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Master Chef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant, co-owner of TV channel and winner of several culinary awards! He is living his dream of making Indian cuisine the number one cuisine in the world and empowering Indian women through power of cooking to become self sufficient. Sanjeev Kapoor has been honoured with the National award for Best Chef of the Year 2008 by the Ministry of Tourism, Government of India. In the March 2010 issue of Readers Digest, Sanjeev Kapoor figures at No. 31 in the list of 100 of Indias Most Trusted persons. A 24 x 7 TV Channel Food Food has been launched on 24th January 2011, first of its kind in South East Asia. Well received and appreciated by people and professionals. Khana Khazana, his cookery show on television was telecast non stop for more than 17 years and also won the Best Cookery Show award by Indian Television Academy (ITA) and Indian Telly awards year after year. Sanjeev Kapoor is on the panel of Ministry of Tourism, Govt of India, made specifically to document Indian Cuisine and release an authentic version of it for Indians to follow and rest of the world to understand Indian Cuisine in the right perspective. He appeared on popular US cookery show hosted by Rachel Ray show in April 2009 and April 2011 and was introduced by her as an amazing chef who has sold more cookbooks than any other chefs who have appeared on her show. Sanjeev Kapoor was launched from the portals of the House of Commons, London by Mr. Fabian Hamilton, MP (North East Leeds, Yorkshire) in the presence of many dignitaries and officials in February, 2009. His best selling books reach an enthralling number of more than 140 titles (in English, Hindi, Marathi and Gujarati) with Fun Foods for Fussy Kids and Wedding Collections hitting the stands lately. More recently, his new book How to Cook Indian for the international audience has taken the West by storm. This book has been listed among the Summer Cookbooks of the year 2011 in New York Times. Food & Wine magazine in their review of the book describe Chef Kapoor as someone who has almost singlehandedly made spending time in the kitchen seem like fun. His portal is a complete cookery manual with a compendium of more than 6,000 tried and tested recipes and a wealth of information on the art and craft of cooking. Very popular especially amongst Indian women as also NRIs who get homesick for Indian food. It has 2 lakh registered users, with a page view of 7 million per month in age group 20-60 years and around 2 million hits a day. Sanjeev Kapoor is on the board of Singapore Airlines International Culinary Panel sharing the limelight with some award winning star chefs from culinary capitals across the globe. Sanjeev Kapoor has been contributing regularly to the society through his work for children with Autism. Under Corporate Social Responsibility he has taken on himself the challenge of improving/feeding school meals in remote villages and for children from the weaker sections of the society.

Another brand of Sanjeev Kapoor - Wonderchef enables Indian women to empower themselves by starting their own business. As a restaurant consultant he has granted his franchise to a number of restaurants both in India and abroad which have all been very well appreciated. Under the brand name Sanjeev Kapoors Khazana, a wide range of food products, including finger licking Pickles, Blended Masalas, Gourmet Chutneys and 123 Ready To Cook Mixes have already created millions of admirers nationwide and internationally. A fan page in FACEBOOK was started in mid-2009 and has around 2,50,000 fans and growing. It has around 4500 interactions per week. Another initiative is Sanjeev Kapoors Khazana, a channel on YOUTUBE which has become very popular. CNN channel (host Richard Quest) featured him on a programme on celebrity chefs (crme de la crme) chosen from around the world. He was one of the chief speakers/presenters at the Worlds of Flavor, 2005 International Conference & Festival organized by The Culinary Institute of America at Graystone. Recipient of Award for Brand Excellence at the fifth Indira Awards; Hall of the Fame Award under the aegis of the The Star of the Industry Awards. Popular Zee TV celebrity show, Jeena Isi Ka Naam Hai, featured Chef Kapoor and unfolded his life story. In a nutshell, Sanjeev Kapoor and his single minded determination to achieve his goals epitomise the famous saying a man with a dream will not be denied.
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The new generation of "rude" television chefs is not to the taste ofMadhur Jaffrey, who is returning to the small screen three decades after her groundbreaking BBC series Indian Cookery. Jaffrey, the Delhi-born actor and presenter who has written more than 30 cookbooks, said she was unimpressed by the antics of some of the new breed of celebrity chefs. "I couldn't be that rude to people, if only because I wouldn't like it done to me," she told the new issue of Radio Times. The world of TV cuisine has changed in the 17 years since Jaffrey presented her last BBC cookery show, The Flavours of India. Back then Gordon Ramsay, tutored by another tough-talking TV chef, Marco Pierre White, had yet to open his first restaurant. So familiar is Ramsay's postwatershed style that one of his shows was called The F Word. The milder-mannered Jamie Oliver, meanwhile, was two years away from making his first on-screen appearance in a documentary about the River Cafe.

