Michelin star chef Vikas Khanna has an earthy-warm soul that is often reflected in how he curates his India-inspired menus at Bungalow (New York) and Kinara by Vikas Khanna (Dubai) or expresses himself. He misses ghar ka khana and considers it the strongest weapon in the health artillery. In the #10Days Quaker Oats Challenge with Vikas Khanna, a collaboration with Quaker Oats, Khanna has come up with 10 oats-based recipes, ranging from upma, chilla and kheer to smoothie, parfait, muffins and cookies. In a chat with t2, Khanna shared why food is more friend than foe.

Let’s start with your concept of healthy food. I would consider anything homemade to be healthy. Would you agree?

Yes, I completely agree. For me, healthy food truly begins at home. It’s not just about the ingredients, but the care, intention, and tradition that go into preparing a meal. Home-cooked food connects us to our roots — it’s where real ingredients meet cultural wisdom and personal memories. There’s honesty in home cooking that’s hard to replicate elsewhere. It’s driven by nourishment, balance, and love.

I’ve always believed that the kitchen is where healing begins. Even the simplest meal, like a warm dal, a bowl of khichdi, or a fresh roti can be deeply nourishing, not just for the body but for the soul. It’s food made with familiarity and care, and that makes all the difference.

In today’s fast-paced world, returning to homemade food feels more important than ever. It’s where we reclaim control over what we eat, and where true wellness, comfort, and nutrition begin.

What’s the fine line between “health food” and “healthy food”?

It comes down to intention and authenticity. It’s all about wellness. Healthy food is timeless. It’s simple, balanced, and rooted in nourishment. Think of what our grandparents ate: seasonal vegetables, lentils, whole grains, and freshly-prepared meals made with love.

Healthy food doesn’t need to be complicated or expensive. It’s built on real ingredients and mindful preparation. The key difference lies in purpose — “health food” sells a lifestyle or image, while “healthy food” supports actual well-being. It’s easy to get caught up in the noise, but at the end of the day, true health comes from consistency. Sometimes, the quietest food on the shelf is the one that loves you back the most.

What were your initial thoughts when Quaker reached out to you?

It instantly felt like the right fit. Quaker is a brand that has been a part of Indian households for generations, and its emphasis on nutrition and wellness aligns perfectly with my own food philosophy. When they reached out, I didn’t see it as just another collaboration — I saw it as an opportunity to create something meaningful.

For me, it was about more than just using oats; it was about reimagining them in a way that felt authentic, rooted in culture, and exciting for everyday cooking. Quaker’s belief in wholesome, nourishing food mirrors my own values, and that made the partnership feel natural and intuitive from the very beginning.

I knew we could do something thoughtful together — something that inspires people to think differently about familiar ingredients and helps make healthy eating feel accessible, enjoyable, and genuinely satisfying. It’s always exciting to work with a brand that not only understands the "what" but also the "why" behind food.

I’ve been using oats in my daily diet for over two decades, and I’ve learnt to be creative with them, from making oats khichdi to oats kheer.

It’s all about understanding the ingredient — oats have a mild flavour and absorb spices beautifully, so they adapt well to Indian cooking. With the right balance of texture and seasoning, you can boost nutrition without ever compromising on taste.

Can you tell us about the recipes you’ve come up with?

Of course, each recipe was designed to strike a balance between nutrition, flavour, and cultural familiarity, while keeping them simple, wholesome and full of nutrition. Most of the recipes were designed for daily consumption. From overnight oats to energy bars.

Being a champion chef for so many years now, how do you view food now?

After all these years as a chef, my relationship with food has evolved into something far more meaningful. It’s no longer just about creating dishes that impress or excite the palate — it’s about understanding the deeper role food plays in our lives. For me, food has become a powerful language of connection — it brings people together, carries cultural stories, and evokes memories that often speak louder than words.

I’ve come to truly appreciate food’s ability to heal, to comfort, and to offer joy in the most ordinary of moments. Whether it’s a simple home-cooked meal or an elaborate celebration, the intention behind the food matters just as much as the technique.

Today, I approach cooking with more mindfulness and gratitude. It’s not just a craft, but a responsibility — to nourish, to preserve tradition, and to create experiences that stay with people long after the meal is over. That, to me, is the true essence of being a chef.

How much do you miss ghar ka khana? And what do you miss the most?

I live a life of 24x7 work and late nights. I miss sitting at the table with my parents, I miss ghar ka khana deeply — the spices measured by my mother’s hand, the warmth of fresh rotis, and slow-cooked dals. It’s not just the food, but the memories and sense of belonging that I cherish most.

Do you remember the first dish you ever made?

It all started with rolling breads. Then to making dals. And yes, Kadha Prasad at home was always by me.

Do you have a tough time telling people that food is not your enemy but your BFF?

Not at all. I’ve always believed that food is something to be celebrated, not feared. In today’s world, with endless diets, fads, and conflicting advice, it’s easy to fall into the trap of viewing food as the enemy. But for me, food is your best friend — it nourishes your body, supports your well-being, and connects you to culture, memory, and community.

I see it as a source of healing and happiness, not guilt or anxiety. Changing that mindset is something I’m deeply passionate about. Helping people shift from fear to freedom in their relationship with food is part of my mission. It’s not about strict rules or deprivation — it’s about balance, awareness, and joy.

Once you stop seeing food as the problem and start embracing it as your ally, everything changes. You eat better, feel better, and live better. Food isn’t the villain — it’s one of life’s most generous and enduring gifts.

How do you want more youngsters to view food?

I’d love for more youngsters to see food as a bridge — something that connects them to their roots while still allowing room for exploration and innovation. In a world flooded with food trends and viral recipes, it’s easy to lose sight of where we come from. I want them to approach food with curiosity, not pressure — to experiment, yes, but also to respect the wisdom that traditional ingredients and cooking methods carry.

Wholesome doesn’t have to mean boring, and mindful eating doesn’t have to mean restrictive. I hope my food encourages them to find that balance — to cook with love, to honour their culture, and to enjoy every bite with intention. It’s about creating a relationship with food that feels both joyful and empowering.

At the end of the day, food is one of the most personal forms of expression we have. I want the next generation to embrace that with pride, creativity, and heart.