Food safari in Oman

Food safari in Oman


(MENAFN- Muscat Daily) It was in 1990 when a young boy barely out of his teens left his village in the north Indian state of Punjab to chase a dream. 'I wanted to open an AC hotel where Americans thronged to eat my food' he recalls.  

For a small-town lad who sold the staple Punjabi chole bhature in his backyard this vision seemed too floaty and unrealistic.

But with this dream in tow he took his first flight of fancy heading for the hotel administration school in Manipal where he was unfortunately mocked for having such bizarre aspirations and abjectly refused admission. He left disappointed but not before letting the interviewer know that he would open that 'AC hotel' anyway.

Michelin-starred chef Vikas Khanna laughs at his naiveté now as he remembers that incident. 'I was actually talking about starting a restaurant and not a hotel. Imagine I didn't know the difference. I was that foolish.'

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Chef Vikas Khanna discusses food during his visit to Oman (Supplied photos)

That the institute's principal made quick note of Khanna's steely resolve and got him an entry into the school is another story altogether. What's important however is that 20 years later on December 2 2010 Khanna did open his restaurant Junoon right in the heart of New York City. It also went on to become the first Indian eatery to earn a Michelin star in just eight months making Vikas Khanna a global name to reckon with. 'And it was fully air-conditioned' he jokes 'Just like I wanted it.'

The celebrity chef was in Muscat last week to shoot an entire segment on food from the sultanate for his popular travel and food show Twist of Taste for Fox Life channel.

Backed by Oman's Ministry of Tourism hospitality partners Al Bustan Palace - a Ritz-Carlton Hotel Alila Jabal Akhdar and Shangri-La's Barr Al Jissah Resort & Spa and travel partners Zahara Tours Khanna's gastronomical sojourn into the heartlands of the country saw him explore the region's rich culinary flavours and traditions.

'Oman has made me a poet' he says reading out a few lines that he wrote when he chanced upon a lone date tree standing tall in the midst of a barren landscape. Khanna was so fascinated by this tree that he later took a selfie with it and posted it on social media.

'That's how crazy I am about food. People take selfies when on dates I take selfies with dates' he says pun intended.

All said and done it's the food that brought the renowned chef to the sultanate.

'Oman has always been on my mind for this show' he says.

'I first heard about the country's cuisine when I had a chef from Muscat work with me for three weeks in my New York restaurant. He taught me how to make madruba a mashed chicken dish which is more like the Indian khichdi. I was surprised that he used cardamoms and turmeric to make it. Then there is shuwa where they use banana leaves just like the many dishes prepared in South India. I noticed such a huge overlap between Indian and Omani cuisine that I had to come and witness it for myself' says Khanna.

The chef was overwhelmed by what the country had to offer. Glimpses of the food traveller's time in Oman will soon be aired on Twist of Taste which is currently in its fifth season.

His effervescent charm notwithstanding there is little doubt why Khanna is Indian food television's quintessential blue-eyed boy.

For starters his huge female fan following never falls short of reminding him that he's the most good-looking chef on television. Being voted as 'New York's Hottest Chef' by the New York Eater blog only validates this.

But Khanna shies away from such attention. He says it takes away from his real work which is to bring smiles on people's faces with his food. 'People ask me whether I would do Bollywood films. First I used to get offended now I just laugh it off' he says adding 'I only know how to make food and nothing else.'

And if dabbling in restaurants and television weren't enough the chef also writes tomes on the art of cooking. His latest venture is Utsav - A culinary epic on Indian festivals which is a gold-crusted 16kg handcrafted book. Limited copies of the book will be released later this year. 'Utsav is my purest form of love for India. It took me over 12 years to write this book and in a way I am sad that this journey is ending' he says.

The book is already up for bidding with one bidder putting a price of R5.1mn (RO29686 approx) on the first printed copy. It could just become the most expensive book of any living author alive.

But records argues Khanna are only meant to be broken. He doesn't mind leading the race. On his agenda now is the world's largest museum on rare utensils and cutlery which he plans to open in Manipal in the next five years. His prized collection of 11000 spoons plates earthen pots and spice boxes among others will be displayed here.

Khanna's most recent buy was an antique Omani knife that he discovered while on a shopping spree in Nizwa Souq.

The chef seems quite excited about it. On request he gets out the souvenir from his brown satchel carefully sliding its rusty but sharp blade from the worn-out leather case before bowing in front of it. 'This is sacred...this is my religion' he says.

Quick Five

We asked our social media followers to send in questions for Chef Vikas Khanna. Here are the chosen five:

Q. Is there any dish you ever found weird
(Isha Bansal Twitter handle: @bansal_isha)
Every dish has its own memories history and rituals. It could be a matter of acquired taste for me but I will never use the word weird.

Q. One place and its cuisine that you want to explore
(Khushbu Twitter handle: @tranquil_glow)
I have been very fascinated with Saudi Arabia. Inshallah I will visit the place soon!

Q. Which Bollywood actor do you think would be most suited to play you in your biopic
(Shraddha Jain Twitter handle: @shraddha711)
It has to be actor Aamir Khan.

Q. One dish that you would like to cook for the person you love
(Ritika Singh Twitter handle: @Ritika_Vk)
My mother hails from Multan in Pakistan. There is a dish there called Doli Ki Roti which is quite difficult to prepare but I managed to perfect it with some help from my naani (maternal grandmother). I will definitely want to make it for someone who can appreciate it.

Q. What do you prefer more restaurant or home-made food
(Rashmi D'Souza via Facebook)
Of course home food. There is something sacred about home kitchens. A multitude of emotions are involved in food that is cooked at home.


Muscat Daily

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