India, Jan. 11 -- Michelin-starred chef Vikas Khanna speaks to Rishita Roy Chowdhury about how he went from heading a catering business in Amritsar to establishing his own restaurant in New York, why he wants to popularise Indian cuisine the world over, and what inspired him to make his debut film, The Last Colour, which is in the running for an Oscar nomination.

Q. Tell us about your journey in the culinary world.

A. I entered the industry for the survival of my family. I was 15-16 years old when I started catering and earned some money. I felt empowered, I felt alive. I thought I could help my parents by not just cooking but turning it into a business. So I found a small place and opened a banquet hall where I lived in Amritsar, but ...