Sanjeev Kapoor: The Maestro Who Brought Restaurant Flavours To Indian Homes

You’ve probably seen him smiling on your TV screen or flipping a paratha with ease. Sanjeev Kapoor isn’t just India’s most recognisable chef, he’s the guy who made home cooking cool way before it was trending. With his rolled-up sleeves and no-fuss style, he turned the kitchen into a happy place for millions. This is the story of the man behind the magic.

The Journey

Born in Ambala, Haryana, Sanjeev Kapoor didn’t always dream of becoming a celebrity chef. He studied at the Institute of Hotel Management, Pusa, and like most chefs, began humbly—working the line in hotel kitchens. But he had something special: a knack for explaining things simply, a deep understanding of Indian flavours, and a genuine love for sharing food stories. When he launched Khana Khazana in the early 90s, Indian kitchens changed forever.

Culinary Philosophy and Vision

Sanjeev’s kitchen philosophy? Keep it simple, keep it joyful. Whether he’s cooking a royal Nawabi dish or a humble dal, his focus is always on clarity, comfort, and flavour. He believes in celebrating Indian cuisine in all its diversity, without complicating it. His go-to tools are classics: a sturdy kadai, fresh spices, and a well-worn ladle. And though he’s travelled the world, his food still echoes the comforting sounds and smells of home.

Awards, Recognition & Media

• Padma Shri Award (2017)
  
• Longest-running Asian TV cooking show host (Khana Khazana)
  
• Named among the top five chefs globally by Reader’s Digest
  
• Featured on CNN’s list of “Top 7 Chefs in the World”
  
• Founder of FoodFood TV Channel
  
• Author of over 200 cookbooks
  
• Invited speaker at the World Economic Forum

Shaam Savera

0.0 from 0 votes

Course: MainsCuisine: IndianDifficulty: Intermediate

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Shaam Savera is a delicious culinary illusion, where dark and light flavours dance together in a velvety gravy—an unforgettable bite of rustic charm and modern flair!

Ingredients

• 2 cups Spinach, blanched & chopped

• 200 g Paneer, crumbled

• 2 Green chillies, finely chopped

• 1 tsp Ginger, grated

• 2 tbsp Corn Flour

• 2 cups Tomato puree

• 2 tbsp Fresh cream

• ½ tsp Garam masala

• Salt to taste

• Oil for shallow frying

Directions

• Mix spinach, green chillies, ginger, corn flour, and salt.
• Shape the paneer into small balls and wrap the spinach mix around each.
• Shallow fry till golden.
• For the gravy, simmer tomato puree with salt and garam masala.
• Add cream, stir well, and serve the koftas hot in the gravy.

Aloo Nazakat

0.0 from 0 votes

Course: AppetizersCuisine: IndianDifficulty: Beginner

Servings

3

servings

Prep time

5

minutes

Cooking time

25

minutes

Elegant stuffed potatoes filled with a rich, spiced paneer mixture—baked to perfection.

Ingredients

• 8 Baby potatoes

• 100 g Paneer, crumbled

• 10 Cashews, chopped

• 10 Raisins

• 1 Green chilli, finely chopped

• 2 tbsp Fresh cream

• ½ tsp Garam masala

• 1 tbsp Butter

• Salt to taste

Directions

• Scoop out the potatoes and parboil them.
• Mix paneer, cashews, raisins, chilly, cream, garam masala, and salt.
• Stuff this into the potatoes.
• Brush with butter and bake at 180°C for 15 minutes.
• Serve warm, garnished with coriander.

References

• sanjeevkapoor.com
  
• Interviews from NDTV Good Times, CNN Traveller India
  
• Official YouTube Channel – Sanjeev Kapoor Khazana