Having been on Singapore Airlines’ International Culinary Panel for over a decade now, Chef Sanjeev Kapoor has valuable insight into airline meals. He spoke to us about the science of cooking, exciting culinary destinations, underrated ingredients and more. By Sumeet Keswani
Tell us about the dishes you cooked at this Masterclass and why you chose them.
Tell us about the special measures you take to curate SIA’s in-flight food experience.
Current or future trends in Indian cuisine?
One of the biggest trends we’re seeing is returning respect for regional cuisine—dishes from smaller regions. For instance, in the last 20-25 years, people refined their food, consuming white rice, wheat roti, and white bread. Local crops like jawar (sorghum), bajra (pearl millet), ragi (finger millet) were being considered lowly—even in poor regions. Now, with education, we are starting to see respect for traditional food returning.