From $3 NYC to Millionaire Chef - How did Vikas Khanna change his Fortune?

Paglalarawan

Check Oddo: https://www.odoo.com/r/VxYP 👉Think School’s flagship Communication course with live doubt sessions : https://thethinkschool.com/sp/communication-masterclass/ 👉 Who would you like to see next on The Indian Business Podcast: https://forms.gle/37daEPEy7mAzhvv29 👉 Follow Vikas Khanna Insta: https://www.instagram.com/vikaskhannagroup/ X: https://x.com/TheVikasKhanna?lang=en VIDEO INTRODUCTION: Most people talk about passion. Very few people spend 30 years obsessively pursuing it. In this episode, we sit down with Vikas Khanna, Michelin-star chef, entrepreneur, author, filmmaker, and founder of Bungalow, one of New York's most sought-after Indian restaurants. From arriving in America with almost no money to building a globally celebrated restaurant, Vikas shares the story of how passion, purpose, and relentless dedication shaped his extraordinary journey. In this episode, we discuss: • How Vikas Khanna built one of New York's most talked-about restaurants • Why passion matters more than talent in the long run • The difference between serving food and creating unforgettable experiences • How rejection, setbacks, and personal struggles shaped his success • Why hospitality is one of the most underrated advantages in business • What young entrepreneurs can learn from a lifetime of pursuing excellence If you're a founder, creator, operator, or someone chasing an ambitious dream, this episode will change how you think about passion, perseverance, and building something that truly lasts. Watch the full episode now! Timestamps: 00:00 - Intro 02:10 - How Vikas Turned Roadblocks Into Opportunities 07:31 - How His Grandmother Shaped Him 11:40 - How He Survived Homelessness 15:03 - How Being "Delusional" Helped Him 22:41 - How an Ordinary Boy Became a Michelin-Star Chef 31:17 - Why Vikas Khanna Doesn't Want to Expand 35:35 - How His Beliefs Drive Him Forward 39:59 - Why Restaurants Need Feminine Energy 42:49 - What Makes Bungalow Different From Other Restaurants 52:09 - How Young Chefs Can Become Like Vika