New York: Chef Vikas Khanna’s restaurant, Bungalow, has won its place in The New York Times 2024 list of the 50 best restaurants in North America. Just a few months since its opening in March 2024, it was inspired by vintage clubhouses of India, aiming to present authentic flavors of India in their untouched form and not altered for the Western palate.
The New York Times describes Bungalow as a place that celebrates Indian culinary traditions: “Mr. Khanna aims to transport Indian food lovers on ‘a nostalgic journey into India’s vintage clubhouses,’ while sharing his own background with visitors. Thereby, he “promises nothing but an innovative cuisine which is both bright and bold in flavor yet tempered by subtle nuances – through history, culture, and cuisine.”
The menu at Khanna is pretty vast. It may just be a reflection of the rich Indian culinary heritage. A few interesting ones on the menu are Lucknowi galouti kebabs prepared with kidney beans and lotus root; a ghee roast containing plantains; and lamb chops that have infused amchur for an enhanced flavor profile.
In an endearing message to his fans, he thanks God for this opportunity and expresses how three generations of perseverance and hard work led up to this moment. “It takes three generations of hard work, perseverance, and devotion for an artist to make it on a global stage,” the chef said.
The restaurant design is thus a nod to its inspiration, featuring elements to recall the bustee or lavish social clubs that have occupied India’s culinary landscape. “For me, as a chef and humanitarian practitioner, Bungalow will be my last hospitality project in life and I hope that this restaurant will leave a lasting impact,” Khanna says.
As its patrons start thronging in to experience a taste of something unique, Bungalow also stands out for more than its innovative dishes, but also for its attempt to retain and celebrate Indian culinary traditions in an inclusive environment.
