By Janine Moodley
I recently had the opportunity to sit down with the most celebrated chef of Indian cuisine, Sanjeev Kapoor. The renowned chef flew into Durban last week for the Good Food and Wine Show. Kapoor is known for his role in the TV show Khana Khazana, which is the longest running show of its kind in Asia, it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He also launched his own channel titled Food Food, three years ago. Kapoor is now an Executive Chef at a hotel in Mumbai India and is the author of several Indian cookbooks.
JM: In one sentence, tell us who Sanjeev Kapoor is?
SK: Sanjeev Kapoor is someone who cooks for a living, that's it!
JM: You were titled the Best Chef of India by Indian government, how do you feel about holding such a title? Do you feel there is a lot of pressure and expectation with regards to that?
SK: Normally, when you work, whatever you do, you do well and welcome the accolades that come with it. Naturally, there would be some pressure with responsibility, so, it's a good thing. It motivates you to do better and better every time.
JM: Tell us about your first experience with food.
I have great memories of myself as a child, playing with roti dough. In fact, I think that's how play dough probably started (he laughs). I could not make it perfectly round as I was too young. So I would roll it and take a tea saucer, to make it the perfect shape. So, my earliest memories with food, I would say was when I was seven-years old, making roti. I think my brother and I used to play around in the kitchen. He actually was more passionate about cooking than I, but he however pursued a different career path when he grew up. But I don't put too much of effort in trying to remember.
JM: When did you realise that cooking is a career you wanted to pursue?
When I was around 15, 16-years old I knew that cooking could be a career option for me. Back in the day, being a chef was not seen as something that intelligent people do, so I actually thought I'd study to become an architect but in the end I wanted to do something that I enjoyed.
JM: According to your website (www.sanjeevkapoor.com) you aim to empower women through the power of cooking? Tell us a little about that….
In many parts of India, women's cooking is not really celebrated, sometimes not even respected, it's something that they are expected to do. Therefore, we started a project five years ago, where Indian women are given the opportunity to earn their respect through an initiative called Wonder Chef. At Wonder Chef we actually teach women how to cook Indian dishes and sell to the community. We have also started other awareness programs to empower women. We have so far impacted the lives of almost 500 000 women.
JM: Have you been to Durban before? What are your thoughts about our country and the Indian cuisine we have on offer?
I have been here before, but very briefly many many years ago. Durban is truly a city which can be presented and showcased globally. It definitely has a lot to offer. From the beaches, and food to the integration of different cultures. Indian cuisine here is normally the bunny chows, curries and rotis which is great because we can always feel at home
JM: What is your most favourite meal to prepare and why?
Normally we don't prepare our favourite meal, we prepare a favourite meal for someone. So I would answer that question by saying that my favourite people to cook for, is my family as they are the most honest critics.
JM: What can fans look forward to from you in 2015?
Well my Food Food channel, a 24-hour food channel will be taken to many other countries, God willing. In addition, I will be involved in the new season of Masterchef. I will also be focussing on cooking healthier Indian food, food with lots of vegatables. A great healthy Indian meal would be moon dhall tempered with onions and mustard along with seasonal vegatables and home-made yogurt, freshly baked whole wheat roti and a bit of fresh salad from your kitchen garden. A simple meal, which you don't need to complicate or think too hard about
JM: Give me three words to inspire up and coming chefs?
Love your food!