 2000. He worked his way up and soon became the Executive Chef of Salaam Bombay Restaurant in New York. He is a consultant to many restaurants in the United States, and has his own line of packaged foods, Gourmetgurus. He is currently the executive chef of Junoon[1] in the Flatiron district of Manhattan.

    He has studied at Cornell University, Culinary Institute of America, and New York University. He frequently lectures at many universities around the country. He resides across the United Nations in Manhattan.

    SakivVikas Khanna launched the small company SAKIV (South Asian Kid's Infinite Vision) to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.

    Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.

    BooksAyurveda - The Science of Food and Life
    Mango Mia - Celebrating the tropical world of Mangoes
    The Cuisine of Gandhi - Based on the beliefs of the Legend
    The Spice Story of India
    New York Chefs Cooking for Life - Cookbook
    Modern Indian Cooking

    Holy KitchensVikas Khanna's Holy Kitchens film series explores the food sharing traditions in a spiritual context. The first film in the series True Business, is based on the Sikh community kitchens, known as Langars, with introduction by Deepak Chopra. The film will premiere at the Sikh International Film Festival in October 2010. Other films in the Holy Kitchens series are based upon the food traditions of Hinduism, Islam, Buddhism, Christianity, Zoroastrianism and Judaism.

    In 2011, Vikas was honored with the Rising Star Chef Award by Star Chefs for his role in shaping the future of American Cuisine.
    On March 29, 2011, Vikas received a raving review from Sam Sifton in The New York Times.
    Vikas was voted "New York's Hottest Chef" in a poll conducted by Eater.
    On July 29, 2011, Vikas hosted dinner for the Hindu American Seva Charities Conference held at the White House organized by Anju Bhargava, who is a member of President Barack Obama's Advisory Council on Faith Based and Neighborhood Partnership.
    Vikas was featured in the Top Sexy and Successful list of Anokhi Magazine in their 5th Anniversary Issue. Metro New York featured Khanna as Hottest Chef Around.
    Khanna has received acclaim for his cooking style from the James Beard Foundation, and received several awards, including the "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles, and The Shining Star Award from Just One Break, Inc. previously received by Christopher Reeve and Ray Charles.
    He has also received a proclamation from the Council of the City of New York[8] for his outstanding contribution to the city, and was chosen New Yorker of the Week by NY1.

    In 2011, Vikas will host the TV Show MasterChef India, an Indian competitive cooking game show based on the original British version of MasterChef, to be telecast on Star Plus.
    In September 2007, Vikas Khanna was featured as the consultant chef on the Gordon Ramsay TV show Kitchen Nightmares on Fox. On October 13, 2009, Khanna appeared as a judge and Indian-cuisine specialist on the two-part season finale of Hell's Kitchen. On June 23, 2010, Khanna appeared on Throwdown! with Bobby Flay as a judge. Vikas Khanna was guest chef in the episode "The India Show" on The Martha Stewart Show telecast on March 4, 2011.


     

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:31am | IP Logged

    *~VIDEO CORNER~*


    In Junoon's Spice Room with Vikas Khanna


    Holy Kitchens Premiere - Sikh Film Festival


    Holy Kitchens Series - Karma to Nirvana

     (HINDUISM)


    Vikas Khanna


    Holy Kitchens Series - True Business

    (SIKHISM)

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:32am | IP Logged
    !~IMAGES CORNER~!












    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:33am | IP Logged

    Vikas Khanna is an award winning,
    Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India. He is based in New York City.

    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.

    During his graduation from the prestigious Welcomgroup Graduate School of Hotel Administration, Vikas went on to train under renowned chefs of Taj Group of Hotels, Oberois, Leela Group, and many more.

    He has studied at the Culinary Institute of America, Cornell University and New York University and the prestigeous Le Cordon Bleu, Paris.

    He has worked with some of the most honored chefs in the world in New York. He has received glowing reviews from the press, his gastronomic peers, and also recognition from the James Beard Foundation.

    He has authored several books, including "The Spice Story of India" and "Modern Indian Cooking". His next book, "Flavors First", published in 2011 by Lake Isle Press. 

