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Agartala, Tripura
Celebrity chef Vikas Khanna says being called a “curry boy” — once used as a slur — has now become a badge of honour after his inclusion in the TIME 100.
Calling it a “very big moment for India”, Khanna said the recognition reflects not just his journey but the global rise of Indian cuisine.
"I have no words to fully express my gratitude for being named among TIME’s Most Influential People of 2026.What a moment—for Indian cuisine, for our culture, for every story that began in a humble kitchen," he wrote in a post on Instagram.
He said the honour for “every voice that refused to be silenced”, Khanna said the recognition reflects not just his journey but the global rise of Indian cuisine.
In an emotional post, he recalled how his late sister supported him, "When people once called me 'Curry Boy' with disdain, my sister Radha would smile and say, 'One day, this will be your badge of honor'.”
Global stage, Indian roots
The New York-based chef, who runs the restaurant Bungalow, joins a distinguished list that includes Ranbir Kapoor, Sundar Pichai, Neal Mohan, Zohran Mamdani and Donald Trump among others.
In his TIME profile, chef Eric Ripert described Khanna as a man of “extraordinary heart”, praising his efforts to carry Indian traditions to a global audience with dignity and authenticity.
"Chef Vikas Khanna is above all a man of extraordinary heart. His generosity extends far beyond the kitchen, reaching communities across the world with compassion, dignity, and a deep sense of responsibility.
"What makes Vikas so unique is his ability to connect with people from every walk of life, using food as a universal language to build bridges and foster understanding," Ripert said.
Championing Indian cuisine
Khanna, who earlier helmed the Michelin-starred Junoon, said he has always viewed promoting Indian cuisine as a responsibility.
He emphasised the importance of staying rooted in the kitchen, noting that true culinary impact comes from consistency and integrity rather than visibility alone.
Reflecting on his journey from Amritsar to global acclaim, Khanna said the honour belongs to “every hand that believed” in him.
He also expressed optimism about the new generation of Indian chefs, calling it a transformative moment for the country’s culinary presence worldwide.
Khanna now hopes to celebrate the milestone with his family in India during Diwali, even as he continues to expand his creative pursuits with upcoming projects, including a film on Indian cooking in New York.
