Celebrity Chef Sanjeev Kapoor played an integral part in revolutionising India’s culinary landscape. With his hit cooking show Khana Khazana, every Indian was hooked on the TV, jotting down his recipes and experimenting with food. And now Sanjeev Kapoor is shooting his latest show ‘Taste India’ that familiarises Indians with different food, cooking methods used across the country. During his culinary adventures, Sanjeev Kapoor visited Mysuru and fell in love with thatte idlis. Here’s his experience.
Chef Sanjeev Kapoor Has Special Connection With Mysuru
In an interview with Star Of Mysore, Sanjeev Kapoor revealed that he worked at Lalitha Mahal Palace Hotel in Mysuru when he was associated with ITDC (India Tourism Development Corporation). He hailed Mysuru for being a well-planned city and hosting the unforgettable opulent Mysuru Dasara every year. Sanjeev Kapoor even brought his mother to the city when he worked at the hotel. As part of his Taste India show, Sanjeev Kapoor sampled Mysuru’s famous thatte idlis which are shaped like a flat plate. He was very impressed with the soft, fluffy idlis.
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Sanjeev Kapoor Tries Maddur Vade, Mylari Dosa & More Karnataka Delicacies
Chef Sanjeev Kapoor also tried the rustic non-vegetarian food at military hotels and melt-in-the-mouth Mylari Dosa in Mysuru. He further stated to Star of Mysore that during the filming, his team stopped at Srirangapatna’s Poojari’s Fish Land. While the hotel looked ordinary from the outside, its coastal spread was extraordinary. They even headed to Maddur to try the special crispy Maddur Vade, made of caramelised onions and semolina. Well, foodies, we hope you are taking notes!