Michelin-starred chef Vikas Khanna dons many hats – restaurateur, writer, filmmaker, humanitarian and TV show judge. Born with misaligned feet in a small town, he found refuge in his grandmother’s kitchen. As a teenager, he found his calling in the majestic kitchens of the Golden Temple in Amritsar. The celebrated chef has come a long way and has his own share of a struggle for about 15 years in the industry. Vikas Khanna’s journey has been captured in a documentary called ‘Buried Seeds’ and is directed by Russian director Andrei Severny.
“The trailer of the film was released at the Cannes Film Festival earlier this year in May and had received a stupendous response. The documentary is a timeless story of passion, resilience, failure and rise and captures India and its glory whilst capturing Chef Vikas Khanna’s journey across India and later in the US. The film will premiere in 2018,” shared Andrei Severny. The documentary is set to release in 2018, the trailer of the film had been released at the Cannes Film Festival in May and received a positive response.
The prestigious Venice Film Festival that was held recently at the Villa of Giornate degli Autori witnessed a special reception and a special preview screening of ‘Buried Seeds’. Khanna hosted a lavish evening reception themed ‘Celebrating India’. He showcased the richness and eclectic beauty of India and its culture at this dinner celebrating 70 years of Indian Independence. The menu was a symbol of India’s culinary journey and included Lucknowi Tundey Kebab and Bhupali Saffron Sheermal from the North to Kerala Duck Roast and Pondicherry Crab cakes from the South. The dessert comprised of traditional Modak from Maharashtra with coconut, pine nuts, maple syrup and candied sugar stuffing.
Though the menu comprised of Indian foods, except Khanna none of the eight-chef team – Four Italian, one Danish, one Russian and one Spanish – were Indian. Due to some visa issues, three of the Indian chefs couldn’t make it to Venice.
Currently, Chef Vikas Khanna is working on two books – Poeatry, a book on poetry from the heart of his kitchen, and Blossom, a book on blossoms of spices and their evolution. Both the books are expected to release next month. Chef has also planned to take the kids nutrition program to a higher level and will resume work on it soon.