When Did Vikas Khanna Got Michelin Star?

Vikas Khanna is a Michelin-starred chef, restaurateur and cookbook author. Born in Amritsar, India, he has been cooking since the age of 11. He has worked in some of the world’s finest kitchens, including the Oberoi Hotel in New Delhi and the Taj Mahal Palace Hotel in Mumbai.

In 2008, he opened his own restaurant – Junoon – in New York City. Junoon quickly became one of the city’s hottest eateries, earning many accolades including a prestigious Michelin star in 2011. This made Vikas Khanna the first Indian chef to be awarded a Michelin star.

The Michelin star is one of the most prestigious awards a chef can receive due to its rarity and strict criteria for qualification. The annual Michelin Guide is published by the French tyre company and it awards stars to restaurants around the world based on their quality.

Vikas Khanna’s success with Junoon was built on his passion for food and Indian cuisine as well as his commitment to excellence. His dishes are considered to be modern interpretations of traditional Indian flavours combined with techniques from around the world.

Since receiving his Michelin Star in 2011, Vikas Khanna has gone on to become one of India’s most celebrated chefs. He has written several cookbooks and hosted numerous television shows about food and culture. He also runs an organization called Food For All that provides meals for people living in poverty around India and other parts of Asia.

Vikas Khanna is an inspiration to aspiring chefs from all over the world who have dreams of achieving greatness in their field. His success story serves as a reminder that hard work and dedication can lead to great accomplishments no matter where you come from or what challenges you face along the way.

Conclusion:

Vikas Khanna received a prestigious Michelin star for his restaurant Junoon in 2011, making him the first Indian chef to receive this honor. His success was built upon his passion for food, commitment to excellence and modern interpretations of traditional Indian flavours combined with techniques from around the world.