Sanjeev Kapoor is a celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best-selling cookbooks, restaurateur, and winner of several culinary awards! His TV show Khana Khazana, one of the longest-running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. In this interview, he shares with us the secret ingredients that make him successful.
The Indi Times(Indi): You have achieved so much in your life. You have hosted the Khana Khazana show for over 17 years, you run your own food channel, you have authored more than 150 books and you are the best-known face of Indian cuisine. Did you ever imagine during your growing-up days that you would achieve so much? Are you content with your success?
Sanjeev Kapoor (SK): Since my childhood days itself I was quite ambitious but didn’t quite know that it would be the culinary world! I have been saying and I will say it again that this sector has me by chance, I had never planned for it! During my growing up years I had this ambition to do something different, pursue a career that no one in my family had ventured into! Plan A was to get into architecture, but on a friend’s behest, also applied for Hotel Management, which automatically became Plan B. I got a call from Hotel Management, PUSA and straight away finished the admission formalities, knowing little, that it was shaping my destiny!
Have already I reached that point where I can say that I’m contended? Ofcourse not! There is so much more to do in life and the most important thing is making Indian Cuisine, the number one in the world! And I shall not rest till then!
Indi: Most Indian parents want their children to grow up to be an engineer or a doctor or be employed in civil service. How was your journey to becoming a chef? How did your parent take it?
SK: My journey to become a chef was by chance when I had almost entered the architecture field. It is because of my inborn trait of doing things differently I am where I am today! And yes, if it wasn’t for my parents support, I couldn’t have done it!
Indi: Can you tell us something about early childhood? When exactly did you find your passion?
SK: My parents have been my biggest support in all my ventures. My schooling was done in various states of India as my father, being employed in a bank, had a transferable job. So, many different cities had been my home. My family is known as a family of foodies where good food had always been high on the list of priorities. My mother is a wonderful cook and even my late father used to love to churn out new delicacies in his spare time. So, from that time itself, I had been helping them in the kitchen, doing the preps, most of the time! My mother always told me that I had this knack of chopping vegetables quite neatly and with perfection! But, never did I know that it would become my profession!
Indi: What are the challenges you faced due to your choice of your career?
SK: While there were some usual ones like long, strenuous working hours alongwith others like a constant need to keep on innovating and creating new recipes everyday to keep up with the ever changing trends. Ups and downs are a part, but I must say that if you believe in yourself and have a never-say-die attitude, things turn out to be easy and start falling into place automatically!
Indi: If a youngster wants to follow in your path and be a world-class chef, what would be your advice to him or her?
SK: Understand your strengths, work around it. Don’t remain in your comfort zone, move out! Never cease to be a student, be humble. Always share your knowledge with others and keep raising the bar for yourself.
Indi: In today’s professional world, what is the status of ‘A Chef’?
SK: Something that they weren’t before – they are respected and looked upto as inspirations!
Indi: You will no doubt agree that times have changed since when you were in school and college. What do you think are the challenges faced by the children of today?
SK: Cut-throat competition that they have to sustain in all walks of life!
Indi: Do you have some regrets in life? If you had an opportunity to start your life again, which path would you choose?
SK: No! I do not have any regrets and quite obviously I wouldn’t mind being a chef in my next life too!
Indi: You have travelled extensively within and outside the country. You have worked across the world. If you had an opportunity to change one thing about our country, what would it be?
SK: A little more seriousness towards your job! Apart from this, I don’t think I would like to change anything.
Indi: All of us need time for ourselves. How much time do you devote to yourself? What do you do during that time? Some people meditate; some reflect on happenings; others relax by reading or listening to music. What is your style?
SK: I am pretty much a workaholic and working even on my travels, most of the time! So, whenever I get a little time, I devote it to my hobby, that is, music. I love playing the drums and the guitar and that’s how I unwind!
Indi: You are a chef with significant achievements and experience. How much do you think the media has played a part, if any?
SK: I would say it has been a ratio of 60:40 – the former being my hardwork and persistence and the latter being the part played by media!
Indi: Like in any field, an individual tries to get upgraded on regular basis. How do you upgrade yourself? Is upgradation required in your field?
SK: Yes, of course, to be in sync with the changing times upgradations in all fields are required. So, why not the culinary field? Personally, I read a lot, travel and network to keep myself abreast with the latest in my field.
Indi: In today’s world (contemporary), do you have a role model?
SK: Even today, my role model happens to be my late father Shri Surinder Kapoor. He was the most straightforward and transparent person I have ever come across. He taught me the small lessons of life and whatever I am today is all because of those teachings. It is his teachings which have kept everyone in our family emotionally well connected
Indi: What would be your message for our young readers?
SK: To kids, work hard and never cease to chase your dreams! Failures are a part of life. So, don’t get disheartened and learn from them!
To parents, support your child in whatever they want to do in life! The world today is much, much more than just engineers and doctors – so let them follow their heart! Be a friend and listen to them!
Indi: You have been approached by the HRD ministry to prepare the menu for Jawahar Navadoya Vidyalaya. Do you think it will be a challenge keeping in view the disparate backgrounds from your existing clients?
SK: I had been in discussion with the HRD Union Minister Smriti Irani for a while about how the quality of the meals provided to these children can be improved. I really feel that in today’s age, children tend to end-up eating meals that are not wholesome. Giving importance to nutrition at school levels is the need of the hour and this is the best way I can do my bit towards it. My team and I have been visiting these schools and the R&D is taking a great shape! These menus will be customised keeping in mind the availability of local ingredients in the specific region. I have always encouraged the concept of farm-to-table and I intend to imply it here as well! Not to forget, alongwith making the dishes nutritious, the taste factor will not be compromised. So, its going to be a combination of wholesome yet delicious food!
Indi: This is the most difficult question of all. Which is your favorite recipe from amongst the 10,000 listed on sanjeevkapoor.com?
SK: My mum’s kadhi chawal!
