To Serve, with Love

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SummaryOver two decades ago, when Chef Sanjeev Kapoor started out with his solo TV show Khana Khazaana, he had a tough time explaining to the producers of the channel the potential of food as entertainment.

Over two decades ago, when Chef Sanjeev Kapoor started out with his solo TV show Khana Khazaana, he had a tough time explaining to the producers of the channel the potential of food as entertainment. “The producers thought that food was only for a niche audience, a misconception that I wanted to clear. When I saw that my efforts of trying to convince the producers were going in vain, I decided to launch my own channel, Food Food,” says Sanjeev Kapoor, during the launch of his latest book The Yellow Chilli. The launch was also marked by a cookery contest “Kitchen Queen of Pune”, held at The Yellow Chilli restaurant in Koregaon Park on Tuesday, and judged by Kapoor.

According to Kapoor, India has three religions — Bollywood, cricket and food. “Nothing can influence Indian audiences more than these three things,” he says.

The Yellow Chilli demonstrates how restaurant food can be cooked in a simpler method at home. “Often people ask me why is it that food cooked at home never tastes like the dish prepared at a restaurant. When you cook in a large cauldron, or on high heat, as in commercial kitchens in a restaurant, food tastes different. It’s all about proportions and having a knack,” he says.

A show up his sleeve is Secret Recipes, in which people with secret recipes from across the country will be auditioned and then featured in a show. At the auditions, to be held in several cities, participants will prepare any secret recipe before a panel of judges that will also include the Kapoor.

The selected participant will get a chance to be on air and cook the secret recipe with Kapoor on the show.

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