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Sanjeev Kapoor is one of India’s most well-known chefs, authors and entrepreneurs. From ‘Khana Khazana’ to global restaurants, and from cookbooks to food innovation, he has influenced how India looks at cooking and flavour over the last few decades.

In this episode of the ANI Podcast with Smita Prakash, Chef talks about how eating habits in India are changing, with busy lifestyles and ready-to-eat meals replacing home-cooked meals.

He also explores India’s food culture, from street food and restaurant experiences to hygiene standards and cloud kitchens. Kapoor shares honest views on overhyped food trends, along with what makes a dish special.

00:00 - Introduction

01:23 - Choosing a Cooking Career

13:43 - Starting the Restaurant Journey

26:10 - Western Cooking vs. Indian Cooking

34:13 - Curating Restaurant Menus

38:38 - Indian Food Plating

42:33 - Curating Airline Menus

56:11 - Cooking in Modern Times

1:01:22 – Restaurant Culture

1:04:26 - Snap Reactions

1:08:16 - Hygiene In Cloud Kitchens

1:22:37 - Indian Food Culture

1:44:02 - Underrated Indian Spices