For Chef Kunal Kapoor, cooking is a way of expressing love, sharing stories and creating memories

Chef Kunal Kapoor became a household name as a judge on the popular television show MasterChef India. Since then, his popularity has only been soaring. He was invited to judge the semi-final of MasterChef America with legendry Chef Gordon Ramsay. Kapoor’s engaging YouTube channel, frequent appearances at culinary events (where, he’s always up for a selfie with his fans) and authoring several cookbooks have further solidified his celebrity status. Having worked with leading hotel chains like the Taj Group of Hotels and the Leela Group, Kunal has spearheaded various restaurant ventures. He has won numerous awards, including the prestigious Indian Television Academy Award for Best Jury.

Kunal, who has an Instagram following of over three million, trains underprivileged youth in cooking and helps them raise funds for their cooking startups. “Food for me— is a way of expressing love, sharing stories and creating memories. Every dish is a piece of my heart, and I hope it brings joy to those who taste it,” Kunal flashes his heartwarming smile. However, despite all his culinary acclaim, charm and celebrity status, Kunal remains a simple and humble Delhi-boy at heart.

The beginning

Born in a simple, loving Punjabi joint family of bankers in Delhi (with small rooms but a big kitchen and bigger hearts), Kapoor grew up amidst wafting aromas of delicious Punjabi food. Kunal’s grandfather would make him sit on an upturned empty canister of ghee (placed on the kitchen counter) as the men in the house cooked lavish meals on weekends.

Little Kunal would be given a huge karcchi (ladle) to keep stirring the gravy or sent to the neighborhood tandoor (traditional oven) with a thal (huge plate) of dough to get tandoori rotis made. “Whenever my dad cooked any gravy in the kitchen, he would describe each masala used. This instilled a deep passion and respect for Indian cuisine in my mind,” remembers Kunal.

Though his family was extremely supportive, outsiders teased him when he decided to take up cooking professionally. ‘Halwai banega kya?’ was the mocking rant he faced. “Cooking as a profession for men was not so fashionable back then. But my passion for food was stronger than anything and I decided to pursue my culinary course,” quips Kunal, an avid reader and a huge fan of Kitchen Confidential.

A non-ending Interview

Kunal’s passion for food has always been enviable. In fact, he was so dedicated to perfecting his craft, that he stayed awake an entire night before his first food presentation in the year 2000. “It was a three-day interview at a hotel, which involved presenting food on the final day. Since my dishes required raising a perfect dough, I woke up and stayed in that hotel’s kitchen an entire night to make that dough,” laughs Kunal, who was also bullied into helping the hotel’s staff at a wedding buffet and serving them tea the next morning! “I cracked the interview and got my first job but fainted the moment I entered my home,” he chuckles.

Breaking the shyness barrier

Today a celebrated chef, Kunal was once a very shy, quiet and underconfident boy. While food was a lavish affair at home, Kunal’s timidness and low self-confidence made him a favourite target of bullying at school. He was very creative, but hated being in the forefront. “Talking to people made me jittery. In fact, I took up cooking professionally, thinking that I would comfortably remain backstage, while my cooking would do all the talking for me!” he recollects.

However, in 2000, when he took up his first job as a chef in a five-star hotel, Kunal realised he could not hide behind his cooking. The culinary industry in India was opening up. “Chefs had to be the center-piece of any restaurant, going out there and presenting their dishes to customers, talking about their food and representing their restaurants at national and international platforms. I realised I could not remain in my cocoon any longer.”

So, Kunal resolved to break his shyness barrier. He ventured into television shows head-on and battled his social anxiety every single day. “It was stepping into limelight while cooking on television, that helped me to grow comfortable in my own skin,” smiles the unassuming chef.

Eventually, the boy who could not talk to a group of schoolmates, became a super confident and immensely popular chef; talking to millions about his food and the stories behind it!

Kunal’s culinary tips

Thinking about acquiring Kunal’s enviable charm and culinary success? Save this checklist

Change, shift & adapt: Food is always evolving— new recipes and flavours are being discovered constantly. Stay alert, be aware, and adapt to trends.

Taking pride in our heritage: Know and embrace your roots. Master regional food before claiming expertise in international cuisines.

Ingredients matter: Focus on quality ingredients. Understanding and using the best ones is key to making a lasting impression with your dish.

Experimentation is the Key: My bestselling dishes came from many failed experiments. So, try, try, try again and embrace failures and mistakes. They teach you what not to do in cooking!