Indian Cuisine Shaped By Ved And Hakeems, Says Chef Kunal Kapur

MUMBAI – Following the conclusion of the ninth season of MasterChef India, celebrity chef Kunal Kapur shared his perspective on how Indian cuisine was scientifically shaped over centuries by Ved and Hakeems.

He explained that “the genesis of every cuisine is very different,” noting that the specific way we use spices in India is backed by an ancient logic. He remarked 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 “Ved and Hakeems over a period of time.”

Kapur detailed how these medicinal ingredients were integrated into daily life to make them palatable. He noted that if we were to “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.” However, “if we grind the same spices and make garam masala and add it to our food, then we will be able to eat it.” This evolution allowed the cuisine to adapt “according to availability, according to different body types.”

He further contrasted this approach with other global culinary traditions, observing that “Chinese food has umami, spices, herbs, and their flavor is very different,” while in the western world, “minimal spices are used, but still they are used.” Kapur concluded that these differences are deeply rooted in geography, explaining that the place where an ingredient grows is “appropriate” for “that climate, for that soil, for that air.” For the modern diner, he believes “the flavors of both are different,” giving individuals the option to choose what they want to try based on their own needs and the environment around them. (IANS)