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Experiments happening in every Indian kitchen: Chef Sanjeev Kapoor
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By Sandeep SharmaThe conventional dal-roti staple apart, every Indian kitchen is
witnessing experiments galore. Whether it's a desi twist to the Italian
pasta or a tinge of the batata vada in a burger, Indians are trying food
items and cuisines more than ever before, says veteran star chef
Sanjeev Kapoor.
The 50-year-old, best known for his apron-clad
avatar behind the kitchen counter look in TV's "Khana Khazana", says he
has witnessed a wave of change in the country's culinary system in his
over two-decade career.
"A lot of change has come in India's
culinary system. By watching cookery shows, people have broadened their
cooking skills. They have started making their own recipes. Now chefs
don't hesitate in trying out new recipes," Kapoor told IANS during an
interview here.
"There was a time when people were happy being
restricted to 'dal-roti', but now experiments are happening in every
kitchen," he added during a cookout session ahead of the new season of
"MasterChef India", where aspiring chefs worked on innovative vegetarian
recipes.
Kapoor, a judge on the Star Plus show, believes that
it's not just Indians' affinity for international cuisines that has seen
an upsurge. The country's regional delights have also found several
takers - for example, people in the north are hogging on dosas and
idlis.
"Food is no more divided amongst regions. Unlike times
when dosa (fermented crepe made from rice batter) was only a favourite
in southern states, it is now becoming popular in other regions too.
"Due to various information sources like books, internet and TV, people's curiosity for regional food recipes has increased.
"Also,
international cuisine has become a centre of attraction now. Earlier,
it was considered a part-time meal. But now people are consuming it on a
regular basis," said Kapoor, who has authored many cookbooks, is a
restaurant owner and consultant and has appeared in shows like "Sanjeev
Kapoor Ke Kitchen Khiladi" and "MasterChef India" - and also launched
the FoodFood channel.
While he agrees that foreign food items are
being lapped up by the new generation, he strongly feels that
international cuisine in India always ends up getting a "totally
different" twist.
"Nowadays more of international foods like
macaroni and pasta are becoming popular in India. But Indians are giving
it a 'desi' touch by adding spices to it. So, it should be called
Indian food not international," he said.
"The pasta and macaroni
that people cook here are not similar to what you get abroad. Here (in
India), there is no difference between a 'batata vada' and a burger," he
said.
Therefore, he conjectured that at least for the next 10 to
20 years, it will be India's regional food which will be in high demand
in the country, no matter how much the availability of international
cuisines increases.
Kapoor's own expertise in food can be tasted
at his popular diners like Signature by Sanjeev Kapoor, Brooklyn Shuffle
Diner, Options by Sanjeev Kapoor, Sura Vie, The Yellow Chilli and
Khazana in various cities.
He feels that while several restaurant
owners are emphasising on their eatery's ambience, design and dressing
of the food "just to seek the attention of customers", "taste of the
food must also be kept in mind" to pull in long-term patrons.
(Sandeep Sharma can be contacted at [email protected])