Chef Vikas Khanna Gets Candid About His Love For Udupi’s Ananas Menaskai

The rich culinary heritage of India – inspired by which chef Vikas Khanna put Indian food on the global map has been well known. Not only does he ensure to sample his share of local delicacies during his travels across the country, but also finds ways to give his diners a memorable meal experience at his restaurants. Sharing what he described as ‘a long journey of Ananas Menaskai,’ the chef spoke about how the curiosity of his diners who visited his New York based Bungalow restaurant who have asked, “Is roasted pineapple curry a fusion dish?”

Detailing his memories of eating the dish in a lengthy caption, Vikas writes, “No, it’s not. It’s a very traditional dish from southern state of Karnataka. I did my education from one of the Top Culinary Institutes of India @wgsha.manipal & during that time I discovered some amazing Southern dishes. This being one of them. Close to my college was the most amazing gastronomic city – Udupi.”

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Speaking about how he had eaten the delicacy for the firt time at the Krishna Temple in 1991, he mentions,”Later my beloved late teacher Gangadhar & his wife made it for me when I visited them. They taught me prayers in local language Kannada, stone & wood carving & cooking. We did not speak the same language, but somehow we deeply connected. They became my introduction to Southern cuisine, art & culture.”