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Netflix’s Dining with the Kapoors proved that everyone, celebrity or not, loves a good feast. The Kapoors, widely regarded as the first family of Hindi Cinema, come together to celebrate the 100th birth anniversary of legendary actor and filmmaker Raj Kapoor. Over a meal, they divulge nostalgic stories, decode Raj Kapoor’s legacy, and enjoy dishes that marry secret recipes (from the treasure trove of Krishna Raj Kapoor) with novelty twists.
The result? A reminder of what dining with family can look like for many of us – the inimitable chaos, inside jokes, banter, and, of course, food. And a table of food that had viewers salivating through the screens. If you’ve still got the menu on your mind, then here’s a breakdown of every dish served (and what makes it special!)
Dining with the Kapoors: The First Courses
The celebration was organised by Raj Kapoor’s grandson Arman Jain, who also decided on the menu and was the head chef behind the dishes. Let’s look at the key dishes.
Mac and Cheese
Image Credits: Netflix
Mac and cheese is a classic casserole, popular in the UK and the US. It features macaroni pasta submerged in cheese sauce and baked. The Kapoors, as shared on the show, have also long enjoyed this dish, calling it a “bake”. However, the dish they enjoy is an Indianized version of the classic. Here, the bake is finished off with a ghee-based tadka (tempering). The unusual twist at the end was thanks to their grandmother’s touch, who, like any other grandmother, believed in adding copious amounts of ghee to most dishes - Indian or not.
Fish Curry and Steamed Rice with Ghee
Image Credits: Netflix
Fish curry and steamed rice, a staple across many coastal cuisines, are found in most South Indian states. As per the docu-drama, the late Krishna Raj Kapoor served a silver katori (bowl) of ghee with food. It was for drizzling over most dishes, including this one. In the Netflix version, Jain offers his own twist – serving the dish with a small ghee dropper to replicate the richness (and warmth) of their traditional meals.
In the first two courses, Jain tried to go dish by dish, serving individual courses rather than the traditional Kapoor-style dinners, where all dishes are arranged on the table for everyone to enjoy, partake, and share. By the third dish, it was back to the original serving style.
Mutton, Paneer and More: Kapoor Style Courses
From creamy meat curries to loaded lentils and a variety of breads, the Kapoor Style Course featured dishes from across the nation. And it was a meal worth savouring.
Junglee Mutton
A traditional Rajasthani meat curry junglee mutton literally translates to jungle meat. Made from lamb meat, the curry is famous for its signature red colour – a result of employing red chillies.
Mutton Yakhni Pulao
A delicacy from the hills of Kashmir, the dish features rice cooked in a spiced mutton broth. In fact, "yakhni" refers to a yoghurt-based gravy or broth. What distinguishes it from other rice dishes is the absence of tomatoes and turmeric.
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Truffle Dal
Image Credits: Pexels
Dal Makhani is a North Indian classic made from slow-cooking black lentils (urad dal) and kidney beans. In the version served online, truffle oil was added to the dish for a luxurious flavour.
Paneer Makhani
Paneer has long been associated with fine dining and special occasions in India. Cottage cheese cubes are simmered in rich gravy, made from onions, tomatoes, and kitchen spices. The word ‘makhani’ refers to the addition of butter or cream, which adds an unmistakable silkiness to the dish. It’s what makes this curry a perfect main for flatbreads or even steamed rice.
Paya
A South Asian stew or soup made from the slow-cooked trotters (feet) of goat, lamb, cow, or buffalo. The name "paya" literally means "feet" in Hindi and Urdu. It has multiple regional variations, but almost all require trotters to be simmered for hours (sometimes overnight) to extract the collagen and rich flavours.
Chicken Curry
There are more variations of chicken curry than the dishes on the Kapoor table, and each one has loyalists. One of the most common versions includes chicken pieces simmered in a rich, onion-and-tomato-based gravy.
Dahi Pakodi Kadhi
A yoghurt-based curry made from gram flours, dahi pakodhi kadhi is a popular Indian dish with each region, from Rajasthan and Gujarat, to Punjab, making their own variation. This variation features a curry with deep-fried onion and gram flour fritters (pakoras). It’s best enjoyed with steamed rice.
Chilke Wale Aloo
Saute, fry, boil, or mash them — potatoes always taste amazing. This is one of the simpler dishes, comparatively, on the table, where potatoes are cooked with the skins on. Keeping the skins helps the dish retain a crunchy, slightly crispy texture.
Breads
- Malabar Paratha (also known as Kerala Parotta or Porotta) is a popular, flaky, layered flatbread known for its crispy exterior and soft interior.
- Laccha paratha is a multi-layered Indian flatbread made with just four ingredients: all-purpose flour, semolina, sugar, and salt. The layers are made by creating pleats on the roti and folding them, just like a pinwheel
- Brun pav, also known as kadak pav or gutli, is a popular, crusty round bread roll originating from the Irani cafés and bakeries in Mumbai, India. It has a crisp exterior crust, which is achieved through steam baking. The inside, however, is soft, airy, and spongy.
Image Credits: Wikimedia Commons
Food for the Soul (and Stars)
The docu-drama was a kaleidoscope of food, memories, and sneak peeks into celeb lives. For ardent foodies, it was also an inspiration to recreate dishes or simply order them and satisfy those cravings. Ultimately, though, it confirmed the universal fact — few things can bring together different generations and personalities like hearty, soulful food.
