Michelin Chef Vikas Khanna impressed by Odisha’s favorite Dahibara Aloodum, asked for recipe Watch

Masterchef judge and Michelin Chef Vikas Khanna was recently on the podcast of Ranveer Alhabadia. He opened up about his overall journey, the pain of his sister Radhika’s death, and how when a door closed in India for him, he was forced to try his skills abroad.

Vikas Khanna talked about almost all part of his life from his struggle days, his beliefs his fascination with Benaras, and how the ghats of the Ganges has always stimulated new beginnings and big ideas in him. Despite being such a huge success abroad with multiple restaurants across the globe, Vikas keeps on coming back to India because of his love for the country.

He also shared his love for Indian cuisines and could be seen excitedly talking about Odisha’s Dahibara Aloodum hailing its amazing flavours and textures. The popular street food from the state seems to have impressed Vikas Khanna fairly as he called it a genuine dish and recalled when he was served the urad daal Dahi Bhala soaked in water and then topped with dum aloo.

The Chef said, “While it seemed like a strange combination, I decided to explore and got out of my car while on my way to Puri Jagannath Temple.” He really seems to have done a lot of tracking and finding on this dish as Vikas Khanna said that he is quite aware that Cuttack is the place where this quintessential street-side dish from Odisha originated and even today the best Dahibara Aloodum is served in Cuttack.

He also excitedly shared that he would love to share where he first tasted this delicious dish during his trip to Odisha and revealed that since he was highly impressed by its taste he inquired all about its components, and preparation techniques so that he could try it himself.