In this episode of Guest in the Newsroom, Our Guest is Chef Sanjeev Kapoor. Sanjeev Kapoor is an Indian celebrity chef, television presenter, cookbook author and entrepreneur. He began his career in the hospitality industry in 1984 after completing the Diploma in Hotel Management from the Institute of Hotel Management Catering & Nutrition, Pusa, New Delhi. To know about his personal and professional life watch the full episode.
0:00 – Interview Highlights
4:08 – Host introduces Chef Sanjeev Kapoor
8:38 – Chef’s reaction to the his introduction
9:52 – Relationships with other chefs (e.g., Vikas Khanna)
10:54 – The story behind the tall chef’s hat
13:18 – Funny chocolate smuggling story
16:53 – Pineapple juice aversion (Asian Games story)
18:33 – Early cooking influences before college
20:13 – Childhood dreams & ambition
21:05 – Daughter’s adorable “Mummy” answer
23:49 – Favorite Meerut chaat
28:27 – The science of perfect Tikki
31:17 – “What to cook today?” and food pairing rules
32:26 – Science of turmeric & curcumin
34:58 – Discussion on rice varieties
37:10 – Different rice, different cooking styles
39:56 – Bhutte ki Kees at the airport
41:37 – Childhood corn-on-cob memories
43:30 – Saharanpur & Delhi food nostalgia
47:03 – Funny kitchen storage stories
51:54 – Science of Rabri
52:23 – On language pride & Hindi
54:07 – Balushahi vs. Doughnut
55:12 – What makes “Khasta” texture
57:48 – Roadside food memories (Shikanji, fruits)
59:37 – Almost becoming an architect
1:01:19 – Hospitality industry challenges
1:04:24 – Joining Hotel Management, Pusa
1:07:44 – Early kitchen struggles at ITDC
1:11:02 – Becoming Chef Understudy at 20
1:15:40 – Teaching cooking in Banaras
1:19:08 – Birth of Khana Khazana
1:20:12 – Earning Master’s while working
1:22:26 – Centaur Hotel & JW Marriott story
1:25:37 – Bollywood stars & “attitude” anecdote
1:29:50 – Meeting Hrithik Roshan (pre-fame)
1:30:34 – Kitchen hierarchy explained
1:33:18 – Centaur’s success formula
1:34:12 – Serving rotis right
1:35:34 – Handling a union protest
1:38:11 – Rejecting Taj Hotel offer
1:40:39 – Diesel-for-tea dedication story
1:42:53 – How rejection led to Khana Khazana
1:44:05 – Success formula: simple, relatable recipes
1:52:40 – Meeting Sivamani & music passion
1:54:14 – Hariharan encourages him to sing
1:58:22 – Wearing chef’s uniform for Padma Shri
2:03:43 – Thoughts on serving sweets to diabetics
2:04:50 – How algorithms shape food content
2:05:36 – Is Indian food unhealthy? His strong take
2:07:43 – Thoughts on fusion and authenticity
2:10:27 – Chocolate Puchka and creative freedom
2:11:29 – Advice for beginners & bachelors
2:14:03 – Regional food love (Golgappa, Pani Batashe)
2:16:14 – Gender gap in professional kitchens
2:19:40 – On regional Indian teas
2:22:32 – YouTube & thumbnail strategy
2:25:20 – Why hotels often serve bad tea
2:28:09 – Focus on Indian beverages
2:29:02 – Content creators vs. real influencers
2:31:49 – Protein trend & nutritional awareness
2:33:15 – Himachali cuisine appreciation
2:35:10 – Sharp vs. blunt knives
2:36:27 – Tip: Prevent noodles from sticking
2:37:47 – Hospitality at home
2:39:20 – Staff cafeteria vs. executive dining
2:41:42 – Handling leftovers ethically
2:44:10 – Guest profiling & hotel service
2:45:08 – Top 5 Favorite Indian Sweets
3:04:07 – Top 5 Favorite Street Foods
3:12:26 – Dish he hasn’t mastered yet
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