If you're not enjoying food, it's not healthy: Sanjeev Kapoor on healthy eating

Chef Sanjeev Kapoor, a well-known figure in Indian cuisine, emphasized during a recent interview with India Today Television that healthy eating does not equate to sacrificing favorite foods. Instead, he argued that enjoyment is a crucial component of a balanced diet. The discussion took place in New Delhi on August 22, 2026, and covered several aspects of modern eating habits, including the role of technology, the decline of home cooking, and the importance of mental well-being. According to Kapoor, the shift away from traditional home cooking is driven by multiple factors. Long working hours, increasing societal pressures, and the dual-income structure in many households have led to fewer opportunities for individuals to prepare meals at home. As a result, convenience-driven options such as ready-to-eat meals and food delivery services have gained popularity. However, this trend has raised concerns about the quality and nutritional value of the food consumed regularly. Kapoor pointed out that while home-style food is in demand, it is not always synonymous with food prepared at home. He suggested that the concept of "home-style" often refers to familiar flavors and preparations rather than the act of cooking itself. This distinction highlights a broader cultural shift toward convenience over tradition, even among those who value their culinary heritage. The chef also addressed the misconception surrounding frozen food. Contrary to popular belief, he stated that freezing does not inherently make food unhealthy. In fact, freezing can help preserve nutrients and prevent spoilage without the addition of harmful preservatives. However, proper handling is essential. Kapoor recommended dividing frozen meals into smaller portions and allowing them to thaw gradually in the refrigerator, rather than using rapid methods such as running water or leaving them out at room temperature. Repeatedly thawing and refreezing food can lead to degradation in texture and flavor, as well as potential safety risks. Another key point raised by Kapoor was the issue of repeatedly heating cooking oil. He warned that leftover food particles in oil can cause burning and the formation of harmful compounds when the oil is reused. To mitigate these risks, he advised filtering the oil after each use and avoiding the practice of reheating food multiple times. These recommendations align with broader public health initiatives aimed at reducing the risk of chronic diseases linked to poor dietary practices. In terms of dietary choices, Kapoor supported efforts to limit the intake of sugar, salt, and oil. He connected these reductions to the rising prevalence of conditions such as diabetes and obesity in India. Despite advocating for moderation, he stressed that complete elimination of beloved foods is unnecessary. Instead, he encouraged a mindset of balance and flexibility, suggesting that even daily meals can be considered "cheat meals" if they allow for personal enjoyment. Perhaps the most striking piece of advice came when asked which ingredient people should cut down on. Kapoor responded with a surprising yet insightful answer: "Stress." He drew attention to the mind-gut connection, emphasizing that emotional well-being significantly influences physical health. For Kapoor, food is more than sustenance, it is an integral part of life. He concluded by stating that healthy food must be enjoyable, reinforcing the idea that true wellness begins with pleasure and satisfaction in what we eat.