Hospitality News Middle East

LAUNCH OF THE FIRST PHYGITAL NFT COOKBOOK, "SACRED FOODS OF INDIA," BY MICHELIN-STARRED CHEF VIKAS KHANNA

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Giving readers a taste of India, Michelin-starred chef Vikas Khanna talks about his limited-edition collectibl­e NFT cookbook.

How did the idea of releasing the first phygital NFT cookbook cross your mind?

The idea behind releasing this cookbook came from an urge to connect future generation­s with our ancestral values, foods and culture. You see people serving food selflessly at temples, monasterie­s, mosques and Mother Theresa's kitchen. This practice, which has been going on for centuries, is truly amazing. At the same time, I feel that it is also part of our collective heritage, which is why we have to find a way to link these amazing holy kitchens to future generation­s. I also wanted to have a magnum opus cookbook, so the only way to achieve it was to release a phygital NFT book: an investment that people can make money out of. In parallel, the digital format resonates with the new generation, for whom this book is written. The intention is to help them understand India in the way we grew up. Furthermor­e, my hope is that these holy institutio­ns continue to nurture the physical and spiritual aspects of life and that readers of "Sacred Foods of India" are inspired by my motherland, regardless of where they live.

What projects are you working on?

My goal is to bring to life projects that have value and creative intellectu­al work to honor my roots. I have three additional books on the way and some amazing partnershi­ps with innovative products on the market. Furthermor­e, I am releasing my perfume, something I am very proud of and passionate about. The fragrance is currently available in the U.S. Also, Vikas Khanna by Celeste, a high-quality hand-made dinnerware range, pays tribute to beautiful memories created around food. In addition, I have released two documentar­ies, and I'm working on a film that's due to come out in early 2023. The cherry on the cake is my new restaurant in New York. I hope that these projects make us proud as Indians and inspire others.

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