‘Indian cuisine is not just butter chicken or dal makhani. Regional specialities need to be celebrated even more’: Chef Sanjyot Keer

Chef Sanjyot Keer, known for his Indian fusion recipes, just started a podcast. His first episode had MasterChef Australia judges Gary Mehigan and Matt Preston as guests, recorded during the duo’s recent visit to India.

Speaking about his “great” experience, Sanjyot from Your Food Lab, recalled, “I was a kid when I used to watch MasterChef Australia on TV. It’s a great show and I think Chef Gary and Matt and even George (Calombaris), all three judges have been an integral part of its success. Their faces brought that familiarity and connection with the show, and it did well in India. Watching them across all seasons and finally getting to meet them was a fantastic chance to learn and gain insights.”

The culinary pair shared insights on drawing inspiration from Indian cuisine and their travels across India to learn valuable skills. We caught up with the chef-turned-podcaster on his new innings, how is it different from what he has ever done before, and more. Excerpts:

What made you jump into the podcast sphere?

There have been a few opportunities in the past that I wasn’t initially excited about jumping into the podcast scene. However, whenever I’ve met people from the food industry and culinary legends, those conversations have been insightful. Back in college, when I was contemplating entering the food scene, I felt that if I had experienced such conversations, it would have greatly benefited my career. I believe there are many individuals interested in the food or culinary space who could learn a lot from these discussions. These conversations are also valuable for those who simply love food.

I’ve participated in podcasts a couple of times before, and it’s quite different from a traditional interview where the questions are more structured. A podcast is a conversation where you can ask the guest anything, and some of the questions I posed were quite personal, providing unique insights. Chef Gary and Matt are culinary legends, and I wish I had more time with them to delve into ‘all things food.’ I feel there’s a gap in the podcasting scene for a food-centric platform, and there’s so much more that can be explored in this space.

How was your first podcasting experience?

A key learning from this conversation was when Matt said, “Keep your eyes and ears open and listen more and talk less.” He also added that it’s very hard to be successful, a sentiment I believe all chefs and content creators can relate to.

When he discussed authenticity and culinary heritage, he highlighted the importance of knowing your heritage along with authenticity. However, he cautioned against being constrained by it, as true evolution requires innovation and trying new things in the food scene. This insight from Matt and Gary about knowing everything while also being open to innovation is something truly valuable that I learned.

How do you look back at your journey?

My journey has been great. When you get to do what you love every single day, and that becomes your work and is appreciated by a lot of people, it’s very gratifying and humbling — more than you know. The 8-year-old Sanjyot would be proud of what I am doing today, and it’s been a great journey. Yes, I started my content creation journey much later, but it has been incredibly well, with a positive trajectory in my career. I just hope I keep cooking good food and continue spreading smiles with my art of cooking, fuelling my mission to put the Indian food scene and regional Indian cuisine on the world map.

With so much focus on food and culture — do you think there is enough audience and space for each form of cuisine?

Certainly. Because, you know, food is one of the most essential aspects of livelihood and life. It’s the essence of life, and everybody loves food. I am sure the liking for it is there but at different levels. Everybody communicates with food in a very different way and manner. So, I feel there is a huge audience and a lot more to be done because the more you do with food, the more is yet to be explored. I think that exploration is never going to end because there will always be something new to offer to the audience. There is a long way to go. When someone asked me today if it gets difficult to think about new recipes to share every day, I replied that if I pick every region of India and start exploring the interiors, my life will be too short to present everything through ‘Your Food Lab’.

Regional cuisine needs to be celebrated even more. We have great food and great food cultures lying in our interiors that need to be highlighted and promoted to the world. It’s not just about butter chicken or dal makhani. I think that is where I, and my peers, also have to take responsibility to showcase the diverse and rich tapestry of Indian cuisine.

Sanjyot Keer with Matt Preston and Gary Mehigan(Source: Sanjyot Keer/Your Food Lab)

What inspires you every day?

The inspiration comes from the fact that I get to cook every single day. To be able to do what I do daily, to be known for it, and to be loved for it is the best feeling you could ever have. Waking up every single day and realising what I’m getting to do is the inspiration. I think that’s the most basic and the greatest inspiration I have. And I’ll keep doing that, keep cooking till I can, and I’ll keep spreading smiles through my cooking.

What do you mostly cook at home?

What I eat at home is very simple for lunch: sabzi, roti, and maybe sometimes khichdi, dal chawal, kadhi khichdi, and Gujarati kadhi khichdi. Whenever we want to have some comfort food, I like to do a lot of tandoor and barbeque stuff at home. I’ll stretch some pizza, cook some very homely Indian food, and maybe some kulchas someday, so it’s a mix of everything, and it also depends on the mood of my family. If my wife wants to eat something, I’ll cook for her. I love that. Sundays are usually for mutton, so I’ll make mutton curry.

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