NewKerala.com

Chef Kunal Kapur Reveals How Ved & Hakeems Scientifically Shaped Indian Cuisine

Celebrity chef Kunal Kapur, after wrapping MasterChef India's 9th season, highlights the scientific foundation of Indian cuisine. He explains that Ved and Hakeems historically defined the use of multiple spices for health benefits, leading to creations like garam masala. Kapur contrasts this with Western cuisine's minimal spices and Chinese food's strong umami flavors. He emphasizes that Indian food evolved based on ingredient availability and suitability for different body types and climates.

Key Points: Kunal Kapur on Ved, Hakeems Shaping Indian Cuisine Science

  • Indian cuisine shaped by Ved & Hakeems
  • Science behind spice blends like garam masala
  • Evolution based on body types & availability
  • Contrast with Western minimal spices
  • Chinese cuisine's strong umami flavors
2 min read

Kunal Kapur: Indian cuisine has been shaped by Ved, Hakeems over a period of time

MasterChef India's Kunal Kapur explains the scientific evolution of Indian food, shaped by Ved and Hakeems over centuries with health-focused spices.

"Our food has been defined by the Ved and Hakeems over a period of time. - Kunal Kapur"

Mumbai, March 9

Celebrity chef Kunal Kapur, who recently wrapped up the 9th season of the cooking reality show 'MasterChef India', has said that the contours of the Indian cuisine have been shaped scientifically over centuries by Ved and Hakeems.

He spoke with IANS on the sets of 'MasterChef India' during the season finale. When asked about the difference between Indian and western cuisine, he told IANS, "The genesis of every cuisine is very different. I believe that the spices we use in our food, we can add 6-7 spices to a simple cup of tea, there is a science behind it. Because our food has been defined by the Ved and Hakeems over a period of time. That if we grind all the spices and give it to them, it is good for their health. But we will not drink it because it is very strong. But if we grind the same spices and make garam masala and add it to our food, then we will be able to eat it".

He further mentioned, "So over a period of time, according to availability, according to different body types, our food has evolved. If there were so many spices in it, then they were added to our food. In the same way, if you talk in the western world, or if you go towards Asian style food, Chinese food has umami, spices, herbs, their flavor is very different, very strong. In the same way, in the western world, minimal spices are used, but still they are used".

"The flavors of both are different. And as an individual, we have that option that if you want to try something like this today, then you have to try something like that today. Plus, the place where it grows, that is used. And for that climate, for that soil, for that air, it is appropriate", he added.

- IANS

Share this article:

Reader Comments

R
Rohit P
Interesting point about adapting to body types and climate. That's why a Punjabi sarson ka saag feels right in winter there, but would be too heavy in Chennai. Our cuisine is deeply intelligent and localized.
D
David E
As someone who moved to Delhi for work, this resonates. I struggled with the spice levels at first, but my Indian colleagues explained how each spice has a purpose - cooling, heating, digestive. It's a fascinating culinary ecosystem.
A
Aditya G
While I appreciate Chef Kunal's knowledge, I feel he sometimes over-romanticizes the past. Yes, there was science, but let's also acknowledge the modern chefs and home cooks who are innovating while respecting tradition. The evolution hasn't stopped!
S
Shreya B
The example of garam masala is perfect! Taking powerful individual medicines (spices) and blending them into something palatable and beneficial for daily consumption. That's the genius of Indian food culture. 😊
M
Michael C
This explains why I can eat a rich butter chicken in London but need a lighter dal and rice in Mumbai humidity. The context is everything. Great insight from the chef.

We welcome thoughtful discussions from our readers. Please keep comments respectful and on-topic.

Leave a Comment

Minimum 50 characters 0/50