I’ve had the amazing opportunity to have tea with Vikas Khanna at the beautiful Song of India as part of the World Gourmet Summit which happens weeks ago.
Vikas is an inspirational man. He speaks of food earnestly and shares with us what food means to him. His mantra – “using food to create jobs, nourish the world”. Food, to him, is more than just physical nourishment – it encompasses spiritual nourishment as well.
Finger food served at the tea.
First up, the Salmon Tikka. The red comes from beetroot. Vikas chose red for it represents blood and life. Spiced with ginger and cumin, this injected life into my taste buds and awoken them from the sleepy stupor induced by the humidity and blazing sun.
Venison Gustav spiced with kashmir nuts to warm the senses. I didn’t think much of this because I’m not a fan of venison.
Panna Cotta. Here’s the twist – the little pods you see? That’s not vanilla. It’s…. BETEL NUTS. The quintessential Indian spice. One mouth of this can send jolts of memory into one’s mind. Chef Vikas’ Panna Cotta has reduced an 80-year-old man to tears for it invoked so much childhood memories one can be so detached from. Vikas has used his food to provoke emotional connection from when he first opened his restaurant in USA 5 years ago. The crew, from assistant chef to cleaners, have not changed much since opening to their first Michelin-star. And with great humility, he dedicates the accolade to everyone in his restaurant.
perhaps always 
nice picture of food