Sanjeev Kapoor might have risen to fame with Khana Khazana but remains ever-enthusiastic and experimental
Growing up in the ’90s, Sundays often meant one thing: watching Khana Khazana. It was a time when Sanjeev Kapoor ruled Indian television screens, captivating millions with his effortless charm and culinary prowess.
Meeting the legend in person at Taste of Abu Dhabi was a surreal moment, to say the least, and the subsequent five minutes of interaction substantiated why.
Charming as ever, Kapoor dives straight into what makes him tick. “Experimenting. It’s not something I have to work hard on. I do it all the time – professionally, at home, in our studio. Even when I’m travelling, I’m experimenting,” he says with a smile.
This relentless curiosity has certainly done wonders for the iconic Indian chef, keeping him not only relevant but firmly ahead of the curve, whether it’s through his numerous cookbooks, TV shows, or ventures like his culinary AI company, which he proudly mentioned was founded long before ChatGPT became a household name.
“Relevance? That’s not a question I understand,” he says. “Relevance is when you have to catch up. Leaders never do that. Leaders lead, and people catch up.” It’s a bold statement, but one Kapoor delivers with the confidence of someone who’s spent decades at the top of his game.
However, in times of viral food trends, what sets Kapoor apart is his nod to the emerging fads, yet focusing on developing a learning mindset.
“Always be an explorer. Keep on learning,” he says. “Learning is never limited. It’s not just about food. I know about transponders, satellites, and even the Moon. Learning as a human being should be an obsession.”
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Further elaborating on his contagious zest for knowledge, he shares, “If there’s something I hear or see and my mind says, ‘I don’t know this,’ I promise myself that within 24 hours, I’ll know a lot about it.”
While Kapoor’s personal philosophy is inspiring, his insights into the culinary world are just as compelling. Given the rise of Michelin-starred Indian chefs as well as prestigious global accolades, he highlights a key perspective, “All these young chefs catering to it, all these Michelin-star Indian chefs, it’s great. But understand – it’s not even a blip on consumption.”
Breaking it down with striking pragmatism, he explains, “A busy restaurant serves around 9,000 to 12,000 people a month. That’s 100,000 a year. Compare that to the scale of India, and it’s clear we have to define our own culinary path, not just follow what the world says.”
Kapoor’s success isn’t just built on passion and knowledge, it’s also about risk-taking. “Being an explorer means you might stand on a cliff and fall, but that risk-taking ability is what leads to discoveries,” he said. This sense of adventure fuels everything he does, from experimenting in the kitchen to launching tech-driven initiatives.
For someone whose name is synonymous with Indian cuisine, Kapoor remains refreshingly down-to-earth, a man who still gets excited about the “Eureka” moments of discovery. Meeting him wasn’t just a fan moment; it was a reminder of what it means to live a life driven by curiosity, passion, and the courage to lead.
For me, it’s safe to say Khana Khazana nostalgia has transformed into newfound respect for the man who continues to ‘silently’ shape how the world sees Indian food.
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