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Home»Lifestyle»‘Yeh toh apna bhaji pav ho gaya’: Chef Sanjeev Kapoor recalls PM Modi’s hilarious reaction to being served Emirati breakfast; how food connects cultures | Food-wine News
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‘Yeh toh apna bhaji pav ho gaya’: Chef Sanjeev Kapoor recalls PM Modi’s hilarious reaction to being served Emirati breakfast; how food connects cultures | Food-wine News

May 1, 2025No Comments4 Mins Read
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Celeb chef Sanjeev Kapoor just lately shared a memorable expertise of cooking for Prime Minister Narendra Modi throughout a go to to Abu Dhabi. 

Talking in regards to the encounter throughout an interview with Mashable India, Kapoor described how he rigorously curated a breakfast menu that mirrored each his culinary model and native Emirati traditions, making certain all the things was purely vegetarian. “Hum Abu Dhabi mein the, toh phir maine unko apna toh khana diya hello naashte mein… toh maine native khaana bhi Emirati khaana, vegetarian sab toh (We have been in Abu Dhabi, so I gave him my meals for breakfast… however I additionally served native Emirati dishes, all vegetarian),” Kapoor mentioned. “Sab unhone attempt kiya. Kehte hain ki matlab, jo agar kisi jagah ka, tradition ka, yeh pata karna hai, toh khaane se bohot acha pata chalta hai (He tried all the things. They are saying that if you wish to perceive the tradition of a spot, meals is one of the best ways to do it).”

Kapoor additionally gave insights into Prime Minister Modi’s consuming habits, highlighting his simplicity and deep respect for meals. Recalling a selected second, he mentioned in Hindi, “I keep in mind serving him ful medames (a Center Jap dish constructed from fava beans). I advised him, ‘Sir, right here they add some chopped onions, tomatoes…’ and he laughed and mentioned, ‘Yeh toh apna bhaji pav ho gaya’ (‘This is rather like our bhaji pav’).” Including extra about Modi’s preferences, Kapoor mentioned, “His meals is straightforward and purely vegetarian. He eats khichdi, parathas, theplas — all the things.”

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Traditionally, how essential has meals been in serving to vacationers and leaders perceive new locations and communities?

Alok Singh, knowledgeable on meals historical past and science at Diga Organics, tells indianexpress.com, “Meals has lengthy been one of the vital intimate and efficient entry factors right into a area’s tradition. Traditionally, merchants, explorers, diplomats, and even emperors have used meals as a method to attach with unfamiliar communities. Meals reveal way more than simply elements; they mirror local weather, agricultural patterns, non secular beliefs, social customs, and even historic commerce routes.”

How have totally different cuisines tailored to vegetarian preferences when internet hosting friends with dietary necessities?

Chef Sanjeev Kapoor mentioned adapting native Emirati dishes into vegetarian codecs for Prime Minister Modi. Singh explains that adapting recipes for friends’ dietary wants will not be a contemporary phenomenon; it’s an age-old follow rooted within the rules of hospitality. “Throughout cultures, hosts have historically modified or innovated dishes to indicate respect to their friends’ beliefs, whether or not because of faith, well being, or private choice.”

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For example, Singh notes, Mughal emperors have been recognized to fee particular vegetarian feasts when internet hosting Jain or Vaishnavite friends. Within the Center East, Christian monks travelling via Islamic areas would usually be served meat-free variations of conventional dishes. In actual fact, the unfold of Indian vegetarianism alongside commerce routes led to the invention of completely new plant-based variations of Persian, Arab, and Southeast Asian dishes.

How widespread is it for vastly totally different areas to have variations of the identical ‘easy, hearty’ dishes?

When Prime Minister Modi in contrast Abu Dhabi’s ful medames to India’s bhaji pav, it highlighted how totally different cultures have comparable consolation meals. “It’s extremely widespread and engaging to search out comparable consolation meals throughout vastly totally different geographies. Many cultures, regardless of having no historic contact with each other, have arrived at strikingly comparable dishes utilizing domestically accessible elements,” observes Singh.

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From Italy’s minestrone to Mexico’s frijoles, and from Egypt’s ful to India’s chana or rajma, we see echoes of a shared human intuition, to search out consolation in heat, simplicity, and flavour. These parallels aren’t mere coincidences; they mirror our shared histories of migration, commerce, and adaptation.



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