Master of Spices

People magazine had listed him as as one of the “sexiest men alive” and the New York Eater blog voted him as “New York’s hottest chef”,but Chef Vikas Khanna is much more than his chiseled good looks. He is the host of MasterChef India,a Michelin-starred chef,a filmmaker and an author. Promoting his book Everyone Can Cook,where he has put together easy-to-cook recipes using a variety of canned ingredients,Khanna explains that it was during his first Christmas in the US that he understood the far-reaching effects and use of canned food. “I was in the kitchen of New York Rescue Mission,and realised how canned food was touching so many lives,” he says.

Commissioned by Hindustan Tin Works Ltd and published by Om Books International,the book includes simple recipes for starters,soups,meat and seafood delicacies,and sandwiches — prepared using canned ingredients. “I was creating a cookbook on simple home cooking for professionals like me who do not get time to cook at home. We simply added the convenience of canned ingredients to it,” he says,adding that directly or indirectly,the canned food industry impacts the lives of millions — be it farmers,warehouse owners,workers in the recycling units or the artists who create artwork using recycled cans. Khanna is also the founder of Cooking for Life and SAKIV,philanthropic organisations that host gastronomic events around the world in support of relief and awareness issues.

In India,where a majority of people have access to fresh fruits and vegetables,does he think that canned foods can be popular? Khanna says,“India is a very fast moving country,we are possibly changing at a much faster pace than rest of the world. Our choices,the way we eat and cook,are constantly changing. So I thought why not follow a tide ahead of the trend.”

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He adds that certain precautions need to be kept in mind while using canned foods. “One must drain the beans,vegetables and meats and rinse them properly before use. Transferring the food from half-used cans to other containers and refrigerating it properly is also a good habit to follow. Always read the instructions and never buy a chipped can,” he says.

Khanna is also working on a series of documentaries,titled Holy Kitchens. “These were made to create awareness and hence,interfaith relationship. I am currently working on Wheel of Dharma with the Dalai Lama,which revolves around the spiritual context of food in Buddhism,” he says,adding that he would love to screen the films in India as well.

When asked about plans of opening a restaurant in India,Khanna says,“I have always believed in the cosmic schedule. I had never thought three years ago that I will be working in India and now I have major shows here and great book projects. So,I shall leave it to the universe and take appropriate actions as and when time comes.”