Mumbai, April 17: Celebrity chef Vikas Khanna has been included in TIME magazine’s list of the 100 most influential people in the world for 2026. He is one of three individuals of Indian origin to be featured in this prestigious list.
TIME magazine has described Khanna as a ‘Man of Extraordinary Heart,’ recognizing his contributions to social service and his efforts to promote Indian culture on a global platform. Khanna expressed that this recognition is a moment of pride for India.
Not only is Vikas Khanna a renowned chef, but he is also an author, film producer, and director. He is well-known for bringing Indian cuisine to international audiences in its authentic form.
Overcoming Bullying and Adversity
Born in 1971 into a Punjabi family with a clubfoot condition, Khanna faced bullying during his school years. This congenital foot deformity made it difficult for him to walk normally, leading to social isolation.
Despite these challenges, he found solace at home, spending time with his mother and grandmother, where he learned to cook from a young age. In an interview, he stated, ‘I learned the power of hunger from my grandmother.’
Growing up amidst the 1984 Amritsar riots, Khanna understood the significance of food and sharing. He recalled, ‘My grandmother taught me to share food. She also taught me peace and discipline. When she cooked, the atmosphere was always calm, almost meditative.’
Khanna often accompanied his grandmother to the gurdwara, where he served in the langar, helping with tasks like rolling chapatis and washing dishes, which deepened his love for cooking.
At the age of 12-13, he began working at local eateries to support his family financially.
Entrepreneurial Spirit from a Young Age
In 1990, while in the 10th grade, he learned knitting from his grandmother during the holidays and earned ₹10,000 by making sweaters. He used this money to start a banquet business, ‘Lawrence Gardens,’ hosting weddings and parties.
Despite the initial success, he had to move to Mumbai for his studies, which affected the business. Khanna later revealed that he started his catering business at the young age of 17.
From Washing Dishes to Owning a Restaurant
In 2000, Khanna moved to the United States, where he initially struggled to find work. He took a job washing dishes at a small restaurant to survive while searching for a chef position.
In 2010, he partnered with restaurant owner Rajesh Bhardwaj to open ‘Junoon’ in New York, serving authentic Indian cuisine. The restaurant received a Michelin star shortly after its launch in 2011 and maintained its Michelin rating for eight consecutive years until 2018.
A Unique Restaurant Design
The design of Junoon was inspired by Sanjay Leela Bhansali’s film ‘Devdas.’ Khanna stated, ‘Initially, I envisioned a modern Indian style for Junoon, but after watching ‘Devdas,’ I was captivated. The film’s every frame revealed something new about India, crafted with such detail and beauty.’
He decided to decorate the restaurant in a royal Indian style, aiming to create an ambiance that would leave guests in awe.
Launching a Restaurant During the Pandemic
In 2019, Khanna launched ‘Kinara’ at the JA Lake View Hotel in Dubai, further expanding his culinary footprint.