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Smells yummy, Sanjeev
LAKHNAVI CUISINE counts among the best, but it fails to rock the culinary world because of its jealously guarded recipes. ?All good things thrive on sharing. If you don?t spread the good word around or keep the recipe under wraps, the best of goodies fail to make a mark,? said chef Sanjeev Kapoor who was in the city to share recipes and more with his fans. ?I wanted to be an architect. But for my waitlisted status of admission to Delhi?s School of Architecture, I wasn?t very likely to seek entry to the Institute of Hotel Management said celebrity cook .
LAKHNAVI CUISINE counts among the best, but it fails to rock the culinary world because of its jealously guarded recipes.
“All good things thrive on sharing. If you don’t spread the good word around or keep the recipe under wraps, the best of goodies fail to make a mark,” said chef Sanjeev Kapoor who was in the city to share recipes and more with his fans.
“I wanted to be an architect. But for my waitlisted status of admission to Delhi’s School of Architecture, I wasn’t very likely to seek entry to the Institute of Hotel Management,” said the celebrity cook who had been flown down to the city by Washington Apples Commission to present some recipes at Sahara Ganj.
The stage was set in the lobby of the mall akin the set of Khana Khazana on which he gave out in his characteristic peppy conversational style recipes incorporating the use of apple.
Apples at a time when Dasehri mangoes were on the verge of making the annual visit, we asked? Quickly he rattled recipe for something you could whip up using both apple and mango! “Take the pulp of both in equal weight and puree it. Cook it with double the quantity of sugar till it sets. The pectin in apple will help in that. No preservatives or other agents. Jar the jam and enjoy it round the year,” rounded off the master, even as he cooked a soup, a salad and dessert. All along, he answered queries from and tossed an apple or two every now and then at eager beavers…and regaled all with interesting anecdotes too.
“When the show began 13 years ago, people on the street would identify me as ‘dekho khana khazana jaa raha hai!” The most interesting was from a toddler in South Africa who dragged his mom to me and said, ‘Look ma! Namak svaadanusar!’ His answer to who’s the better cook at home was diplomatic: “When guests are invited, I do the cooking to keep up with their expectations, but believe me, my wife makes the crispest and thinnest dosa in the world.”
Meanwhile, the pumpkin-apple soup came to a boil, the walnut cheese and apple salad was all tossed up and the microwave flashed ‘open door’ for the apple crumble to be taken out. The apple of food fadists’ eyes sure had everyone eating out of his hands.