Jaffrey indicated that her on-screen spice would be restricted to her ingredients, not her language. "That said, I do swear from time to time," she told the magazine. "But only in a very quiet voice." Jaffrey's new 10-part series, Madhur Jaffrey's Curry Nation, will begin on the Good Food channel on Sunday night. Jaffrey, 79, moved to London in her 20s to study at Rada. She has appeared in a string of Merchant Ivory films as well as doing a stint in BBC1's EastEnders in 2003. In her new series she will tour the country to explore its love affair with Indian and other south Asian food. "So many Indian restaurants in this country are run by Bangladeshis, yet so few of them actually cook Bengali food," she said. "It's only here in Britain that bhajia wear this thick overcoat of batter. Like a lot of Indians, I make mine with a very light film, so thin that you can see the vegetable underneath; I'd use cauliflower, too, rather than onion." She added: "Over the years [the vindaloo] has become known in Britain as the super-hot curry for macho men, yet in India, it's nothing of the sort. "What makes it a vindaloo is the combination of vinegar and garlic, which not only produces a sour, garlicky taste, but acts as a preservative it's the kind of dish you might serve up for children, perhaps with a few less chillies."

Article history Life and style Madhur Jaffrey Indian food and drink Food & drink Television & radio Television More news

Kunal Kapoor
Acclaimed amongst the talented flock is the culinary maestro Chef Kunal Kapoor, who has taken a way forward in managing specialty restaurants with his passion and flair for cooking. Chef Kunal (chef de cuisine, Diya, Leela Kempinski, Gurgaon, Delhi) is recognised amongst the Best Chefs in India by National Weekly Magazine - India Today.

He is the proud chef of DIYA the speciality Indian restaurant, which has won the best Indian restaurant in Gurgaon and rated amongst the top 5 Indian restaurants in Delhi and Delhi NCR. Chef Kunal also looks after the specialty menu for SPECTRA and Banquet operations. He is a degree holder from the Institute of Hotel Management Chandigarh and started his career from the Taj group of hotels. Having spanned his culinary repertoire in Indian cuisine across banquet operations, theme dinners, outdoor catering, creative menus, buffet set-up, Chef Kunal's credentials are seen in numerous awards and medals he has achieved in a career spanning more than a decade. He has an in-depth understanding of North-West Frontier, Punjabi, Awadhi, Dakshin, Italian, European and Goan cuisines and super specialisation in Indian Curries and Kebabs. Chef Kunal who is quoted as. `Rightly dubbed master of what he does, is passionate about two things Food & Travel. All the restaurants he has managed so far have been successful to evoke the tastes and memories of divine food. Its an exemplary fact that his last three restaurants (that he managed as the Head chef), have won best restaurant awards in their respective categories. These restaurants are Made in india at Radisson Hotel, Noida, Delhi, Dhaba at the Claridges and Diya at the Leela Kempinski, Gurgaon, Delhi. His career high was when Mr. Jiggs Kalra, the Czar of Indian Cuisine anointed him as the Next Big Guy In Kebabs & Curries in India.