Food Code Unlocked

Delhi-born celebrity chef Kunal Kapur on the changing face of India’s food culture, the ongoing LPG crunch and how restaurants are adapting in real time to keep their kitchens running

- SRUTHI HEMACHANDRAN

An easy smile, a familiar presence and an instinctive way of reading a plate, Kunal Kapur walks into the room much like he does on MasterChef India, observant and assured. Midway through the meal, there’s a pause after a spoonful, followed by a quiet nod. It brings back the memory of watching him taste and judge dishes on screen. Only this time, it’s right at the table.

And in the middle of it all, Kapur slips between host and chef, turning a simple afternoon into a téte-a-téte about all things food, the first being about the evolution of India’s food culture. As a longtime judge on MasterChef India, he has had a front-row seat to this change. Pointing to how access has changed everyday cooking, he says, “We are not cooking the same food we were 15 years ago. An avocado then was a prized possession, costing ₹400-500. Today, it’s in our homes and you’re making avocado on toast without thinking twice. There was a time you didn’t cook Asian food at home, but now, you’re trying different dishes.”