Vikas Khanna, born on November 14, 1971, in Amritsar, India, rose to international prominence as a chef, restaurateur, artist, filmmaker, and humanitarian despite early health obstacles. Khanna, who was born with misaligned legs, found comfort and passion in cooking, which shaped his career.

Khanna began his work with well-known hotel chains in India, including the Taj, Oberoi, and Leela. His dedication and talent led him to the United States, where he established Junoon, a Michelin-starred restaurant in New York City. His unique combination of traditional Indian flavours with contemporary tactics has gained him widespread praise, many Michelin stars, and important awards such as the Access to Flexibility Grant and the Helpful of the Year Award.

Khanna was educated at the Welcomgroup Graduate School of Lodging Organisation (WGSHA) and thereafter honed his culinary skills at the Culinary Organisation of America and Modern York College. His dedication to culinary expression and magnanimity got him a prestigious PhD from GD Goenka University.

Khanna's intrigued in cooking was started by his family, especially his grandma. His sister, Radhika Khanna, a form producer in Advanced York, has too had a huge impact.

Aside from the kitchen, Khanna has had a tremendous impact on tv, serving as a judge on MasterChef India and showing up on MasterChef Australia, Kitchen Awful Dreams, Hell's Kitchen, and The Martha Stewart Show.His get a handle on of character and culinary abilities have made him a prevalent figure on a few websites.

Khanna has too dallied with filmmaking, sorting out "Superb Kitchens" and the highlight of "The Final Colour," which looks at social issues in India and was designated for an Oscar in 2020. His film work has developed on noteworthy events, setting up his acknowledgment as a multi-talented craftsman..

His compassionate endeavors are as well basic. He established the South Asian Kid's Boundless Vision (SAKIV) association and made Cooking for Life, which brings cooks together to back different social issues. During the COVID-19 pandemic, he launched the Bolster India initiative to provide food and supplies to individuals in need, with support from big companies like as Pepsi and Hyatt Regency.

Khanna's endeavors have gotten around the world acknowledgment. He was assigned one of the world's best ten chefs by Deutsche Welle News and has gotten privileged doctorates from GD Goenka College and D Y Patil College. His book "Return to the Conduits" was chosen for a James Hairs Foundation Give, and he has been highlighted in GQ Magazine and Men's Prosperity India.

Vikas Khanna's journey from a young child with physical limitations to a global culinary icon and helper demonstrates his confidence, enthusiasm, and adaptability. His effort links civilisations through sustenance, demonstrating the rich diversity of Indian cuisine and inspiring many others along the road.