At a time where culinary artistry often takes precedence over flavour, Michelin-starred Chef Vikas Khanna remains steadfast in his belief that taste is the heart of every dish. “Eventually, the food has to be tasty,” Khanna affirmed. “People aren’t consuming million-dollar art in restaurants or architecture or plates; they’re consuming food. The bottom root is that the food has to be delicious.”
This ethos was at the forefront of his contributions to the Lay’s WaysToLays food truck in Gurugram. As part of an initiative to transform Lay’s chips into innovative culinary creations, Khanna elevated the humble potato chip into a gastronomic experience.
For Khanna, food truck culture represents more than just accessible dining — it’s a platform for unrestrained creativity. “Food trucks are a powerful way for chefs to express themselves. Unlike high-end restaurants that require millions to establish, food trucks democratise creativity and make it accessible,” he said.
Khanna’s culinary roots run deep, shaped by his childhood in Amritsar, where food was intertwined with love and generosity. Recalling his memories of the Golden Temple, he shared, “Golden Temple remains etched in my memory, that level of preparations, cooking, cleaning, service, love and generosity.”
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Reflecting on his evolution as a chef, Khanna noted, “When I opened Junoon, it was all about Michelin stars and elaborate tasting menus. But over time, I realised that the beauty of Indian food lies in one word — generosity. It’s about the love with which food is served, like at our grandparents’ houses. That ethos is something I want to exaggerate and magnify.”
As Khanna continues to marry innovation with authenticity, his guiding principle remains unwavering: The food must taste good. Whether crafting Michelin-starred dishes or reinventing snacks on a food truck, he ensures that flavour always takes centre stage.
Saumya Rathor, Marketing Director of PepsiCo India, explained the inspiration behind the WaysToLays campaign: “When you search for Lay’s, you find countless recipes online. That sparked the idea for WaysToLays. We started with a campaign earlier this year and wanted to expand it by embracing Delhi’s vibrant street culture with this food truck.”
Collaborating with Khanna brought the campaign to new heights. Rathor added, “When we presented a detailed brief for the recipe, he said, ‘No, if I’m coming, I’m going to do something spectacular.’ And he truly did.”
Khanna said, “Food truck culture in America took off because chefs could be independent. They could express themselves. Lay’s food truck becomes a very important case study for us. For me, coming here is just to honour what’s going to come after this.”
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(Edited by : Shoma Bhattacharjee)
First Published: Dec 30, 2024 6:59 PM IST