    He is the founder of Cooking for Life and SAKIV Organizations which hosts gastronomic events around the world in support of different relief efforts and awareness issues.

    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 seies is based on Sikhism (True Business)


    Vikas was awarded a Michelin Star for his restaurant Junoon byMichelin Guide.

    In 2011, Vikas was honored with the Rising Star Chef Award by Star Chefs for his role in shaping the future of American Cuisine.

    On March 29, 2011, Vikas received a raving review from Sam Sifton in The New York Times.

    Vikas was also voted "New York's Hottest Chef" in a poll conducted by Eater.


    On July 29, 2011, Vikas hosted dinner for the Hindu American Seva Charities Conference held at the White House organized by Anju Bhargava, who is a member of President Barack Obama's Advisory Council on Faith Based and Neighborhood Partnership.


    Vikas was featured in the Top Sexy and Successful list of Anokhi Magazine in their 5th Anniversary Issue. Metro New York featured Khanna as Hottest Chef Around.


    Khanna has received several awards, including the "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles, and The Shining Star Award from Just One Break, Inc. previously received by Christopher Reeve and Ray Charles.


    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.


    In September 2007, Vikas Khanna was featured as the consultant chef on the Gordon Ramsay TV show Kitchen Nightmares on Fox. On October 13, 2009, Khanna appeared as a judge and Indian-cuisine specialist on the two-part season finale of Hell's Kitchen.

    On June 23, 2010, Khanna appeared on Throwdown! with Bobby Flay as a judge. Vikas Khanna was guest chef in the episode "The India Show" on The Martha Stewart Show telecast on March 4, 2011.

    In 2011, Vikas will host the TV Show MasterChef India, an Indian competitive cooking game show based on the original British version of MasterChef, to be telecast on Star Plus.

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:34am | IP Logged
    Indian chef invited at White House


    The White House will eat out of an Indian chef's cooking pot on July 29. India-born Vikas Khanna, who has also been voted New York's hottest chef, has been invited to whip up some 'spiritual food' at the Hindu American Seva Conference to be held at the US President's home.

    Khanna, who's chef, writer, film maker and humanitarian, has chosen temple fare to present at the White House Dinner. "It is a great honor for my family, my city and my mother land India," says the dishy chef who learnt cooking in his grandmother's kitchen in Amtitsar.

    About his choice of Iskon inspired food for the White House Dinner, he says, "I just released my second film- Karma to Nirvana, a part Holy Kitchens film series. The film focuses on sharing food in Hinduism, essentials of 'Atithi Devo Bhavo' and life of Krishna. Working in the ISKCON in New Delhi and serving free meals to children in schools made me realize the power and purity of temple food."

    The chef plans to make a very simple meal for the dinner. "I have been asked several times in my career about the person I would love to cook for, my answer is always "Mahatma Gandhi", so to keep that inspiration alive, I will be cooking a simple meal. It will include Vada Pao from the streets of Mumbai, Sookhi Yellow Daal from ISKCON, Aloo Tamatar from the Langar at the Golden Temple, Tawa Roti - to honor my grandmother Biji, who taught me how to cook and Seviyan - to honor Ramadan," shares Khanna.

    The chef grew up in Amritsar, started his own catering business at 17, graduated from Welcomgroup Graduate School of Hotel Administration, and trained with Taj, Oberoi, and Leela. He later went abroad to study at the Culinary Institute of America and Le Cordon Bleu, Paris. He has some great memories of Delhi. "The vibrancy of the food of Delhi is legendary. Paratha Wali Gali, Bengali market, Canaught Place, Street Vendors, - the simplicity of the foods have helped inspire my restaurants, events, books, foundations and lots more," says the chef who's favorite food is the Langar at the Golden Temple.  Given his looks and six-pack abs, you're not surprised when he tells you he's lots of Hollywood directors coming to him with film offers. But Khanna is not very keen.  "My kitchens are my stage", he tells them with a smile.

    Khanna has worked with the most celebrated chefs in New York and is also the recipient of Access to Freedom Award from SATH (The Society for Accessible Travel & Hospitality), that was also awarded to George W. Bush and Prince Charles. His documentary series Holy Kitchens frame his journey to discover spiritual foods. He is also the founder of Sakiv foundation that supports relief efforts across the world.  And does he plan to open any restaurant in India?  "It will be a dream come true for my team and me," he says.

