Renowned Michelin-starred chef Vikas Khanna shares his insights on balancing traditional Indian flavors with modern ingredients, such as oats. In an exclusive conversation with Deccan Chronicle, the celebrity chef discusses incorporating ingredients like oats thoughtfully, ensuring they complement traditional dishes without diluting their essence.
How do you balance traditional Indian flavors with new age ingredients like oats in your recipes?
For me, it’s all about respecting the essence of Indian flavors while remaining open to evolution. Ingredients like oats may not be traditionally Indian, but they are incredibly versatile and lend themselves beautifully to our cuisine when used thoughtfully. I always aim to incorporate them in a way that feels natural and unforced – whether it’s transforming them into a tadka-infused upma or blending them into a comforting bowl of dal. The idea is not to dilute the soul of Indian food, but rather to enhance it by making it even more nutritious and suited to today’s fast-paced yet conscious lifestyles. It’s about striking that balance between tradition and innovation, where the warmth and familiarity of our food are preserved, but with a modern twist that speaks to current dietary needs. At the end of the day, it’s this adaptability that keeps our culinary heritage alive, relevant, and deeply rooted in both nostalgia and nourishment.
What sparked the idea of creating a dish like parfait with Oats, and how do you think it will resonate with Indian foodies?
I believe Indian guests today are more open than ever – they appreciate fusion when it’s done with intention, respect, and balance. This dish embodies exactly that: a sense of comfort and familiarity, paired with a gentle nudge towards something new. A parfait, at its core, is about layers – not just in structure, but in flavour, texture, and contrast. By using oats as the foundation, you get a wholesome, hearty base that feels grounded and nourishing. When paired with fresh fruits, crunchy nuts, or even a subtle hint of masala, it transforms into a dish that speaks to both global sensibilities and Indian taste buds. It’s this thoughtful blend – of cultures, ingredients, and culinary traditions – that makes the experience feel both exciting and rooted. It’s about reinventing the wheel and also about evolving it in a way that feels true to who we are and how we eat today.
Can you share some tips on incorporating nutritious ingredients like oats into everyday meals without compromising on taste?
Make them your friends. And that’s how you’ll enjoy their flavor & health benefits. I’ve been using oats in my daily diet for over 2 decades & 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.
How do you think chefs can play a role in making food more inclusive and meaningful, especially in diverse cultural contexts?
Chefs carry a unique responsibility – we don’t simply prepare food; we tell stories through it. In a country as diverse as India, and even on a global scale, food has the power to act as a bridge between communities, cultures, and histories. When we respect ingredients from various traditions, honour age-old techniques, and thoughtfully incorporate them into our dishes, we make food more inclusive and deeply resonant. There’s something powerful about seeing your heritage reflected on a plate – whether it’s a long-forgotten grain or a comforting dish from childhood. It offers a sense of recognition, of being seen, and of belonging. That’s when food moves beyond sustenance and becomes something truly meaningful – a shared language, a memory, a celebration. As chefs, our role is not just to innovate, but also to preserve and connect – ensuring every plate we serve tells a story that feels both personal and universal.
What’s your favorite hack for making oats more versatile in Indian cooking, and are there any unexpected ingredients you like to pair with them?
I love using oats like poha & sometimes like semolina. Any recipe can be substituted with oats. They also work so well as a thickening agent from soups to sauces to curries.
Are there any upcoming cookbooks, TV shows, or culinary initiatives that you’re working on, and how do you see oats featuring in them?
I’m releasing my new book “Festivals at the Bungalow”, which is an illustration book teaching children about Indian festivals, meaning, greetings & foods. In some recipes, we are also recommending the use of oats.
