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Innovation
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Parmaarth Kapur, Cooking
He loves fusing food fundas in the kitchen.
By Ira Swasti
Photograph by Subhojit Paul
Parmaarth Kapur relishes experimenting with palates. He loves food too much to not know how to cook, says Kapur, the co-founder of Anubhav Apparels, a Rs 25-crore garments business in Noida. He began tickling the tastebuds eight years ago, using his mother’s recipes to whip up a perfect dal, rice and chicken. But the homemade food didn’t quite satiate the master chef in him. He soon began fusing food fundas together—Thai spices in tandoori dishes or Indian dishes made in tagine, a Moroccan clay pot. Now, cooking is his recipe to unwind. “I go into this zone while I’m cooking,” says Kapur.
His Guru
Kapur devours cookbooks written by celebrity chef Jamie Oliver. “He’s a fun guy and totally into outdoor cooking. Like him, I wish to set up my own barbecue and invite friends over.”
Finger Lickin’ Good
Regional cuisines such as Goan, Malabari and Konkani, are among his favourites. He loves eating out at the Oh! Calcutta in Delhi and at the Mom’s Kitchen in Goa
Master Chef Moment
Thanks to his wife Alka, co-founder of Anubhav, who “can’t cook”, Kapur gets into a frying, broiling and basting frenzy thrice every week. He fondly remembers a prawn biryani he made for Alka. “She said it was the most amazing thing she’d ever had.”
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