India, July 12 -- Celebrity chef Vikas Khanna's fondest food memory of a dish cooked in an Indian iron kadhai is his grandmother's aloo methi ki sabzi. He reminisced about how methi sabji in cast iron has a different kind of tone and can never taste right in a non-stick or aluminium pan.

During our conversation about cookware and his recent launch with Bergner, he said that Indian cuisine was never meant to impress. It was always about cooking to heal and nourish. But with changing times, everything requires a 2.0 version. Adaptability is the key to evolving and surviving, and this is where kitchens have evolved to more open styles in design, and also where a new essential need has arisen for designer cookware that can make its way to th...