It recently got launched in Canada and will soon be available in the United States as well. Today, FoodFood reaches about 40 million homes in India and countries in the Middle East too. Thus, FoodFood, 24X7 Food and Lifestyle channel was born in January 2011 and in eighteen months’ time it had become one of the most trusted brands on Indian TV. For me it was not only an opportunity but also, I feel, it was my duty to come up with this channel – the first of its kind in the world. What prompted you to start a Food channel in India? What has been the response so far?įood channels are there in the developed world so why not in this part of the world, namely South East Asia? The idea for FoodFood had been in my mind for many years. I’m humbled and happy that to some extent I’m responsible for this and would expect more and more people to come on board and experiment with this medium.
Rajma chawal recipe sanjeev kapoor tv#
I’m very happy that more and more people want to be on TV doing recipes. I don’t know when they became path breaking. As is my nature, I’m not averse to taking risks, so Khana Khazana and FoodFood both are result of this nature of mine. Very soon instead of just being an anchor, I started producing the show and during those days only I had started talking about our dedicated TV channel on food and lifestyle and no one took me seriously. When Khana Khazana was started, I knew I was doing something new but had the intuition that it’ll grow big. Now almost everybody aspires to become one, including young children. You were the first Indian television Chef when you launched Khana Khazana. So, I chose Hotel Management and since then, there has been no looking back.
In those days, the fashion was to study engineering or medicine and I had an inborn trait of always doing something different. Taking cooking as a career was not my childhood ambition. I was a normal student – studious and by God’s grace, always among the high rankers. My mother is a wonderful cook and even my late father used to love to churn out new delicacies in his spare time. My family is known as a family of foodies where good food had always been high on the list of priorities. Was becoming a Chef your first choice of profession?
Tell us a little bit about your background and upbringing.
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