|Featured Interview -- How to Run a Restaurant
Vikas Khanna is the executive chef of Purnima Restaurant in midtown New York.Born in Amritsar, India, he emigrated to New York six years ago. While he was already an experienced restaurateur and caterer in his home country, he had to work his way up from dishwasher here.
Vikas has been associated with some of New York's finest Indian restaurants and regularly works with the finest chefs such as Daniel Boulud, Jean Georges Vongerichten, Alain Ducasse and many others. His interests include bringing contemporary Indian cuisine to the New York dining public, education initiatives both here and in India and a passion for writing about food.
Vikas has been recognized by the James Beard Foundation, The New York Times, UNICEF, The City Council of New York, ABC News and Save the Children. Vikas' most recent book is "Modern Indian Cooking" and he already at work on his next book which will explore the social and culinary traditions of South Asia. He is the founder of the award winning charitable foundations, Cooking for Life and Sakiv.