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Exemplary Tribute to Kargil War Heroes: Padmashri Awardee Chef Sanjeev Kapoor prepared Tiranga Kheer

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Padmashri Awardee Chef Sanjeev Kapoor and Chef Abhishek Gupta

The dinner was organised at Batra transit camp in Drass sector.

Padmashri Awardee Grand Master Celebrity Chef Sanjeev Kapoor along with Chef Abhishek Gupta, Executive Sous Chef of The Leela Gurugram with team of army chefs  prepared ”Tiranga kheer” at the ”badakhana” (grand dinner) in a special tribute to heroes of the Kargil War. The dinner was organised at Batra transit camp in Drass sector. The grand dinner was organised on Thursday 25th June, 2019 for the families of martyrs, serving troops and Army veterans. The dinner was organised a day ahead of the Kargil Vijay Divas on Friday26th June, 2019.

The grand dinner ”Mission Taste of Kargil” served dinner to 500 people, including the kith and kin of martyrs, veterans, serving troops, ”veer naaris” (widows of martyrs), and gallantry awardees among others. The event was attended by senior officers from Indian Deefence services.

The exclusive menu for special day included Kargill Vijay Diwas Kheer, Lalla Musa Dal, Hing Dhania ke Aloo, Makhmali Paneer Anardana, Khadey Masale ka Kukkad, Masala Puri, palak puri and Protein Pulao.

Padmashri Awardee Chef Sanjeev Kapoor with Army personnel at Base Camp of Drass sector

Elated on the occasion, Padmashri Awardee Grand Master Chef Sanjeev Kapoor said “Kargil, a word and sentiment that is forever etched in the mind of every Indian. On the 20th anniversary of Kargil Vijay Divas, I’ve had the opportunity to interact with our distinguished Indian Army as well as families of the martyrs. I can’t even begin to explain what a feeling it is, to be here amidst these iconic people. My mission is to bring joy to the people in this battle zone and we had been trying to reach out to the families of such bravehearts through food.

Chef Kapoor further added “A special three-layer Tiranga kheer prepared on the theme of 20th anniversary of Kargil Divas. We used locally sourced ingredients like ‘Khurmani (dried apricot) and different types of edible flowers were integrated into the dishes. Preparing food for the troops and their families is a big event of my life. I have waited for this moment for long and I am very happy to be with brave hearts”.

It may be noted that Chef Sanjeev Kapoor is known for participating in noble cause time again. Despite his hectic schedule he makes sure to attend event of social causes. He attempted World record and achieved it too. He along with the help of over 50 volunteers prepared whopping 918 kilograms Khichdi, to give the Guinness Book of World Records its newest entrant.

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