Celebrity chef taught cooking to DM-SSP’s wife: In the first job, the hotel remained empty; From then onwards the journey of food and treasure started while giving training.

Indian celebrity chef Sanjeev Kapoor told that when he got his first job in a hotel in Banaras, he taught cooking to the wives of the DM and SSP there. Kapoor told that the DM and SSP had come to the hotel with their wives to have dinner. Their wives requested to be taught how to cook. Then for the first time in my life I taught someone to cook. That’s when I felt that people should be given training in the future also. From there his career took a new turn and today he is famous all over the world. Actually, Sanjeev Kapoor had come to Udaipur on Tuesday for a personal program, during which Bhaskar talked to him. He shared his experiences on changing food trends and healthy food. Question: How did you come to Udaipur? Sanjeev Kapoor: The trend of destination wedding has increased a lot in Udaipur in the last few years. We keep coming to know that sometimes he has a wedding, she has a wedding. All the big weddings are taking place in Udaipur. There is a wedding going on at this time too, but I have come here to rest. Udaipur has world class hotels, people are also very nice. Everyone finds an excuse to come here. I believe that people should visit India better than traveling abroad. India’s tourism should increase at every level. The number of tourists coming here from all over the world has decreased, but domestic tourism has increased. Question: You made your mark as a chef, then entered the world of TV, books and industry. What was the inspiration behind this journey? Sanjeev Kapoor: Food is a field which is my business. Which I will take further. When I started working as a chef in a hotel, I climbed the ladder and gradually reached the top. At the age of 28, I received the Best Executive Chef of the Country award. With time something new started happening, first TV, then internet, books, products and restaurants. Whatever you do in life, try to do it well. I also did the same. Question: The trend of Indian food has changed in the last few years. Jane ji has a new choice. Our kitchen has also changed. How do you see this? Sanjeev Kapoor: Change is necessary with time and will happen, no matter how much we protest. Change always happens. No matter how much people say whether it is right or wrong, we should not be judgmental. If we talk about Darwin’s theory, two and a half billion years ago, today we are humans, earlier we were monkeys. Change will come with time. The time you are in is the best time. Question: You started your career from a hotel in Banaras. Where do you consider your food treasure and training and teaching started from? Sanjeev Kapoor: When I got my first job in Banaras, hotel occupancy was less in summers. The then DM and SSP had come to our hotel to have dinner with their wives. The wives said that we are newly married and we do not know how to cook. can you teach? I thought if the hotel is empty, there is no problem. Taught someone to cook there for the first time. Then the urge to teach arose. Then gradually, by giving training, the journey of Khana Khazana started. Teaching people to cook started from there. The seed was sown from there. Question: According to your experience, which three things are most important to become a successful chef in today’s era? Sanjeev Kapoor: Skills have to be learned in any field. Be it music, cricket or anything else. Regular practice or training is necessary in this. Second, one should have deep knowledge of that field, so that one can do better. Third, the most important value system, which is taught by parents at home, teachers at school or friends: Work hard, work honestly. If you do these three things, then no one can stop you from becoming the best in the world. Question: PM Modi has also called for not consuming too much oil. How can healthy food be prepared with less oil and spices in today’s lifestyle? Sanjeev Kapoor: We eat too much salt and sugar. Oil should also be reduced along with spices. Homemade food does not become tasty if you add too much oil to the vegetables. There is no oil in the water of Gol Gappa, but the taste is there. Sometimes these things are okay, but eating kachori-samosa or French fries all the time is wrong. Never overdo it. If you want to eat junk food then prepare it at home and eat it, it will be better than the market. Cook food at home with less oil. Nowadays there are such utensils which do not require oil. Question: Many types of new dishes come in the market which people like. What special homework goes behind their design and creation? Sanjeev Kapoor: Before you get creative with food, you visualize it. Close your eyes and imagine what it would be like. Not only the taste of food, but also how it looks, how it smells, whether it sounds crunchy or not, all the senses work. One evening I was sitting outside the hotel watching the sunset. Thought about how nice its colors would look on the plate. Those colors won’t come from tomatoes. If I make gravy by roasting red capsicum, the color will be like that. This is visualization. If you are a painter then he should know the skill that if you mix yellow and blue color then it will turn green. If you add salt then it becomes salty, a little salt in a sweet thing increases the sweetness. This is the science of food. Question: What direction would you like to work in the coming years to popularize Indian cooking internationally? Sanjeev Kapoor: I have been promoting Indian food for many years. Added new things to it. In this, the talk of Millets started and in the year 2017, Millets Khichdi was made. Whose Guinness World Record was made. PM Modi has also made it quite popular. Recently I met President Draupati Murmu. I requested him to tell people about tribal foods. Encourage. What grows there, how they grow. If they are popular, their living conditions and financial condition will be good. I always tell everyone that we should proudly say that we eat Indian food. We like Indians the most. If the confectioner does not call his sweet a sweet then it is wrong. Question: Which Rajasthani dish do you like? Sanjeev Kapoor: I like many Rajasthani dishes, but I especially like chakka ki sabzi, which is becoming less common these days. Along with this, Ker Sangri, Mangodi or Gatte ki Sabzi is also a favourite. These vegetables are being produced less in homes and are also less available in restaurants.



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