Yesterday was probably a day that I will remember for a long long time. The formal launch of The Yellow Chilli in Ahmedabad. It is likely that I underestimated the love for food that Amdavadis nurture! I was overwhelmed by the media’s enthusiasm in covering the Press Conference yesterday afternoon. I was impressed by the way my team had things working like clock work all through the day. I am sure there were many a tense moment behind the scenes, the creases smoothened out by Rajeev Matta (COO), Saurabh Saxena and Jahid Inamdar. Thanks all and kudos to you. I am sure there were around seventy media persons who addressed their queries and answering them took more than a couple of hours! A short rest period and then it was time for the evening party which was graced by eminent personalities of Ahmedabad. I had a chance to have extensive conversations with Mr Vimal Ambani, IG, DGP and Commissioner Police, Mr Chonas of Havmor, representatives from Zydus, and columnist Esther David.
The food? Well, we had the tables really spread out! Most of the menu items were presented and the sweet tooth of Ahmedabad was truly and magnificently pampered with Chocolate cake, Mango cake, Gulab-e- Gulkand, Fruit jelly, Badam Halwa.

As visions of such great desserts come before you, let me share some more desserts here.

Mango souffle, Chocolate Mousse, Very low fat brownies.

Off now for the live demonstrations at The Kitchen Show (I am in Bengaluru!)…

Sanjeev Kapoor.

Wonderchef show in Gurgaon on April 15

Am in Delhi today and tomorrow at Gurgaon – for a Wonderchef Demo. The time is 11.30 am and venue: Vipul Green Club, Sohna Road, Opp South City 2, Gurgaon.

What will be I demonstrating? Some chicken, some dessert, some pizza…I will let the suspense remain! Right now, feeling that the moist air of so-hot Mumbai is better than the dry atmosphere of Delhi! Delhi thrives in a little world of its own. When it comes to food, the cuisine is fit for royalty as delicacies are served to prime ministers, presidents and dignitaries. Drop in at any Indian restaurant and a mind boggling array of Mughlai rich sauces, butter-based curries, ginger-flavoured succulently roasted meats will be available. Not to forgo is the rose petal strewn kulfi, which is creamy and melt-in-the-mouth. Old Delhi is a wandering gourmet’s delight as snacks like chana bhatura, stuffed kulchas and fruit chaats not only tingle the palate but also satisfy hunger pangs admirably well.

I do not know if I will have the time to go and have these in this trip but as the mouth waters thinking about the Dilli delights I will share some recipes with the same flavour.

Dilli Aloo Chaat, Chole ,Baked Bhature .

Meantime, I have to get back to the wedding functions that we are here to attend.

Happy Cooking
Sanjeev Kapoor

Make a plan and go for it!

It is a simple principle that always gives me great joy in life. Make a plan and go for it! It could be a planned day or a planned week, month or a year….like yesterday, was a planned Sunday for us. Did the shopping that was planned, cooked a lunch of Thai Green Curry and Jasmine Rice, saw two movies at home back to back, and then again feasted on some marvellous prawn curry sent over by our dear friend Nirmala aunty. Totally relaxed and so did Alyona as she got a good break from cooking!

Leaving for Delhi tomorrow to meet up family and attend a wedding. Then following on to Gurgaon for a Wonderchef show. It could be on the 15th or the 16th.Will post details as soon as I get confirmed info.

Which is the food that is in high demand in this season? Some will say mangoes and some will say ice cream! We now have so many brands to choose from with the Italian gelato also gaining favour. There are some classic ice cream desserts that are famous around the world, but I would like to mention the Arctic Roll which is a British dessert made of ice cream wrapped in sponge cake to form a roll, often with jam between the sponge and the ice cream. Another is Baked Alaska, a dessert made of ice cream straight from the freezer placed in a pie dish lined with slices of sponge cake and topped with meringue. The entire dessert if then placed in an extremely hot oven just long enough to for the meringue to set. The meringue is an effective insulator, and in the short cooking time needed, it prevents the heat from getting through to the ice cream. Ice-creams now come in a mind-boggling variety of flavours. Many people also like ice cream sundaes, with ice cream, hot fudge, nuts, whipped cream, cherries and other toppings of their choice. Here I will help you make ice creams with decidedly different flavours! Enjoy!

Chilli Ice cream

Gulab Jamun Ice cream

Mango and Coconut Ice cream


Till I write again

Sanjeev Kapoor.