A Day Out With Vikas Khanna At PepsiCo Flavor Lab

I was ecstatic when I came to know that I am going to be a part of the culinary magic created by none other than five Michelin starred Chef Vikas Khanna. I strongly feel that if there is one celebrity who is loved for both the things – profession and his charming personality then hands down Mr. Vikas Khanna has to top the list. PepsiCo India presented all like-minded food lovers with an excellent opportunity of being a part of the PepsiCo Flavor Lab headed by Chef Vikas Khanna as he took us through his take on , in short the science that goes behind each and every step of the way while cooking.

He was flown down especially from New York to create some culinary magic at the PepsiCo Flavor Lab at the Make In India Week. For everyone including me, this indeed was a rare yet such an interesting take on food preparations in general. Firstly PepsiCo Flavor Lab brought forward an exceptional vision concerning the progress of our country and it has always been in support of the growth and benefits of the roots of our nation, particularly the farmers. And it was great seeing Vikas Khanna come out in support of this initiative and whip up some excellent dishes explaining the new-age molecular gastronomy and explaining the intriguing science applied to every step of the way. I liked the fact that the minute he walked in, the crowd was in roar and he connects with each and every person in the room right away. He will talk about food and interact with the audience like they are his own, and that is exactly why he literally cooks his way to your hearts.

At the PepsiCo Flavor Lab, he showed us so many easy to make yet deliciously hatke recipes using all PepsiCo products like Kurkure, Nimbooz, Gatorade, etc. To name a few here are the names of the dishes he whipped up :

Vikas Khanna New-Age Molecular Gastronomy at PepsiCo

Pepsi Glass Noodles – This tastes best when served with kulfi, some Gatorade pearls and mint leaves.

Kurkure Souffle’ – The beautiful flowers decoration you see atop this heavenly dish are actually edible flowers, some kafir scented custard, chilli foam and micro greens. He also explained to us the art of smelling the scents that are infused in few food items and he’s got a sharp sense of smell and he can distinguish it within seconds.

Masala Nimbooz Sphere – Vikas Khanna had used crisp Cheetos, pea shoots, some fresh pomegranate and freshly cracked black pepper which is again a must have in our Indian dishes.

The entire session of a unique molecular gastronomy with Vikas Khanna comprised of some magic weaved in with spheres, pearls and noodles using PepsiCo products. He was really sweet enough to chat up with me for quite sometime and share his vision and his passion for the Make In India Week, PepsiCo initiative and also his association with them.