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:35am | IP Logged

    Junoon - Restaurant Reviewed

    JUNOON Dining room II.jpgWow, they must have sunk a fortune into this place. That's the first thing that comes to mind when you step foot inside Junoon and find yourself standing in front of a tranquil reflecting pool. This new Indian restaurant, located on the outskirts of Madison Square Park, literally looks like a palace. The bar room alone is bigger than most restaurants, ornamented with antique teak swings, glossy marble floors and high ceilings. While the cocktails at  ethnic restaurants tend to be gimmicky, these are both elegant and creative -- a martini with a splash of vermouth and garam masala or a beautifully balanced "Agave Thyme" cocktail with rum and a fresh sprig of thyme. A long walkway leading to the dining room is trimmed with 200-year old arched gates and hand-carved sculptures from India.  There's a glassed-in spice room just downstairs  where you can watch chefs ground spice blends.  And how many restaurants have you been to with a meditation room for employees?  You can't help but feel like you're dining in a museum, except for the Indian music playing in the background and bewitching aromas wafting from the open kitchen in the main dining room.   

    Junoon is a looker. It's also a very big gamble. Sure, it seem small (or at least smaller) compared to neighboring Eataly (which is right across the street), but it's lofty and so is the menu.  Truth be told, you can't help but worry for them and pray the food's worth the high price tag.  While many of the flavors and spices are from traditional Indian palette, the cooking is modern and refined.  It's also phenomenal.  The chef, Vikas Khanna, cooked atSalaam Bombay before taking over Junoon's kitchen. The menu features regional Indian dishes, using classic techniques, which include the tandoor oven, hot stones, cast iron, fire pit, and curry cooking.  The result is bubbly, beautifully charred naan, housemade paneer spiced with garam masala (ground in-house) with cashew nuts and cream, and monkfish tikka with yogurt, chiles and mustard seed.  

    spice room.jpgOne of my favorite dishes on the menu was the lobster tandoori, an wondrously moist lobster tail, served in its shell, and spiced with a fragrant blend of cumin, cayenne and lemon. The crowning touch is a fennel glaze, which lends the lobster meat a sweet, aromatic flavor that plants itself firmly in your memory for days.  And the piri-piri shrimp is nearly as delicious.  The shrimp are bathed in a hot chile sauce, flavored with parsley, lemon, garlic and cilantro, which on its own is undeniably spicy, but here is tempered by a delicately sweet, meyer lemon vinaigrette that they should sell by the bottle.  The flavors are all clean and sharp, and yet, beautifully balanced by each other.

    The cooking is slightly reminiscent of Floyd Cardoz' work at the newly and sadly shutteredTabla.  But while Cardoz' cooking is whimsical and often interpretative Indian food, Khannas seems more rooted in tradition with a focus on simplicity.  If you're craving family-style portions with lots of gravy, you won't find it at Junoon.  Instead, you get artfully plated lamb chops, spiced with pepper, green cardamom and ginger, a perfectly molded tower of mango chutney, or homemade lamb sausage with a snappy casing and moist, finely spiced interior. There's paneer drizzled with mint sauce, garam masala-crusted cauliflower and an outstanding rendition of saag, the Indian answer to creamed spinach, except this version is mixed with cauliflower, coriander, fenugreek and gobs of garlic. Oh, and the table agreed that the five-lentil daal was the best daal we'd ever had -- creamy and luxurious, and yet earthy and comforting.  

    Really, my only complaint was the halibut in a coconut curry, which was a tad overcooked, and the "seasonal chutneys," a trio of sesame, tamarind... and tomato?  Since when are tomatoes in season in December?  The sweet & sour tamarind and nutty sesame with fresh baked paratha easily made up for the tomato chutney.  
    dessert.jpgFor dessert, we shared shared the date pudding cake (pictured right), a moist, yet surprisingly light cake with a tart cranberry reduction and a luscious orange buttermilk ice cream with bright citrus undertones.  

