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Chef Sanjeev Kapoor on Everything Food and Travel

About Sanjeev Kapoor food

When I think about cooking something new, the only face I can think of is that of Master Chef Sanjeev Kapoor. I remember the time when my mom would try new dishes after watching his show Khana Khazana, and now it’s me who is hooked on to Food Food (the channel) sharp at 8 pm to watch Cook Smart and start my experiments with food. Sanjeev Kapoor has not only taken Indian cooking to the international palette, but has also been a source of inspiration for thousands of people. No wonder then, he is the most celebrated face of Indian cuisine.

Interview of sanjeev kapoor

When I interviewed sanjeev kapoor for my 11th Celeb Travelogue, food, undoubtedly, became the focus of our conversation. Without much ado, here’s presenting a fresh and hot platter of Mr.sanjeev Kapoor’s favourite food destinations, the coolest gadget in his kitchen and the food trends in 2016.

BG: Does travel inspire Sanjeev Kapoor cooking?

Sanjeev kapoor: Inspiration comes from many things and travel is very high on this. When you travel, you see different styles, different ingredients. The more you see, the more you learn, the more you enjoy cooking.

 Sanjeev kapoor love working with meat. What do you think of vegetarians?

Sanjeev Kapoor: I do work with meat and eat it as well, but I am preferably a vegetarian. I have been brought up like that. My mom is a pure vegetarian; she does not even eat garlic. You know almost 60 to 70 per cent of Indians are vegetarians. I’m a true Indian in that sense.

sanjeev kapoor

 Sanjev Kapoor think Indians are turning towards healthier food options?

Sanjeev Kapoor: Of course! The talk is there and consumption has started to follow. I would say in the upper strata, people have definitely become more health conscious because they are more informed and aware.

There are people who like travelling to different places but do not like experimenting with food. Sanjeev Kapoor encourage sticking to convenient food choices?

Sanjeev Kapoor: I strongly feel that you should eat local food no matter what part of the world you are in. Taste is something so individual in nature that there is nothing right or wrong. If you are okay with travelling to new places, then why do you leave food behind in that? When you have made a choice to see the world, then at least give new cuisines a try as well.

 Sanjeev Kapoor prepare in-flight meals too. What’s the difference between an ordinary meal and an in-flight meal?

Sanjeev Kapoor: I do menus for the Singapore airlines. There are certain things you have to keep in mind when you are 30000 feet above the ground. So you have to use technique, talent and expertise to make sure people don’t experience problems. With today’s technology though you can serve restaurant style food also, 10 years ago it may not have been possible.

 What food trends Sanjeev Kapoor see catching on in India in 2016?

Sanjeev kapoor: There are two changes that I see coming. One – Indians will be more aware of regional international cuisines. Currently, many of you wouldn’t know the difference between a Northern Italian and a Southern Italian dish. But, with people travelling more and more, we expect to see more authenticity in cooking. Earlier cheese would mean just cheese. But today, people know various types of cheese like cheddar, mozzarella, feta, so on and so forth. Two – use of seasonal ingredients that are healthier and fresh.

 People have a lot of myths about diets. What’s Sanjeev kapoor opinion on it?

Sanjeev kapoor: Read ‘The Live Well Diet’ written by Dr. Sarita Davare and me. You’ll find all the answers in it.

 

Rapid Fire:

  • 3 favourite international food destinations– Japan, Thailand, Spain
  • 3 favourite Indian food destinations– Kerala, Coastal Maharashtra, Punjab
  • Your favourite street food– Paani Puri
  • Favourite restaurant in the world– Noma in Copenhagen
  • Indian sweets or English desserts– Indian sweets, especially Bengali sandesh
  • The most expensive ingredient you have used– Saffron with gold work to make orange phirni
  • The coolest gadget in your kitchen– A slow juicer that retains enzymes
  • An unusual thing in Sanjeev Kapoor’s travel bag– A set of knives
  • A place you would recommend– New Zealand
  • A place on your wish list for 2014– Peru (Latin America)

 

Post Author
rajat