Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother's kitchen and learned the art of cooking and the use of spices from her. He started supplying kitchenware to Amritsar Club at the age of 12.

He started developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 16. He graduated from the Welcomgroup Graduate School of Hotel Administration in 1994. He started SAANCH, a cultural festival gala, to bring together food and traditions from different parts of India. This festival is an integral part of the college even now. He also learnt the art of sculpting stone and wood in Jaipur, Mysore, Udipi, and Sagar (Karnataka). He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India.

He moved to New York in December, 2000, and started working as a dishwasher. He worked his way up and soon became the Executive Chef of Salaam Bombay Restaurant in New York. He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.

He has studied at Cornell University, Culinary Institute of America, and New York University. He frequently lectures at many universities around the country.

--Wikipedia