Sanjeev Kapoor

Indian chef and entrepreneur (born 1964)

Sanjeev Kapoor
Sanjeev Kapoor in 2016
Born	(1964-04-10) 10 April 1964 (age 60) Ambala, Haryana, India
Education	Institute of Hotel Management, New Delhi
Occupation(s)	Chef, television presenter & entrepreneur
Known for	Creating the Shaam Savera dish
Spouse	Alyona Kapoor
Culinary career
Cooking style	Indian cuisine
Television show(s) Signature, Khazana, The Yellow Chilli, Pin yin Café, Gold Leaf Banquets, Sura Vie
Award(s) won Padma Shri (2017)

Website	www.sanjeevkapoor.com

Sanjeev Kapoor (born 10 April 1964) is an Indian chef, television presenter & 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. Kapoor is married to Alyona Kapoor, who is also a part of his business, Turmeric Vision Pvt. Ltd. (TVPL).^[1]

After working in many hotels at different places like Varanasi, New Zealand, etc. he became the youngest Executive Chef of Centaur Hotel in Mumbai in the year 1992. He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland by Indian Federation of Culinary Associations. He is on board as one of the key members of the International Culinary Panel of Singapore Airlines.^[2]

Early Life and Career

Born and raised in Ambala, Haryana, India, Kapoor discovered his passion for cooking at a young age, inspired by his mother's traditional Indian recipes. After completing his schooling, he pursued a Diploma in Hotel Management from the prestigious Institute of Hotel Management, New Delhi.

Kapoor's culinary journey commenced with his appointment as a trainee chef at the Taj Group of Hotels. Over the years, he honed his skills by working in renowned kitchens across India and abroad, including stints in Varanasi and New Zealand. In 1992, he made history by becoming the youngest Executive Chef at the Centaur Hotel in Mumbai.

Contributions

Kapoor revolutionized Indian cooking through his groundbreaking recipes, television shows like "Khana Khazana," and bestselling cookbooks. His culinary style emphasizes fresh, seasonal ingredients, combined with traditional Indian spices and techniques, resulting in dishes that are both authentic and innovative.

Throughout his career, Kapoor has been a passionate advocate for healthy eating and has spearheaded numerous initiatives to promote nutritious Indian cuisine globally. He has also been instrumental in mentoring aspiring chefs through his culinary institutions and workshops.

Kapoor's influence extends beyond the culinary world, as he continues to inspire millions of people with his innovative recipes, television shows, and philanthropic endeavors. His enduring legacy lies in his relentless pursuit of excellence and his dedication to promoting Indian cuisine on the global stage.

Awards and Recognition

Throughout his illustrious career, Kapoor has received numerous awards and accolades, including the prestigious Padma Shri, in recognition of his significant contributions to Indian cuisine and culinary arts. He has also been honored with the Guinness World Record for cooking the largest quantity of khichdi at World Food India 2017.

Kapoor's achievements have earned him widespread acclaim, both nationally and internationally. He has been featured in prestigious publications and has been ranked among the most influential personalities in India.

Personal Life

Kapoor is married to Alyona Kapoor, who actively participates in their business venture, Turmeric Vision Pvt. Ltd. (TVPL). The couple has three children.

Signature Dish: Shaam Savera

One of Kapoor's most renowned creations is the Shaam Savera dish, which has become his signature dish. The dish consists of spinach koftas filled with creamy paneer, served in a velvety tomato gravy.

Shaam Savera Recipe:

Ingredients: - Spinach: 500g (blanched and pureed) - Paneer (Indian cottage cheese): 250g (crumbled) - Green chili: 1 (finely chopped) - Ginger: 1-inch piece (grated) - Cornflour: 2 tablespoons - Salt: to taste - Oil: for frying

For the Gravy: - Tomatoes: 4-5 (blanched and pureed) - Onion: 1 (finely chopped) - Ginger-garlic paste: 1 tablespoon - Cashew nuts: 8-10 (soaked and ground to a paste) - Fresh cream: 2 tablespoons - Garam masala powder: 1 teaspoon - Butter: 2 tablespoons - Salt: to taste

Method: 1. Mix crumbled paneer, chopped green chili, grated ginger, cornflour, and salt in a bowl. 2. Divide the mixture into equal portions and shape them into small balls. 3. Take the blanched spinach puree and add salt to taste. Make small balls from the spinach mixture. 4. Flatten each spinach ball and place a paneer ball in the center. Wrap the spinach around the paneer, ensuring it is completely covered. 5. Heat oil in a pan and fry the spinach-paneer balls until golden brown. Drain and set aside. 6. For the gravy, heat butter in a separate pan. Add chopped onions and sauté until golden brown. 7. Add ginger-garlic paste and sauté for a minute. Then add tomato puree and cook until the oil separates. 8. Add cashew nut paste, garam masala powder, and salt. Cook for another 2-3 minutes. 9. Add fresh cream and mix well. Cook for another minute. 10. Just before serving, arrange the fried spinach-paneer balls in a serving dish and pour the hot gravy over them. 11. Garnish with fresh cream and serve hot with naan or rice.

Legacy

Sanjeev Kapoor's impact on Indian cuisine and culinary arts is profound and enduring. His innovative approach to cooking, coupled with his passion for promoting healthy eating, has transformed the way Indian cuisine is perceived worldwide. Kapoor continues to inspire future generations of chefs and food enthusiasts, leaving an indelible mark on the culinary world.

References

^ "Sanjeev Kapoor's Food Channel in HD". The Times of India. 20 December 2010. Archived from the original on 14 June 2013.
^ "Inside Story Chef Sanjeev Kapoor". sanjeevkapoor.com. 26 June 2013. Retrieved 13 January 2018.