# The NYC Pizza Spot Chef Vikas Khanna Calls "A Masterpiece" — Chef's Day Off Source: https://www.youtube.com/watch?v=70mvxTVUHvU Recap page: https://rapidrecap.app/video/70mvxTVUHvU Generated: 2026-02-06T15:53:32.683+00:00 --- ## Quick Overview Chef Vikas Khanna visited three of his favorite spots in New York City on his day off: Librae Bakery, Una Pizza Napoletana, and GupShup, praising the authentic techniques and deep flavor profiles at each location, particularly highlighting the sourdough bagels at Librae, the Neapolitan pizza from Una Pizza Napoletana, and the nuanced Indian cuisine at GupShup. **Key Points:** - Vikas Khanna visited three favorite NYC spots on his day off: Librae Bakery (East Village), Una Pizza Napoletana (Lower East Side), and GupShup (Gramercy Park). - At Librae Bakery, Khanna enjoyed a salmon bagel, noting the combination of Danish and Middle Eastern flavors felt comfortable to him, and praised the long fermentation of the sourdough. - At Una Pizza Napoletana, Chef-Owner Anthony Mangieri showed Khanna how they prepare the Margherita pizza, emphasizing the importance of not rushing the dough fermentation (which lasts 11 days) to achieve depth of flavor. - Khanna called the Margherita pizza an authentic masterpiece and the best pizza he has ever had. - At GupShup, Executive Chef Zahir Khan served dishes like Anarkali Lamb Chops and Tawa Branzino, which Khanna described as having a great balance of sweet and sour flavors, noting the restaurant stays true to authentic Indian cuisine. - Khanna emphasized that the most important thing he learned from chefs like Khan is to support each other's work. ![Screenshot at 00:09: 00:Chef Vikas Khanna interacting with Anthony Mangieri, Chef-Owner of Una Pizza Napoletana, while Mangieri uses a long peel to check on a pizza baking in the wood-fired oven, emphasizing the dedication to authentic Neapolitan technique.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-00-09.jpg) **Context:** Chef Vikas Khanna takes a day off from his demanding schedule in New York City to visit three of his favorite local establishments, showcasing places that inspire him through their dedication to craft and flavor. The journey includes stops at a bakery focusing on sourdough, a pizzeria renowned for its traditional Neapolitan style, and a modern Indian restaurant known for its authentic yet refined cooking. ## Detailed Analysis Chef Vikas Khanna spends his day off visiting three beloved NYC spots. First, he visits Librae Bakery in the East Village, where he enjoys a salmon bagel topped with cream cheese, smoked salmon, cucumber, pickled onions, capers, and dill, praising the combination of Danish and Middle Eastern influences. He notes that the long fermentation of the sourdough gives the bread depth of flavor. Next, Khanna visits Una Pizza Napoletana on the Lower East Side, meeting Chef-Owner Anthony Mangieri. Mangieri explains that their dough ferments for 11 days, which is crucial for flavor, and they do not rush the process. Khanna praises the resulting Margherita pizza as a masterpiece and the best he has ever tasted. Finally, Khanna visits GupShup in Gramercy Park to meet Executive Chef Zahir Khan. They sample several dishes, including Anarkali Lamb Chops and Tawa Branzino served with mango curry. Khanna praises Khan's cooking for being authentic yet fresh every time, noting the balance of sweet and sour flavors. Khanna concludes by saying the most important lesson he learns from chefs like Khan is the importance of mutual support within the culinary community. ### Morning Routine at Home - Khanna usually eats hard-boiled eggs and granola with coffee when missing home, but on his day off, he cooks his grandmother's favorite Aloo Paratha using ghee. ### Librae Bakery Visit - Khanna samples a salmon bagel and a pistachio croissant, appreciating Librae Bakery's fusion of Danish and Middle Eastern flavors, calling the bagel comforting. ### Una Pizza Napoletana - Khanna meets Chef-Owner Anthony Mangieri, who demonstrates the dedication to traditional Neapolitan pizza making, specifically highlighting the 11-day dough fermentation process required for depth of flavor; Khanna is deeply impressed by the resulting Margherita pizza. ### GupShup Dining Experience - Khanna joins Owner Jimmy Rizvi and Executive Chef Zahir Khan for a meal featuring Anarkali Lamb Chops and Tawa Branzino, complimenting the authentic yet innovative Indian cuisine. ### Culinary Philosophy - Khanna states that the chefs he visits inspire him by showing how to stay true to culinary roots while evolving techniques, emphasizing that mutual support among chefs is crucial. ![Screenshot at 00:00: Chef Vikas Khanna taking a large bite of a pistachio croissant at Librae Bakery.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-00-00.jpg) ![Screenshot at 00:09: 00:Chef Anthony Mangieri of Una Pizza Napoletana skillfully maneuvers a pizza in the wood-fired oven using a long peel.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-00-09.jpg) ![Screenshot at 00:41: 00:A montage of food preparation at GupShup, including lamb chops being plated.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-00-41.jpg) ![Screenshot at 01:26: 00:Vikas Khanna's breakfast spread in his apartment, featuring aloo paratha, hard-boiled eggs, berries, granola, and iced coffee.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-01-26.jpg) ![Screenshot at 05:15: 00:A spread of various Indian dishes served at GupShup, including lamb chops, fish, dal, and bread, being served to the guests.](https://ss.rapidrecap.app/screens/70mvxTVUHvU/00-05-15.jpg)