The food industry is one of the most significant promoters of people-to-people relationships and trade ties between countries, a leading Indian Chef has said.
Kunal Kapur, recipient of ‘Sir Edmund Hillary Fellowship 2012’ was in New Zealand with his wife Ekta last fortnight as a guest of the Government, visiting a number of places of professional, tourist and personal interest.
“India’s cuisine, with its vast variety, taste and style, has captivated millions of people across the world and New Zealand is no exception,” he said.
Former Governor-General Sir Anand Satyanand launched the Fellowship during his first official visit to India in September 2008 (Indian Newslink, September 15, 2008) but the Award became effective in 2010 with Rahul Gandhi (son of Rajiv and Sonia Gandhi) visiting New Zealand in February that year as the first recipient.
The award recognises the special contribution made by Sir Edmund to Indo-Kiwi relations and allows people from India and Nepal, who are emerging leaders in academia, business, politics, law and culture to travel to New Zealand for short periods.
Mr Kapur said that he was greatly honoured by the Fellowship.
“This Award was inspired by Sir Edmund’s life, which is a lesson in overcoming challenges and realising the power that lies within us all,” he said, speaking at a reception hosted in his honour by the India New Zealand Business Council (INZBC) at ANZ Centre (Albert Street), Auckland on January 23.
“This Fellowship is in recognition of the richness of the Indian cuisine and all the chefs who have kept it alive. I am committed to popularising the rich and culturally diversified Indian cuisine around the world,” he added.
Mr Kapur said he was keen to open restaurants in New Zealand, beginning with Auckland.
Acclaimed Master Chef
Following his graduation in Hotel Management (Chandigarh), Mr Kapur began his career with the Taj Group of Hotels and thereafter worked at a number of other popular hotels before joining Leela Kempinski in Gurgaon near Delhi, where he is currently Executive Sous Chef, managing three major restaurants – ‘Diya’ (Indian), ‘Spectra’ (French) and ‘Zanotta’ (Italian).
He has in-depth understanding of North-West Frontier, Punjabi, Awadhi, South Indian, Goan, Italian and European cuisines and is recognised for his ‘super specialisation’ in Indian Curries and Kebabs.
All the restaurants that he has managed have been successful in evoking the tastes and memories of divine food.
Awards galore
Winner of several awards, Mr Kapur hosts and judges ‘MasterChef India’ on Star Plus. He was a judge along with the internationally renowned chef Gordon Ramsay at a MasterChef America’ contest held in Los Angeles, US.
He mentioned with justifiable pride that ‘Diya’ has won the ‘Best Indian Restaurant’ title in Gurgaon and has been rated amongst the top five Indian restaurants in Delhi and the National Capital Region.
Some of the other restaurants that won awards under his management (as the Head Chef) include ‘Made in India’ (Radisson Hotel), ‘Dhaba’ (Claridges Hotel) Delhi and Diya at Leela Kempinski in Gurgaon.
He reached a new high in his career when Jiggs Kalra, the ‘Czar of Indian Cuisine’ anointed him as the “Next Big Guy in Kebabs & Curries in India.”
Among the speakers at the reception were INZBC Chairman Wenceslaus Anthony and Executive Committee members Sunil Kaushal and Bhav Dhillon.
Sameer Handa is Global Chief Executive of Patton Limited and a member of the India New Zealand Business Council. Parts of the above report contain excerpts from the conversation that this newspaper had with Kunal Kapur on the eve of his departure from New Zealand.
