Khana Khazana completes 15

I just received a little note of thanks from the All India Management Association for addressing their management students and young managers at their 21^st Shaping Young Minds Programme held in Delhi last Friday. In all humbleness, my message was simple and I feel touched that my short interaction with the youth could give them some inspiration.

My organisation Khana Khazana is soon celebrating its fifteenth birthday! A decade and a half! After working solo and with associates I came up with my first office in Juhu, Mumbai in year 2000 and the people with whom I started are still working with me. Isn’t that fabulous? Neena, Rajeev, Harpal to name a few.

The core team of Khana Khazana of last 17 years is the same. My director cum Editor Girish Madhu still looks the same, no ageing at all! Same is with my production manager Atul Bhagat, Rohit and many more names from those years till now. I am blessed!

My first book “Khazana of Indian Recipes” and my first restaurant “Khazana” in Dubai happened in 1998, website ‘www.sanjeevkapoor.com’ came along as first few websites launched from this country. My associates with whom I began are still with us be it Zee TV, Popular Prakasham or my Restaurant associates.

Having a small get together for the team and it is going to be a memorable event coming Friday. I would like to thank all you food lovers for the tremendous support in keeping the Khana Khazana tradition alive. I have always cooked with passion and when you know that the person you are cooking for loves food just as much, is just as passionate about learning new recipes and exploring new foods, the enjoyment is doubled. I hope and look forward to more and more interaction with you so that we can know what exactly you are looking for and then provide the same to you.

One feature on the website allows us to highlight the Top Ten Recipes of the month. Simple chicken and fish preparations and potato snacks seem to be real favourites. To add to your recipe diary here are some more…Murgh Methi Malai (that is ‘just-like-the-restaurant’), Fish in banana leaves (brimming with healthy nutrients) and an amazingly simple aloo sabzi which we fondly call Potato Bhaji.

Happy Cooking these!

Sanjeev Kapoor

Creativity is the key to good cooking

As Republic Day, a national holiday, falls early in the week, lots of people are holidaying taking advantage of the long weekend. My flight from Delhi on Saturday was delayed. With a big D. The time I was supposed to land in Mumbai, as per schedule, was the time the flight took off from Delhi! This is something which is beyond my control so no point in fretting about it.

Tell me, what are your thoughts when you are cooking? While cooking I remember only one thing: that cooking is an art, I am the artist and the cooking pot is my easel. Cooking is actually the well orchestrated moves that get food onto the table. If the heart plays even a teeny weenie role in this orchestra, the symphony that is the meal will have music surging through and through. Family meal times are more than just about food, they are about connecting and communicating with the people we value. They are also a time to anchor ourselves during the day. If you consider cooking as a way to escape from daily stress, then your kitchen becomes an oasis of creative possibilities. The rewards bring you immediate gratification, as also a great sense of pride, satisfaction and confidence.

Even in our kitchen, learning is a continuous process. As a new presentation requires some work, (sometimes a lot of it for a tangible breakthrough!) it is up to the researcher to enjoy the process and get the side benefits. This weekend, we have experimented with different shapes a samosa can take and the possibilities are endless! So when you think triangular, conical, think also of plaits, bundles, potlis, packets, stars, what not.

It has been my constant endeavour to present recipes that can thrill a gourmet. It would interest some of you to know that it takes just a wee bit of ingenuity to refresh an oft tried recipe. I present my new book Dakshin Delights that has traditional greats with loads of feel-good flavours! Enjoy on a holiday like Republic Day tomorrow some saffron coloured Kesari Bhaat, pure white curd rice like Bakala Bhaat with nice green coloured spinach chutney called Keerai Thuvayal, all three giving a joy filled tricoloured look to your family meal!

Till I write again

Sanjeev Kapoor.

New look for the website

There’s lots to convey! First and foremost, waiting for your response and feedback on the new design of my website. The homepage has had a makeover, the pages have been made lighter so that navigation is faster and the Search window is more prominent. Well there is more! There is a new Suggest facility in Search, Books have links to specific recipes, and there is more interactivity with Contest and Quiz. Before the month ends there would be about 1000 new recipes uploaded for you!

Do write back with your suggestions to enquiry@sanjeevkapoor.com. Mark the mail WEBSITE FEEDBACK.

So what else is happening? On the stands are five NEW books: Dakshin Delights, Cooking with Olive Oil, Tawa-Handi recipes, Sweet Temptations and Sunday Specials. Shop for them conveniently on shop.sanjeevkapoor.com.

In life small gestures matter. Since many years my team has been having a Bakers’ Day at a nursery school in Juhu. It has become a tradition for the school! Not only is it a fun activity for our chefs but also for the kids and teachers. It also shows that kids have so much enthusiasm for learning! The treat was Eggless Chocolate Cake which was enjoyed at all stages (more batter tasting!).

For the weekend, try out some recipes from the new books like Cheesy Macaroni and Dum ka Murgh! Kids will be happy.

Coming home from Delhi late tonight.

Sanjeev Kapoor.