Indian food is more than just chicken and dal. Chef Sanjhyot Keer believes that there should be more attention given to regional delicacies.

Indian food is more than just chicken and dal. Chef Sanjhyot Keer believes that there should be more attention given to regional delicacies.

I hope to continue to cook delicious food and continue to bring joy to people through my cooking skills, which will further my mission to bring the Indian cuisine and regional Indian cuisine to the global stage, Chef Sanjyot keer said in ‘Your Food Lab’.

The chef, who is well-known for his Indian fusion dishes, has recently launched a podcast. The first episode featured MasterChef Australia judge Gary Mehigan and guest host Matt Preston, who recorded the episode while on a trip to India.

Your Food Lab’s Sanjyot recalled his “huge” experience: “I was a kid watching MasterChef Australia on TV. It’s a great show and I think chef Gary and Matt and even George (Calombaris), all three judges, were integral to its . a successful part. . Their faces brought that familiarity and connection to the show, and it did well in India. Watching them in all seasons and finally meeting them was a great opportunity to learn and gain knowledge.”

The duo talked about how they draw inspiration from Indian food and their journeys across India to hone their skills. We also got a chance to chat with the chef and podcaster about his latest innings, how it differs from his previous innings, and much more. Here are the highlights:

What prompted your move into podcasting?

There have been times in the past when I didn’t want to get involved in the podcast world. But every time I’ve sat down with people in the food industry and heard from culinary legends, these conversations have been invaluable.

When I was in college, I remember thinking that if I had a career in the food industry, I would have benefited greatly from these conversations. I think there are a lot of people who are interested in the food industry or the culinary world who would benefit from these conversations. And these conversations are also valuable to people who just love food.

I’ve been on podcasts a few times before, and I’ll be honest with you, it’s a lot different than a regular interview, where the questions are a little more laid-back. A podcast is an interview where you can ask your guest anything. Some of the questions I asked were pretty personal, and they really gave me a unique perspective. Chef Gary, and Matt are culinary geniuses. I wish I could spend more time with them talking about all things food. I think there’s room in the podcasting world for a food-focused platform, and there are so many more things to explore in this space.

How was your first podcasting experience?

One of the biggest takeaways from this conversation is that “listen more and don’t talk so much,” and “it’s really tough to be successful.” I think that’s something that every chef and content creator can relate to.

When he talks about authenticity and his culinary heritage he talks about how important it is to know your heritage as well as authenticity. But he also warns you not to be held back by it because true evolution comes from experimentation and experimentation in the food industry. I learned a lot from Matt & Gary about how to know everything but also be open to innovation.

How do you look back at your journey?

When you love what you do every day, and it becomes your job, and it’s appreciated by so many people, it’s very rewarding and humbling—more so than you think. Sanjyot, who was 8 years old, would be so proud of me today.

It’s been an amazing journey for me. Yes, I started content creation a long time ago, but it’s been going extremely well, and I’m on the right track with my career.

I just hope to keep cooking delicious food and continue to bring smiles to people with the art of cooking. I’m on a mission to put India’s culinary scene and regional cuisine on the global map.

How much focus is there on food and culture – do you think there is enough audience and space for each cuisine?

Yes, because food is the lifeblood of life, it’s the core of life, and everyone loves food. I’m sure the love is there but on different levels. We all interact with food in different ways and in different ways. So, I think there’s a huge audience and there’s so much more to do because as you do more with food, there’s always more to explore. I don’t think the exploration will ever end because there is always something new to share with the audience. There’s a long road ahead. Someone once asked me if it gets hard to think of new recipes to share on a daily basis. I told them that if I chose every region in India and started exploring the interiors my life would be too short to be able to present everything through your food lab.

There’s so much more to regional cuisine than meets the eye. Our interiors are home to some of the best food and food cultures in the world, and it’s time to share that with the world. This isn’t just about butter chicken, it’s about more than that. I think that’s where I and my peers have a responsibility to share the rich and diverse tapestry that is Indian cuisine.

Indian food is more than just chicken and dal. Chef Sanjhyot Keer believes that there should be more attention given to regional delicacies.

What inspires you every day?

Inspiration comes from the simple fact that every day I get to cook. Everyday I get to do what I love, become famous for it, and be loved for it. That’s the best feeling you can get.

Waking up every day and knowing what I am getting to do is what inspires me. I think that’s the most simple and the most powerful thing I have ever been inspired to do. And I will continue to do that. I will continue to cook until I can’t cook any more, and I will continue to spread smiles through my cooking.

What do you mostly cook at home?

My lunch menu at home is simple: Sabzi, Roti, and occasionally Khichdi, Dal Chawal, Kadhi Khichdi, Gujarati Kadhi Khichdi. When we want to eat comfort food at home, I make a lot of Tandoor and Barbeque stuff. I like to stretch some pizza and cook some very Indian food. Sometimes I cook kulfchas. It’s a combination of everything. It also depends on my wife’s mood. If she wants something, I’ll cook it for her. Sundays are mutton days, so I’ll make Mutton Curry.