Into the New Year!

Chef Sanjeev Kapoor

Yes, it’s 2013, beginning of the New Year – so here’s wishing everyone a very Happy and a Prosperous New year ahead! Hope this year brings good luck to everyone in all aspects, and for all those resolutions, let’s try and fulfill them in true spirits!

All dressed in black, had some fun New Year celebrations in the office on December 31 with exciting games and prizes and gifts, then there was the dance session which ended with yummy sandwiches and cakes made by the chefs of our office…and last but not the least, a surprise day-off to the office staff on January 1, 2013! While I shifted my own meetings to a suburban 5-star hotel. Thrilling and what a way to end 2012!

Now in Karjat for the technical shoots of Master Chef India Season 3, followed by the audition and actual shoots. A day filled with energy and enthusiasm with new and upcoming cooks-to-be! Karjat will be my next stay till January 6, 2013.

While in office, trials of some new recipes to go on are happening along with the usual round of Youtube shoots.

My own cabin in the office along with Alyona’s is currently unrecognizable. Yes, it is under renovation, hence I’m shifted to one of the cabins which is just at the entrance and everyone is surprised to see my face as soon as they enter into the office!

I always wanted large glass walls and windows to see the greenery outside, get access to my terrace garden and let a lot of natural light come into the rooms. That wish is finally taking shape now and hopefully it will get ready in time!

More to come…

Till I write again.
Sanjeev Kapoor

Cooking for Mom

Tucked up whole day in office today with a series of meetings, restaurant updates and some telephonic interviews.

Yesterday we had some special demonstrations for Wonderchef during the first part of the day.Finished and went home as we had special guests over for high tea! About thirty of Mom’s senior citizen friends came over (well it was a planned evening) as they wanted to have a chit chat with me! We had quite an interactive session with a lot of recipe swapping. I had decided the menu before hand with close consultation of my mother and we served the popular favourites like kulche chole, bhel puri, sev puri, khandvi, dahi bhalle and phirni. I admit that Alyona’s khandvi turns out better than mine and the dahi bhalle (with stuffing ) that my mother makes I cannot copy! So all my cooking prowess was put to test making the other items. One lady was quite enthusiastic about different flavours of phirni and we had a long discussion about that. She came up with the contention that if ice creams can be available in so many flavours then why not Indian desserts! So her ideas are of orange phirni, chocolate kheer ( I have made chocolate phirni, fruit kheer, chocolate shrikhand), gulab jamuns in strawberry juice….This does get one down to thinking!

As some Til Poli is coming off the tawa in the kitchen, in readiness for a perfected recipe for you, time for me to go check it out at lunch!

Till I write again.

Sanjeev Kapoor

Goan food: a refreshing change for the palate

Alyona and I do love to have some delicious Goan food once in a while and what better place to go than Goa Portuguesa owned by our friends Dr. Suhas Awchat and Deepa Awchat. Their first place opened long, long ago in Matunga (W) and now, more convenient for us is the new joint near RTO, Four Bungalows, Andheri (W).
We have been enjoying Goan food here in Mumbai for many years now – from the time the Awchats opened their first place. The Awchats have always claimed that it is a myth that Goan food is synonymous with seafood. They have researched well and can dish up to two hundred vegetarian dishes! What do I enjoy? Chicken Caldoverde and Creamy Soup with Spinach and Chicken with Garlic Bread. Local Mumbai Pav with generous portion of garlic and butter. Grilled Tiger Prawns, the prawns are so very fresh. I am told, Deepa takes personal interest in the purchase of fresh produce. With the Pomfret Recheiado in all its glory of red Goan masala on the fiery side, we also like the Chicken Xacuti with its exotic Goan spices in coconut gravy. For veggies, the Tender Coconut Cashew Sukke replete with juliennes of tender coconut and cashewnut cooked with onions, tomatoes and Goan sauce is worth writing home about. I have fallen in love with this dish so much that in my home it is cooked very often now. Simply divine. And, yes the Solkadhi – it is good!
As the taste buds begin to tingle, I will share some of these recipes here…
Till I write again.
Sanjeev Kapoor