Successful chef

Vikas is suffering from knee pains from childhood itself, so he cannot
walk fast and he cannot play with other children also. So he is
remaining in the house itself, his grandmother is entrusting small
works in the kitchen to keep away his grief. Cutting vegetables and
grinding masala items. After some days he is helping his grandmother
and also preparing food with his own hands and serving his family
members, with their praise, he is trying to experiment new foods also.
He is preparing rotis in Amritsar for daily free food supply scheme,
by this, he got several new contacts and friendships and he started
catering services to marriages and other functions. After that, he
joined in Manipur’s Hotel Management college and learning his training
as a chef.

Vikas after completing his  training with his  friend’s monetary help
reached America, he joined as Indian chef in a restaurant in America.
After obtaining two years work experience in that restaurant,  He
started “Junoon” restaurant in New York city with the co-operation of
food products merchant of Delhi Rajesh Bharadwaj. Then so many persons
dis-encouraged about his restaurant, they also said that the ordinary
design of Junoon may not attract Americans. So he succeeded in
attracting  Americans with his restaurants sweetly within the short
period, after that he received an invitation from President Obama to
attend a function in Whitehouse. So he got the  introduction with
famous nonresident Indians and they got the introduction of Indian
traditional  foods, Famous leaders tasted Vikas’s foods they are
President Obama, ex-president Bill Clinton, Prime Minister Narendra
Modi like that. The cooked foods Amritsar tradition attracted Modi
much. Vikas as the chef and as junior master chef of India he attended
several functions invitee.

Once Vikas on behalf of a helping organization  in New York sold
Indian foods he collected funds, even  with competing of French and
Japanese foods, then one plate of Indian food sold for rs 25 lakhs.
Besides cooking hobby visiting of several places also is interesting
to Vikas. Even he is residing at New York he is visiting Dubai
restaurant with equal importance. If he got any leisure time he is
visiting nearby villages of Delhi and learning about regional tastes
and including them in his list of foods. Each different region is
different region is famous for different food. Even technology is
updated he is away from machinery in the kitchen, he is first in searching
new tastes, that’s why he is experimenting of foods regularly.

He has offered Indian foods tastes to several Indian and international
popular persons, he takes special concentration while making foods. So
anybody does not use sugar, the smell of curd and cummin seeds, so he sends
his secretary before making food for them and knowing their food
restrictions in advance. Vikas not as a chef he is famous as a writer,
he written a book name called “Utsav” last year with Indian foods,
with these foods he has written Indian functions and festivals.
Different regions in India which foods are preparing for different
festivals