The list of TIME Magazine’s ‘100 Most Influential People of 2026’ is out, and among people from across the world who are masters of their fields, are three Indians who have featured on the list. One of the three is Chef Vikas Khanna who has been working for over four decades, to tell India’s story through his culinary storytelling.
Yesterday, was not just a win for Chef Khanna but equally a win for Indian cuisine and culture, and everyone who dares to dream beyond their means. “If a boy from Amritsar with limitations could dream this far, then there are no limits for you,” he said in an exclusive conversation with Outlook Traveller Eats.
The feature also stands testament to how far Indian cuisine has reached. The recognition is not just Chef Khanna’s but of our culture, our farmers, our traditions, and every Indian chef who believes in their roots. And Chef would agree.
From Amritsar to New York City: A Journey Built On Dreams
Chef Khanna grew up in Amritsar. The humble lanes of Punjab and his grandmother’s home kitchen shaped his passion for food, as he spent hours absorbing her techniques, aroma, and ingredients. After developing an early interest in the world of masalas and tawas, Khanna opened a catering business in Amritsar. Lawrence Gardens. Thanks to the money he saved knitting sweaters as a teen.
After formal training in hotel management and stints with some of India’s biggest hospitality groups, Khanna moved to the United States. New York, however, wasn’t waiting with open arms. His early years were marked by struggle, financial instability, and the challenge of finding space for Indian cuisine in a dining scene that often misunderstood it.
In 2009, he opened Junoon, his first restaurant in Manhattan, which reimagined Indian cuisine in a fine-dining setting. And call it fate, passion or hard work, but in 2011, his first restaurant earned a Michelin Star.
What’s next was a lifetime of celebrating the cuisine that shaped him, and gave him purpose: a feat he continues to chase with every dish.
As Indian professionals in any field, we feel a deep-seated responsibility to bring the best of our country to the forefront, and Chef Khanna’s motto was no different. “I remember standing in global kitchens, seeing how little our cuisine was understood and feeling a deep responsibility. Not to compete—but to represent. The moment I embraced authenticity over validation, I knew Indian cuisine didn’t need to stand beside anyone. It had its own place on the table,” he said.
Two years ago, in 2024, Chef Khanna opened his most-loved restaurant yet—Bungalow. On an average day, the restaurant witnesses a waitlist of thousands, with reservations disappearing in under 20 seconds. In Khanna’s profile for TIME, Chef Eric Ripert called Bungalow a “living expression of storytelling.”
This Is For The Ones Who Dream
You know that rush of adrenaline that passes through every cell in your body when you read something as life-changing as this, has happened to you? Or when news you never expected to hear but only dared to dream about, turns to reality? The one that makes you want to faint, rejoice, jump, and cry all at one? For Chef Khanna, the experience of hearing that he is one of the most influential people of 2026 according to TIME magazine, was slightly different.
“For a few seconds, there was complete silence within me. I didn’t react immediately. I just felt an overwhelming sense of gratitude,” he told us.
As a boy who grew up dreaming about all that he now calls his own, the announcement reminded him of all that shaped his journey. “My grandmother, my parents, the narrow streets of Amritsar, and every struggle.” For him, this was a “tatasthu,” right from the bare hands of the universe. Now that Indian cuisine is pacing towards the global identity it always deserved, what’s next is even bigger. According to the chef, “The next evolution is storytelling with integrity.”
“We’ve already proven the depth and diversity of Indian cuisine,” he said. But this is no time to call it a day. “Now it’s about preserving its soul and identity while presenting it with clarity and pride. More regional voices, more forgotten recipes, more honesty on the plate,” he added.
Having spent over two decades navigating the culinary industry, Chef Khanna’s career is a testament to and an inspiration for Indian chefs across the world. And what he hopes everyone takes away from this collective win is that “their roots are their greatest strength.”
When the world weighs down, Chef Khanna hopes to remind us, “You don’t have to change who you are to be seen or dilute your culture to be accepted. If anything, the world is waiting for your truth.”
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