Welcome Broccoli into Indian Kitchens

For a long time, broccoli felt like that vegetable, the one you saw in fancy restaurants or in “healthy food” posts online. Nice to look at, maybe… but not really ours, right?

But things are changing. And according to Chef Sanjeev Kapoor, now is exactly the right time for broccoli to become a regular part of Indian kitchens.

At a recent food conference, Chef Kapoor shared something very simple yet powerful: today, food is no longer about only taste or only health. It has to be both. And that’s where broccoli fits in perfectly. Bright green, fresh florets, quick to cook, broccoli is not just healthy, it’s also a joy to cook with. As Chef Kapoor said, just looking at it makes you feel healthy!

One of the most interesting stories he shared was very personal. Years ago, when broccoli was still considered “exotic” in India, Chef Kapoor was cooking with it on an international TV show. His father‑in‑law, watching the shoot, smiled and said: “When I studied in the UK, broccoli was considered a poor man’s cauliflower.” Yes, poor man’s cauliflower!

How times change. Many of the vegetables we think of as “Indian” today, tomatoes, potatoes, and chillies, were not even part of our food 500 years ago. They came from outside, slowly became familiar, and today we can’t imagine cooking without them. Food travels. Food changes. And food brings people together.

So why broccoli, and why now?

• Easier availability – You can now find fresh broccoli in many markets
• Easy to cook – Stir‑fry, sabzi, soup, curry… it works everywhere
• Familiar flavours – Pair it with Indian masalas and gravies
• Healthy without being boring – Full of fibre, antioxidants, and nutrition

Chef Kapoor even shared that one of his first TV dishes was broccoli cooked in a makhani (butter‑style) sauce. Imagine that broccoli in a butter‑chicken style gravy! Sounds delicious already, doesn’t it? From Aloo Gobi to Aloo Broccoli?

Here’s something fun: Chef Kapoor pointed out that in some dhabas today, you already see aloo broccoli more often than aloo gobi. That’s a big sign. Broccoli is versatile, maybe even more than cauliflower. From curries and stir‑fries to soups, cutlets, pasta, and even cupcakes (yes, someone made a broccoli cupcake!), it fits beautifully into everyday cooking.

One lovely thing Chef Kapoor said was this: vegetables also need celebration. When we talk about an ingredient, cook with it, enjoy it, and share it with family, that’s when it becomes part of our lives. Broccoli is local, sustainable, nutritious, and perfect for today’s lifestyle. And if one of India’s most trusted chefs says broccoli is one of his favourite vegetables… that says a lot.

If you haven’t cooked broccoli yet, this could be the perfect time to start. You don’t need to change your cooking style, just invite broccoli into it. Because sometimes, a small green change on your plate can make everyday meals healthier, happier, and more exciting. 🥦💚

Sanjeev Kapoor is an Indian celebrity chef, television presenter, cookbook author, and entrepreneur. He is widely known for hosting the long‑running cookery show Khana Khazana and was awarded the Padma Shri in 2017 for his contributions to the culinary arts.

With decades of experience in the culinary world, Chef Kapoor has played a key role in shaping modern Indian cooking, where taste and health go hand in hand. Through his TV shows, books, and restaurants, he has inspired people to enjoy simple, nourishing, flavourful food, grounded in his belief that everyday home‑cooked meals can be both comforting and healthy.