In this episode of AfterHours with All About Eve Season 4, powered by Pulse, Chef Sanjeev Kapoor reflects on his iconic journey—from revolutionising Indian cooking on Khana Khazana to becoming a household name. He speaks about how his famous phrase "Namak Swaad Anusaar" became a symbol of home cooking and how it has now evolved to "Namak Sehat Anusaar", in response to growing health concerns.He revisits the early stages of his career, from his accidental entry into hotel management to becoming the Executive Chef of a 400-room hotel at the age of 28.In this interview, Chef Sanjeev Kapoor recalls his unexpected rise to fame, shaped by bold career decisions and the creation of the legendary cooking show Khana Khazana. He shares a behind-the-scenes account of how his unplanned contribution ended up saving the show, catapulting him into the public eye.Sanjeev Kapoor also speaks passionately about gender bias in cooking, referencing Sanya Malhotra's movie Mrs while challenging societal norms that deem cooking a female-only responsibility. Having grown up in a home where both his parents cooked, he strongly advocates for cooking as a basic life skill that should be gender-neutral.The conversation then moves to the broader culinary landscape, where Kapoor shares his candid views on the Michelin star system, celebrity chefs, and the harsh realities of the restaurant industry. He stresses that Michelin stars are awarded to restaurants—not chefs—and explains why the system has not yet made its way to India.Chef Sanjeev Kapoor also reflects on the emotional connection people have with food, particularly home-cooked meals.For him, food prepared by a mother holds profound emotional value, which is why "maa ke haath ka khaana" continues to be cherished, even as one grows older.Chef Kapoor discusses the evolution of India’s culinary industry, highlighting his role in mentoring chefs like Ranveer Brar and Vikas Khanna. He believes the emergence of multiple culinary stars is vital for the industry’s growth and underlines the importance of guiding the next generation of chefs. He expresses great pride in the profession and the respect it now commands—sharing a special moment where he wore his chef’s coat at the Padma Shri ceremony, defying protocol.Chef Sanjeev Kapoor also delves into the science of cooking, emphasising the importance of ratios—such as the ideal water-to-rice proportion—for achieving culinary perfection. He offers a personal take on suji ka halwa, moong dal, and tea, stressing the significance of accurate proportions and even the potential use of kitchen robots for precision. (00:00) Episode begins(2:01) How “Namak Swaad Anusaar” became iconic (6:41) Sanjeev Kapoor's journey to fame (10:45) Parents’ reaction to his dream of becoming a chef (13:50) Pursuing a Masters in Marketing (15:08) The birth of Khana Khazana (21:45) On his wife & personal life (24:26) Cooking for his wife + the best compliment (25:00) Inspiring a generation of chefs - Ranveer Brar, Vikas Khanna, Saransh Goila & more (27:40) What “celebrity” means to him (28:41) Why doesn't India have a Michelin star?(33:31) Why the food business is tough (35:29) What makes a restaurant great? (37:34) Nostalgia of “maa ke haath ka khana” (40:42) His bond with fellow chefs (42:35) Why Sanjeev Kapoor wore his chef's coat for the Padma Shri ceremony(45:28) On MasterChef India (48:12) Will Vicky Kaushal play Sanjeev Kapoor? (51:06) How he unwinds AfterHours (51:12) Recipes: Tea, Dal, Sooji ka Halwa (1:00:00) Biryani with elaichi — yes or no?Follow us: Instagram:   / allabouteve_in   Facebook:   / allaboutevein  Pinterest:   / allabouteve_in  Website: https://allabouteve.co.in/#sanjeevkapoor #khanakhazana #food #chef #cooking #podcast #interview #mrs #ranveerbrar #vikaskhanna #tea #chai #foodpodcast #cookingtips