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Chef Sanjeev Kapoor On Family

Chef Sanjeev Kapoor On Family, Failure, Food And The Untold Story Of India's 500 Cuisines
Long before he became the face of Indian cooking on television, before Khana Khazana entered millions of homes, and before he emerged as one of the country’s most influential culinary voices, Sanjeev Kapoor was simply a child growing up in a household where food mattered.
Not in the aspirational, gourmet sense we often associate with contemporary food culture, but in a far more fundamental way.
“Food was always very important in our home," Kapoor tells me. “Not just what was cooked, but where it was bought from and at what price."
In his childhood home, quality was never negotiable. There may not have been luxuries, he recalls not even having a tape recorder, but good food was considered essential.
“Khane mein kanjoosi nahi karni chahiye," his parents believed. You could save money elsewhere, but never on what you ate.
Looking back, Kapoor sees those early lessons as the foundation of everything that followed. It was where he first learned the value of seasonality, understanding that the best ingredients were often those available at the right time of year. It was also where he learned something equally important: respect.
There was no culture of demanding alternatives or refusing meals.
“Whatever was cooked was appreciated and eaten," he says.
That mindset would later shape his approach as a chef. Every ingredient, he believes, has value. The skill lies in understanding its strengths—and sometimes even turning perceived weaknesses into advantages.
Perhaps just as significant was the fact that cooking wasn’t solely his mother’s domain.
“My father cooked too," Kapoor says.
At a time when men in Indian kitchens were far less common, watching both parents cook made the idea feel entirely natural. Years later, when he chose professional cooking as a career, it never felt unconventional or unusual.
The Accidental Television Star
It’s difficult to imagine Indian food television without Khana Khazana. The show ran for more than 17 years, becoming the longest-running cookery programme in Asia and transforming Kapoor into a household name. Yet television, he insists, was never part of the plan.
“Khana Khazana was not something that was planned. It was never a career choice."
What began almost accidentally evolved into something much larger than entertainment.
As the show’s popularity grew, Kapoor began noticing subtle but meaningful shifts inside Indian homes. Cooking was being discussed differently. Home-cooked meals were receiving greater attention. More people were entering kitchens not out of obligation but out of interest.
Then came a conversation with his father that would fundamentally change the way he viewed his work.
“He told me, ‘This is real emancipation of Indian women.'"
Kapoor pauses while recalling the memory.
For generations, women had often carried the responsibility of feeding families without receiving recognition for the skill, creativity and labour involved. Through television, something unexpected was happening: home cooks were being celebrated.
Women were receiving appreciation, praise and validation for their culinary abilities.
His father’s interpretation surprised him.
“People may not understand it," his father told him, “but what you’re doing is emancipation of Indian women in a real sense." The observation stayed with Kapoor.
Decades later, it remains one of the most meaningful compliments he has ever received.
The Untold Story Of Indian Cuisine
Ask Kapoor which Indian cuisine deserves more attention and he resists naming just one.
That’s because, in his view, the problem isn’t that a few cuisines are overlooked, it’s that most of India remains undiscovered.
“We’re probably talking about over 500 cuisines that are worthy of becoming global powers," he says.
While dishes such as idli and dosa have crossed regional boundaries, countless culinary traditions remain confined to small geographies.
Even within individual states, there is surprisingly little awareness of regional diversity. The cuisine of coastal Maharashtra, for instance, remains relatively unknown even within Maharashtra itself. The same is true for large parts of Himachal Pradesh, Uttarakhand, Uttar Pradesh and much of the Northeast.
What fascinates Kapoor is that India still hasn’t fully explored its own culinary map.
“Pehle toh apne ghar mein hi nahi pata hai logon ko," he says with a laugh. Before taking Indian food to the world, Indians themselves need to discover the richness that already exists within their own borders.
For him, the future of Indian cuisine lies not in a handful of globally recognised dishes but in bringing hundreds of local food traditions into the spotlight.
Learning To Survive The Dark Days
Today, Kapoor’s success can make his journey appear inevitable. It wasn’t. The early years were gruelling.
Professional kitchens demanded long hours, physical stamina and relentless discipline. Beyond the heat and pressure of service, there was the simple reality of hard labour, lifting heavy equipment, moving trolleys and spending entire days on his feet.
After years of culinary education and training, he found himself routinely working 12 to 14-hour shifts, often without a weekly day off.
The rewards, at least initially, seemed modest compared to the effort.
“My family would ask why I was spending so much time in a career that was so demanding."
There were moments when doubt surfaced.
But Kapoor couldn’t bring himself to walk away. He had already invested years into learning the craft. Starting over elsewhere felt more difficult than pushing forward.
Instead of retreating, he doubled down.
“When the going gets tough, you start to become tougher."
The experience taught him a lesson that extends well beyond kitchens.
Success rarely arrives before struggle. More often, resilience is built in the period when results are nowhere in sight.
Looking back now, those difficult years no longer seem quite so difficult.
That’s the strange thing about hardship, Kapoor suggests. Once you’ve survived it, it becomes part of your strength.
“Put in that extra effort, even during the dark days and nights," he says. “Because once you’ve gone through them, you realise that this too shall pass."
More Than A Chef
After speaking with Kapoor, what lingers isn’t a recipe or cooking technique.
It’s his belief that food is ultimately about something larger.
It’s about respect, for ingredients, for the people who cook, and for traditions passed quietly from one generation to the next.
It’s about recognising the extraordinary diversity of India’s culinary landscape.
And perhaps most importantly, it’s about understanding that some of life’s most important lessons aren’t learned in professional kitchens at all.
They’re learned at home, around the dining table, long before anyone knows what their future will be.
Source: News18
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