Highlights:
- Vikas Khanna reclaims “curry boy” as a symbol of pride and identity.
- His Time 100 recognition reflects a broader cultural milestone for India.
- A personal connection marks the moment—he learned of it on his late sister’s birthday.
- Khanna emphasizes consistency and presence in advancing Indian cuisine globally.
- He continues to expand into film while staying rooted in culinary storytelling.
The journey of chef Vikas Khanna to global recognition has come with both personal and cultural significance, culminating in his inclusion in Time magazine’s list of the 100 most influential people in the world. For Khanna, the honor represents more than individual success,it marks a shift in how identity and heritage are perceived on the world stage.
Speaking from New York, where he runs his restaurant Bungalow, Khanna emphasized the broader meaning of the recognition. “This is a very big moment for India,” he said, underscoring the pride he feels not just for himself but for Indian cuisine and culture as a whole.
What makes this milestone especially meaningful is Khanna’s reclamation of the term “curry boy,” once used as a slur against South Asians. Today, he wears it as a badge of honor. “I felt that my sister is still fighting for me from up there. For them to pick up what they call us here, a curry boy, and put it in the highest respected list in the world, this is a big deal,” he said, recalling that he learned about the recognition on his late sister Radhika Khanna’s birthday.
Khanna spoke candidly about how the word “curry” has historically been used in derogatory ways in the West. “They use the word curry in derogatory terms, but I use it with pride. I feel that it's something which our grandmothers fed us and our body and brain functions on that. And today, most of the Indians are running the entire world,” he said. Reflecting on past experiences, he added, “I have so many relatives here. All the kids would make fun of them or say this is smelling of curry. And now a curry boy gets to be on the stage where just a few selected people on the planet have walked.”
Khanna’s culinary philosophy has been shaped by a commitment to authenticity and presence. Despite receiving numerous accolades, including eight Michelin stars, he once questioned why Indian cuisine was not progressing globally. “You know, years ago I was talking to one of the biggest chefs of the world and asked him why Indian food is not moving forward? I received the Michelin star eight times, been on every list, but I didn't feel the cuisine was moving forward,” he said. The advice he received left a lasting impact: “And he said that because most of the celebrity chefs from a country who have the power to change the cuisine, are seen everywhere, but not in their restaurants. That really stuck with me.”
Determined to change that narrative, Khanna chose to remain deeply involved in his restaurant work. “It's easy to make all those statements, but to stay there and to be able to represent that every day. Running a restaurant is not running a YouTube channel. It's very innovative. Everybody's a critic nowadays. Everybody's tasting your food. I feel that a lot of the world has changed, but the essence of the cooking remains the same. The guest is going to decide how much integrity a dish has,” he said.
Beyond his own journey, Khanna acknowledged the evolution of the culinary landscape in India. “When we were growing up, it was only 'you have to be in the kitchen and make money'. But now there's so many different sources of income. It's also helping to evolve Indian food and spread Indian food. I feel that this has been such an important moment for Indian cuisine. When you're getting the volume back from India.”
Despite global recognition, Khanna remains grounded in family. “When I get such big honours, I get very scared. So I think it's important for my mom to be with me. You know, it took almost four generations to get me on this stage. So many people were involved in our family, outside our family to put me on this platform and recognition, which is going to be one of the tremendous forces for Indian cuisines going forward,” he said.
Looking ahead, Khanna continues to expand his creative pursuits with a new film project. “I just want no hyphenation in my creativity. This movie is about Indian cooking in New York City. I have known Shabana ji since 2005. And she used to come to my small restaurant in New York and she will eat all the meals there. I've had a very long journey with Shabana Azmi. We still have pictures where she looks the same and I'm looking so young. She learned how to cook for the movie.”
