Chef Vikas Khanna’s restaurant in New York, Bungalow, has received recognition from The New York Times as one of the top 50 restaurants in America, characterized by the publication as “a nostalgic journey into India’s vintage clubhouses.” The review commends Khanna’s audacious culinary vision, portraying the restaurant as “a for-us-by-us establishment” that unapologetically presents Indian flavors to a wider and more diverse audience, diverging from the conventional practice of modifying Indian dishes to cater to Western tastes. The New York Times lauds Bungalow as an opportunity to delve into the rich tapestry of history, culture, and exceptional cuisine, drawing inspiration from the luxurious clubs that have significantly influenced India’s social fabric. Since its opening in March of this year, the restaurant has distinguished itself through its innovative approach to Indian cuisine, blending lesser-known regional flavors with Khanna’s unique creative flair.The menu features reinterpreted classics such as Lucknowi galouti kebabs crafted from kidney beans and lotus root, alongside a ghee roast that substitutes plantains for meat, resulting in a deep and complex flavor profile. Another highlight is the lamb chops, enhanced by the addition of amchur. In a heartfelt message, Khanna expressed his gratitude, stating, “Bungalow makes it to the TOP 50 Restaurants 2024 by The New York Times. It is believed that it takes three generations of hard work, perseverance & devotion for an artist to make it on a global stage. Thank youuuuu.” He also extended his thanks to his mentors, dedicated team, and patrons for their unwavering support since the restaurant’s inception.
