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 America 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”, will be published in 2010 by Lake Isle Press. more >
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. more >
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)
watch trailer >
He is the recipient of numerous Nati... See more
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 America 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”, will be published in 2010 by Lake Isle Press. more >
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. more >
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)
watch trailer >
He is the recipient of numerous National and International Awards and is also the honorary member of many foundations including the World Peace Society. He was also honored with the prestigious "Access to Freedom Award" in 2005 from SATH, previously awarded to George W. Bush and HRH Prince Charles and 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. more >
