Back in India!

Had a great memorable Ayurvedic show at WACS (World Association of Chefs Societies) in Daejon, South Korea and when I got back to India, immediately travelled  to New Delhi for some work! Just after New Delhi, went to  Dubai where I had a live show at our restaurant Options yesterday –  went off pretty well!

After that, I visited our other restaurant Signature which is all set to open what with the final food trials going in full steam as well as the designing of the final look of the menu and recipes. All taking up a great shape, I must say. Returned from Dubai early this morning and now I shall get down to the preparations for a Star CJ Shoot scheduled on Thursday May 9.

Then the coming weekend I’ll be travelling to Singapore and Malaysia alongwith family for a much needed vacation.

This is it for now, and this time let me share varieties of some quick to make and yummy sandwiches…

Cheese and Pineapple Sandwich

Cheese Sandwich with White Sauce

Chicken Tikka Sandwich



Till I write again

Sanjeev Kapoor

Greetings from Korea!

Already in Daejon, South Korea for WACS (World Association of Chefs Society) and loving it for sure! It’s day 2 over here and as I prepare for the session on How to Feed the Planet, scheduled to happen on May 4, 2012, I decided to give you all some updates.

Back to the topic, and the lead-in question for me for the ‘How to Feed the Planet’ is : ‘What can chefs do to help world leaders ensure that responsible agriculture and raising of livestock is supported and enforced to produce healthy, safe and sufficient output?’ I will be giving a presentation on the same covering the following points:
• Global Agricultural Scenario: Last 50 years
• Livestock Scenario
• Biodiversity
• Wastage
• Cooperative Movement
• Importance of Seasonal and Local Produce
• Managing excesses and shortages
• Action points by the chefs
Immediately after this I will be presenting a demo on Ayurvedic Way of Indian Cooking where I will be preparing an interesting Biryani in an earthenware handi in traditional way using lots of Ayurvedic herbs which I’ve carried from India. I will also be referring to the ancient manuscripts (on food) in Sanskrit and a bibliography of literature available in India on food of ancient times during this session.
Excited and elated is what I feel right now as I get the opportunity to talk about this beautiful Indian science!
And as I wrap up for now, let me share some ethnic Marathi recipes, as it was just yesterday that was Maharashtra Day. Best wishes to all and enjoy the dishes…

Till I write again
Sanjeev Kapoor