Vikas Khanna Brings Indore’s Beloved Bhutte Ka Kees to the Heart of New York

When you walk into Bungalow on 14th Street, the scent of buttery, slightly charred corn might not be the first thing you expect. Yet, thanks to Chef Vikas Khanna, that aroma now greets diners, heralding a culinary surprise straight from the lanes of Indore, Madhya Pradesh.

Bhutte Ka Kees – a street‑food staple made from fresh corn kernels, milk, spices and a touch of ghee – has long been a comfort dish for locals in central India. It’s simple, it’s homely, and it’s stubbornly under‑represented outside its hometown. Khanna, ever the ambassador for Indian flavors, decided it was time the world got a proper taste.

“I grew up hearing stories about bhutte ka kees being served at roadside stalls, the way families gathered around a steaming pot,” the chef confided during the menu launch. “Bringing it here is like sharing a piece of my own childhood, but with a twist that suits the New York palate.”

At Bungalow, the dish appears in two incarnations. The first stays faithful to tradition: fresh corn kernels simmered in milk, subtly spiced with cumin, green chilies and a whisper of black pepper, then finished with a drizzle of clarified butter. The second version embraces a “fusion” spirit – the corn mixture is folded into a creamy polenta, topped with seared paneer, micro‑herbs, and a light drizzle of truffle oil, marrying Indian heartiness with upscale New York flair.

Food‑writers and curious diners alike have praised the effort. One reviewer noted, “It’s rustic yet refined; the corn’s natural sweetness shines through, and the ghee‑kissed finish feels familiar and exotic at the same time.” Another highlighted the dish’s texture, calling it “comforting, with a satisfying bite that reminds you of a summer fair back home.”

Khanna’s motivation goes beyond a single menu item. He hopes that featuring bhutte ka kees on a high‑visibility platform like Bungalow will spark curiosity about regional Indian cuisines that often stay hidden behind generic “curry” labels. “India is a mosaic of flavors,” he said, “and each region has its own stories. I want those stories to travel, to be heard and tasted wherever you sit.”

The special menu is slated to run through the end of October, giving both expatriate Indians and adventurous food lovers a chance to sample the dish before it possibly moves on to other global venues. Reservations are filling fast, as diners clamor to experience a piece of Indore right in Manhattan’s buzzing food scene.