The name Sanjeev means “reviving,” “living,” or “bringing back to life,” and Chef Sanjeev Kapoor’s recipes have done just that for countless taste buds over the decades. A household name, his soothing voice, warm smile, and unique cooking style have fascinated audiences, making him a beloved figure in kitchens across the country. For many, he’s more than just a celebrity chef—he’s like family. Whether its mothers, aunts, sisters, or passionate foodies, countless individuals have turned to him for culinary inspiration and knowledge.
Known for his popularity in North India and his presence in numerous commercials, Chef Kapoor brought his signature charm to Chennai. The air at Phoenix Marketcity and Palladium Chennai was electric as he hosted an exclusive Masterclass. Over 1,000 eager food enthusiasts gathered to watch the culinary legend demonstrate how to recreate exquisite restaurant-style dishes at home.
Beyond the delectable dishes he prepared, Chef Kapoor shared insights about his journey, the evolution of Indian cuisine, food safety, and the delicate balance between tradition and innovation in an exclusive interview with Provoke Lifestyle.
Your name is synonymous with Indian cuisine. Can you share the story of your journey from a young chef to becoming a global culinary icon?
A: My culinary journey began with a steadfast belief in pursuing something unconventional. From the very beginning, I knew I wanted to do something different. While many followed the usual path, I was excited to explore new possibilities, driven by my love for food and a dream to share it with the world. After completing my training at the Institute of Hotel Management, Pusa, I began working in kitchens, learning, experimenting, and honing my skills every day. I never imagined that this journey would lead to something much bigger “Khana Khazana.” The show gave me a chance to share my passion for food with people across the country and beyond, and it became a platform for me to connect with audiences on a deeper level. Throughout this journey, the support of my family and fans has been a constant source of motivation. Embracing new ideas and thinking outside the box allowed me to seize numerous opportunities that shaped me into who I am today. This journey has been incredibly rewarding, and I eagerly anticipate continuing to share my passion for Indian cuisine with the world.
How do you think Indian cuisine has evolved over the years, both in India and internationally?
Indian cuisine has undergone a fascinating evolution. In India, there’s a resurgence of interest in regional and traditional dishes, with chefs and home cooks exploring and reviving age-old recipes. Thanks to technology, now one can scroll through global cuisine at the comfort of their home. Therefore, internationally, Indian cuisine has gained immense popularity, with a growing appreciation for its diversity and complexity. Fusion cuisine has emerged, blending Indian flavors with global culinary techniques, creating exciting new dishes. This evolution reflects a broader trend of culinary exploration and innovation, while still honoring the roots of Indian cooking.
You often emphasize healthy cooking. What are your go-to tips for making traditional Indian dishes healthier without compromising on taste?
Our traditional Indian meal is a beautiful symphony of flavours, encompassing all five tastes and brimming with essential nutrients, making it a balanced and nutritious meal. However, in today’s fast-paced lifestyle, it can be challenging to incorporate all those elements into our daily meals. Personally, I believe that healthy cooking is all about balance and making smart choices. By being mindful of what we eat and how we prepare our food, we can still enjoy the richness of our traditional cuisine while maintaining a healthy diet. Plan the meal in advance, try to incorporate seasonal produce and superfoods, and don’t overcomplicate.
With growing concerns about food adulteration, especially in restaurants and hotels, how can chefs and consumers ensure food safety and authenticity?
Food safety and authenticity are paramount. Chefs can ensure this by sourcing ingredients responsibly, choosing suppliers who adhere to high standards of quality and safety, and carrying out regular inspections of the kitchen and storage areas to help maintain hygiene. Consumers, on the other hand, can contribute by choosing establishments known for their commitment to quality, asking questions about ingredients and preparation methods, and staying informed about common food adulterants and how to spot them.
Artificial food colours are often criticized for their health impact. What is your perspective on their use, and how can we encourage natural alternatives in cooking?
I believe it’s best to avoid using artificial food colours. Natural alternatives are a great way to add color to dishes without any concerns. For example, turmeric adds a vibrant yellow hue, beetroot provides a rich red or pink colour, spinach can be used for green colouring and blue pea flowers to add a vibrant blue colour. Encouraging the use of these natural alternatives can be achieved through education and showcasing their benefits in recipes and cooking shows.
In a world driven by food trends, how do you strike a balance between innovation and preserving traditional culinary techniques?
Striking a balance is essential. While innovation keeps the culinary world exciting and dynamic, preserving traditional techniques passed down through generations is equally important. I approach this by always honoring the traditional methods and ingredients that form the foundation of a dish. I introduce new elements or techniques that complement and enhance the traditional flavors through mindful experimentation thereby combining Indian flavors with global techniques. Additionally, I share the history and significance of traditional dishes while showcasing innovative twists. And that brings out the best of both worlds.
You’ve ventured beyond the kitchen with books, TV shows, and restaurant chains. What challenges and rewards come with being a chefpreneur?
Being a chefpreneur comes with its own set of challenges and rewards. The challenges include balancing roles, as juggling multiple responsibilities can be demanding; maintaining quality, ensuring consistency across different ventures; and adapting to change, staying relevant in a constantly evolving industry. However, the rewards are equally fulfilling: creative freedom, the ability to explore and innovate in various mediums; reaching a wider audience, sharing my passion for cooking with a global audience; and personal growth, learning and growing through diverse experiences.
What advice would you give to young chefs aspiring to make a mark in the culinary world?
My advice to aspiring chefs is to stay passionate and let your love for cooking drive you. Continuously seek knowledge and improve your skills, as learning is a lifelong journey. Be patient, as success takes time and perseverance. Embrace creativity and don’t be afraid to experiment and innovate. Lastly, value feedback, learn from constructive criticism, and always strive for excellence.
How important is traveling for a chef?
These days, you can explore the world without leaving home, but traveling offers a unique and invaluable experience for any chef. Every region offers something unique, whether it is special ingredients, traditional cooking techniques, or fascinating stories behind its food. It is not just about trying new dishes but also about understanding the culture and traditions that make them special. Travelling can spark fresh ideas and help you grow as a chef by creating a deeper connection to the world of food. So whenever you get the chance to explore different places, go for it!
Who is your favorite South Indian chef?
I particularly admire the work of Chef Suresh Pillai, Chef Naren Thimmaiah, and Chef Damu. Each brings something unique to the table and their deep understanding of flavors and techniques, along with their creativity is truly inspiring. Watching their work is always a pleasure.
Rapid Fire
Chaat or Idli?
CHAAT
Butter Naan or Appam?
APPAM
Take on artificial food colours in Indian cuisine?
BIG NO
Punjabi lassi or South Indian filter coffee?
PUNJABI LASSI
Diwali sweets: Gulab Jamun or Mysore Pak?
KHEER KADAM