For food enthusiasts and fans of Indian cuisine, Padma Shri Sanjeev Kapoor needs no introduction. He has been a beacon of culinary excellence for decades, shaping the landscape of Indian cuisine with his innovative approach and unwavering passion. Known for his popular TV channel Food Food, best-selling cookbooks, and numerous accolades, Chef Sanjeev Kapoor has been an integral part of many kitchens across the country.
For many millennials, Sanjeev Kapoor represents more than just a culinary expert. His shows, particularly Khana Khazana, have been a staple in countless households, providing recipes and culinary guidance that resonate with fond childhood memories. From our mothers and grandmothers diligently noting down every recipe he presented to us recreating those dishes with varying degrees of success, Kapoor’s influence is deeply embedded in our culinary lives.
Celebrating Culinary Excellence With Chef Sanjeev Kapoor
Recently, I had the privilege of meeting this culinary legend at a special event held at his renowned restaurant, The Yellow Chilli, Sector 90, Noida. The event, titled “Culinary Delight: A Taste of Excellence,” showcased the restaurant’s dedication to exceptional Indian cuisine. Located in Sector 90, Noida, this latest addition to The Yellow Chilli chain exemplifies the restaurant’s commitment to providing an outstanding dining experience.
The afternoon event was a delightful celebration of Kapoor’s culinary journey and the vision behind The Yellow Chilli. The 124-cover restaurant, known for its vibrant ambiance and exceptional service, was the perfect setting for the unveiling of new and exciting menu items. Guests were treated to a selection of Kapoor’s signature dishes, including Avocado Bhel, Golgappa Solkadi Shots, and Peeli Mirch ka Soya Chaap. A standout moment was the introduction of Gulab Jamun Malai, a fusion dish that beautifully combined traditional Indian flavours with contemporary techniques.
Chef Sanjeev Kapoor shared his enthusiasm for the event and the restaurant’s unique offerings, stating, “It is truly gratifying to see our vision for The Yellow Chilli come to life. Our goal has always been to blend traditional Indian flavours with innovative twists, creating a dining experience that is both delightful and memorable.”
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Advocating For Millets
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One of the most compelling aspects of Chef Kapoor’s recent work is his advocacy for millets, which has become a significant part of his culinary mission. Kapoor’s interest in millets was sparked by an incident in 2016 when he realised that the Hindi term for millet was ‘chara’, a term associated with cattle feed. This revelation motivated him to elevate the status of millets and promote their benefits on a broader platform.
Kapoor’s efforts culminated in a landmark moment in 2017 when he played a key role at World Food India, where he championed the use of millets. He even created a Guinness World Record by preparing 918 kg of millet khichdi, showcasing the versatility and nutritional value of these grains. Kapoor believes that millets are not only a sustainable food choice but also a nutritious option that can be seamlessly integrated into modern diets. His dedication to promoting millets reflects his commitment to both culinary innovation and global food security.
Insights From The Maestro
The event also featured a lively Q&A session. We had the opportunity to delve deeper into Kapoor’s culinary philosophy and inspirations. Here are some highlights from the insightful conversation:
1. How do you incorporate sustainable practices in your cooking, both at home and in your restaurants?
Chef Sanjeev Kapoor’s approach to sustainability is refreshingly straightforward. He revealed that sustainability is a natural virtue rather than an extra effort. “Sustainability is something that is imbibed in us from birth,” he explained. “We don’t waste anything that can be saved.” Kapoor emphasised that this ethos is deeply ingrained in his kitchen practices at both home and his restaurants. His commitment to minimising waste and making the most of available resources reflects a broader philosophy of responsible cooking.
2. How do you balance taste and health, especially in rich Indian dishes?
Kapoor’s perspective on this question is both thought-provoking and practical. “Food is not unhealthy for you; you are unhealthy for food,” he stated. This insight underscores his belief that a healthy body can enjoy a wide range of foods. That also includes enjoying rich and indulgent dishes, without guilt. He noted that dietary restrictions often arise when one’s health demands it rather than from inherent flaws in the food itself. He pointed out that in earlier times, when people led healthier lifestyles with balanced work, physical activity, and leisure, they could enjoy rich foods without concern. The key, he suggested, lies in maintaining overall well-being.
3. Is there a dish that epitomises the spirit of Indian festivals?
Chef Sanjeev Kapoor didn’t pinpoint a single dish that represents all Indian festivals. However, he highlighted chaat as a quintessential representation of Indian cuisine. “Chaat embodies the spirit of India with its myriad flavours,” he said. The chef elaborated on the concept of ‘chath ras’. These six tastes are integral to Indian cuisine, which include Madhur (sweet), Aam (sour), Salt (brine), Tikta (bitter), Kashaya (astringent), and Pungent. He praised chaat for its ability to mix these diverse flavours into one vibrant dish. It certainly reflects the complexity and richness of Indian culinary traditions.
4. After all these years in the culinary world, do you have a favourite dish that you still enjoy cooking?
In response to this question, Kapoor shared a heartwarming insight. “My favourite dish to cook is whatever people want to eat,” he said. Whether it’s a cherished family recipe or a request from a restaurant guest, Kapoor finds joy in preparing dishes that bring pleasure to others. This sentiment reflects his deep connection to cooking and his dedication to making every meal a special experience.
5. Are there any ‘kitchen secrets’ or techniques that you think every home cook should know but might not?
Kapoor’s response to this question was revealing and candid. “I don’t believe in secrets in the kitchen,” he shared. From the beginning of his career, Kapoor has been committed to sharing his knowledge openly. He believes that transparency in cooking is essential for empowering home cooks. His approach is to provide everyone with the tools and techniques they need to succeed in their culinary endeavours. From his early days as a chef, he has made it a point to educate and inspire others through his shows, books, and personal interactions. For him, the absence of secrets is the real kitchen secret.
Chef Sanjeev Kapoor’s ongoing relevance in the culinary world can be attributed to his spirit, commitment to quality, and deep respect for traditional Indian flavours.
Cover Image Courtesy: Supplied
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