For Sanjeev Kapoor it isn’t just about creating a dish, it’s always about painting a palate. Which is why his signature dishes are always presented with names that draw you a picture. Shaam Savera for instance, meaning night and day, is a beautiful serving of just that – darkened spinach koftas with a centre of creamy white paneer, floating in an earthy tomato gravy. It’s no wonder Kapoor always has his audience eating out of his hands.
Kapoor, one of India’s most famous chefs, will be in Melbourne 23 June to launch the Indian Executive Club’s SpiceOut magazine, a guide to the hottest Indian restaurants in the city.
“With more than a thousand recipes to his credit, and a dream of making Indian cuisine number one in the world, there could be no one better than Kapoor to launch the magazine,” say those at the IEC.
In fact, in 2013, Kapoor was the second most searched Indian TV celebrity on the internet right behind comedian Kapil Sharma.
He may have been second on that list, but Kapoor has a number of firsts to his credit, among them being the first chef in the World to start his own 24×7 Food TV Channel ‘FoodFood.’ Kapoor has also been conferred the ‘Best Chef of India’ award by the Government of India, and was chosen as the Indian ambassador for the United Nation’s Clean Cookstoves campaign for the underprivileged in developing countries. In 2012, he represented India in the World Association of Chefs’ Societies (WACS) at Daejon, South Korea and initiated the Indian ancient ways of ‘Ayurvedic Cooking’ to the world of chefs.
In terms of books, he has produced more than 150 titles (in English, Hindi, Marathi and Gujarati), the most recent being ‘The Live Well Diet’ and ‘Everyday Cooking’. His restaurants Sanjeev Kapoor’s Khazana, The Yellow Chilli, Signature and Sura Vie are immensely popular, and he also has a Khazana brand of Indian blended spices, ready to cook mixes, and pickles and gourmet chutneys. Another brand of Sanjeev Kapoor – Wonderchef — enables Indian women to empower themselves by starting their own business of selling kitchen gadgets.
Support Independent Community Journalism
Dear Reader,The Indian Sun exists for one reason: to tell stories that might otherwise go unheard.
We report on local councils, state politics, small businesses and cultural festivals. We focus on the Indian diaspora and the wider multicultural community with care, balance and accountability. We publish in print and online, send regular newsletters and produce video content. We also run media training programs to help community organisations share their own stories.
We operate independently.
Community journalism does not have the backing of large media corporations. Advertising revenue fluctuates. Platform algorithms change. Costs continue to rise. Yet the need for credible, grounded reporting in a multicultural Australia has never been greater.
When you support The Indian Sun, you support:
• Independent reporting on issues affecting migrant communities
• Coverage of local and state decisions that shape daily life
• A platform for small businesses and community groups
• Media training that builds skills within the community
• Journalism accountable to readers
We cannot cover everything, but we work to cover what matters.
If you value thoughtful reporting that reflects Australia’s diversity, we invite you to contribute. Every donation helps us maintain the quality and consistency of our work.
Please consider making a contribution today.
Thank you for your support.
The Indian Sun Team
