#ELLEGourmetCoverStar: Chef Kunal Kapur On Memories, Menus And Michelin Moments

The Punjabi boy who grew up in Delhi learned to make sambar before butter chicken. Today, Kunal Kapur is one of the most influential voices in India’s culinary landscape, with millions of followers on social media, a Michelin mention for his restaurant Pincode in Abu Dhabi, and a starring role as a judge on MasterChef India. It all began in childhood.  

Memories Around The Tandoor

“The way I cook — what I cook, how I interact with food — has everything to do with growing up in a joint family in Delhi,” Kapur says.

Every Sunday, the home tandoor would be lit for lunch, becoming the centre of activity —  women rolling rotis, men handling the non-vegetarian fare. During Diwali, Holi or Christmas, malpua, gujiya, besan laddoo and panjiri were all made at home. He didn’t realise it then, but those rituals were quietly shaping his future.

Learning Sambar Before Butter Chicken 

After joining Taj Hotels and specialising in Indian cuisine, Kapur trained at Karavalli in Bengaluru and later at Southern Spice in Chennai. “My first understanding of food came from South India,” he says. “I learned sambar before butter chicken.” 

That, he admits, was a revelation — every state, restaurant and community prepared it differently.

His first posting took him to Goa, where he learned Goan cuisine from scratch. From Lucknowi, Rajasthani and Gujarati to Andhra, regional food became his strength. “One life is too short to understand Indian food. But I’d like to believe I understand its nuances — the stories behind dishes, and why communities cook the way they do.”

What MasterChef India Taught Him

Since joining MasterChef India in 2010, Kapur discovered regional dishes created by home cooks that never appear on mainstream menus. “I would see a dish, research it and bring it into my restaurants.”

The show also encouraged experimentation. “Someone once made a chocolate mousse with roasted eggplant,” he recalls. “We laughed, but the smoky brinjal and 70% dark chocolate worked beautifully. ”

Plates Inspired By Childhood And Travel 

From India to Dubai and Abu Dhabi, Pincode is making its mark – the Abu Dhabi outpost is listed in the Michelin Guide among the city’s top dining destinations. The menu goes beyond dal makhani and butter chicken, spotlighting dishes from Rajasthan, Bengal, Gujarat and the South.

He also reimagines childhood memories, like doodh wali bread. “I’ve refined it with saffron and cardamom, but the memory remains — hot milk and bread are comforting.”

Travel fuels him, too. A standout dish — whether from a street cart or fine-dining table —  often finds its way into his menus.

His own comfort food? “Ajwain ka parantha with dahi and butter. Karela, tinda, ghiya, aloovadi, jeerapulao —  I love what my mom cooks.”

Changing Global Perceptions

Kapur believes the global perception of Indian food as heavy and greasy is misplaced. “At home, we eat light, simple food. Restaurants rarely showcase that.”

Even while serving global leaders — from a Saatvik meal for Angela Merkel to cooking for 42 First Ladies of Africa — he stays rooted. “I made my mom’s ajwainmirchi parantha and many recognised the belan and wanted to try their hand at it.”

With four million Instagram followers, he acknowledges social media’s role but remains clear: “If the taste doesn’t deliver, presentation means nothing.”

With Indian restaurants like Trèsind Studio in Dubai earning three Michelin stars, Kapur feels the momentum is undeniable. “Now is the time for Indian food to shine globally.”

Future Plans

As he continues expanding his restaurants, Kapur hopes to carve out more ‘me time’. “I’d like to travel more — maybe learn an instrument or a new language.”

Quick Fires: 

Kitchen Nickname: Pressure Cooker – calm outside, intense inside

Comfort Dish After A Long Day: Simple dal–chawal with ghee and achar

Favourite Ingredient Right Now: Black garlic

Favourite Drink: Masala chai in the morning, back coffee early evening. 

Food Trend You Wish Would Disappear: Gold leaf on everything

If Not A Chef, You Would Be: A travel documentarian chasing stories through food

Dream City To Open A Restaurant In: Kyoto

If You Were A Dish, You Would Be: A slow-cooked nihari — patient, layered, and full of depth

Favourite Song On Loop: Kun Faya Kun

Favourite Movie: The Lunchbox

Your 3 A.M. Speed Dial Person: My mother

Editorial Director: Ainee Nizami Ahmedi; Digital Editor: Isha Mayer; Photographer: Sawani Chaudhary; Creative Director & Creative Producer: Priyadarshini Patwa; Stylist: Amal Afzal; Jr. Graphic Designer: Divya Pande (Art Direction and Cover Design); Assisted by: Riddhi Doshi (Styling); Vaishnavi Rana (Editorial); Executive Producers and Production: Aanchal Jain, Pruthav Mandora; Set Courtesy: Sony LIV India and MasterChef India