Before heading for Dubai, Abu Dhabi, Oman and Istanbul to shoot for Fox Life’s Twist of Taste, Michelin starred Indian chef Vikas Khanna had just one thought Garmi mein marr jayange yahan. But once he landed there, he was in for surprise as “heat” worries took a backstage.
“You won’t believe how Indian cuisine has influenced their cuisine. In Oman and Muscat most of the people speak Hindi and they love Govinda. I felt so much at home that I forgot everything else,” he says.
Even though the 44-year-old had done his research before packing his packs for the food trail, he candidly admits “he wasn’t prepared for so much food similarities”.
“They love eating ladoos and when I had a samosa there, all I told myself was that I haven’t come so far to eat this. But this overlapping of culture was interesting to feature and explore,” the New York based, who was in the city recently, tells Metrolife.
The culinary show focuses on connecting history and local food influences and from his personal observation and conversations, he recreates the dish with his interpretations. His sojourn took him to camel farms where he discovered three different types of cheese and indulged in dates.
There were many discoveries in store for Khanna during the show, but one of the most memorable one was to find that “many women run restaurants in these countries.”
“The first food truck in Abu Dhabi is run by a woman. It was such a pleasant surprise to see women entrepreneurs understanding need of youngsters and adapting to changing times,” he says.
He has hosted a number of food shows and has written many cookbooks, but he feels that a food and travel show gives him a window to travel, as his popular restaurant Junoon keeps him “trapped inside the restaurant”. “Travelling is the only teacher and I don’t want to lose this belief.”
His travelling escapades may be his biggest teacher, but Amritsar-born Khanna feels the first basic step of learning begins with preserving family’s food traditions.
“My mother’s family came from Multan and they had one particular dish called Doli ki Roti. It used to take hours to make it. Now, not many people even know about it.”
“We all should save these traditions as they are our roots and an important part of our food heritage. It is like how earlier people used to prepare different things on Diwali. It was activity that everyone in the family liked doing together. Now with everyone working and everything available in the market, people have started cooking less. This is a big worry,” he says.
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