    So maybe Junoon wasn't such a big gamble.  After all, every great chef needs a proper stage.  With its rising star chef, Vikas Khannas, this justmay just be the next best Indian restaurant.       
      
    Junoon
    Address: 27 West 24th St., btwn 6th & Broadway
    Phone: (212)490-2100

    .RajvirNandini.

    IF-Stunnerz

    .RajvirNandini.

    Joined: 31 July 2011

    Posts: 40464

    Posted: 14 November 2011 at 10:36am | IP Logged

    'Golden Temple kitchen busiest'


    CHANDIGARH: Food is said to be a great unifier, and a documentary film appears to second this. According to Holy Kitchens production— an initiative of an Indian-American Chef Vikas Khanna, who is rolling out a series of films to tie together the metaphysical meaning of food in religion with the real world experience of sharing food in a spiritual context — Golden Temple has the busiest kitchen in the world.

    Khanna is an award winning chef, author TV personality and restaurateur based in New YorkCity.

    The first in the series is a documentary 'True Business', which takes its inspiration from first Sikh master Guru Nanak's message of Sacha Sauda, from where the concept of 'langar' or common kitchen originated.

    As the story, Guru Nanak's father had given him Rs 20 to start a business but was surprised to see his son distributing food to the poor, bought with the money meant to start an enterprise. On being asked that why did he do this, Guru Nanak is supposed to have replied that this was ''Sacha Sauda, True Business''.

    "Food is the single most joining factor for all humans," says 38-year-old Khanna, who belongs to Amritsar, where Golden Temple is located.

    Filmed in the Harmandir Sahib, the documentary captures images of how shared food elevates human consciousness cutting across all caste, religion, class barriers.

    The movie, according to Khanna is composed of three parts, starting with tracing the evolution of the langar tradition. "One of the gurus famously said, ''Even enemies need to be fed. I have been raised in Amritsar and I have seen this unification happen in front of my eyes day in and day out," says Khanna. He claims that each time he returns home, his first meal is at the Golden Temple.

    According to the chef, Holy Kitchen aims to make people aware of this commonality of the world's religious traditions and to illuminate the differences in a way that will engender mutual tolerance and respect.

    The other documentaries in the pipeline are Karma to Nirvana (Hinduism) to be premiered next year in November; The moon of Eid (Islam); The wheel of Dharma (Buddhism); The Lord's Supper (Christianity); Celebrating Nowruz (Zoroastrianism); Feats of unleavened bread (Judaism).

    While, True Business was telecast at the Sikh International Film Festival held in New York, in October, it will be screened in Columbia University on Monday followed by Harvard, Cornell, Princeton, Oxford and many other universities.

    Post Reply New Post

    Go to top

    Related Topics

      Topics Topic Starter Replies Views Last Post
    Vikas Sethi Fan Club

    2 3 4 5 6 7 8 9 10

    vinayaktyagi 72 6742 21 July 2009 at 10:44am
    By Selveena
    ..:Harsh FC~Master of Our Hearts:..Pg 99

    2 3 4 5 6 7 ... 150 151

    angelic eyes 1205 30702 12 June 2008 at 12:16pm
    By Prem ki Premika
    ^*Vikas Priyanka--The Everlasting Bond*^

    2 3 4 5 6 7 ... 149 150

    friskysam 1195 32977 16 November 2007 at 11:23am
    By Kavi85
    Huda(Vikas) ka Tabela .

    2 3 4 5 6 7 ... 150 151

    -DulceMaria- 1202 22817 07 September 2007 at 8:54am
    By -Rakshu-
    Huda(Vikas) ka Tabela # 4 voting pg-68.

    2 3 4 5 6 7 ... 153 154

    -DulceMaria- 1224 33580 07 August 2007 at 10:35am
    By amail1601

    Forum Quick Jump

    Forum Category

    Active Forums

    Limit search to this Forum only.

     

    Disclaimer: All Logos and Pictures of various Channels, Shows, Artistes, Media Houses, Companies, Brands etc. belong to their respective owners, and are used to merely visually identify the Channels, Shows, Companies, Brands, etc. to the viewer. Incase of any issue please contact the webmaster.