Sanjeev Kapoor puts the secret sauce in McDonald's new brand film
, the franchisee for
McDonald's
in West and South India, has unveiled a new brand film featuring culinary personality
Sanjeev Kapoor
to promote its recently introduced '
Protein Plus Slice
.' This marks a continuation of Kapoor's association with the brand, following his appearance in the campaign for the
Multi-Millet Bun
last year.
The new film, conceptualized by
DDB Mudra
, centers on an interaction at a McDonald's outlet. Chef Kapoor, positioned behind the counter, engages with a young fitness enthusiast and his younger brother. The narrative unfolds as Kapoor introduces the 'Protein Plus Slice' when the older sibling orders his usual items. A humorous exchange ensues between the brothers over the quantity of slices, illustrating the ability for customers across age groups to personalize their protein intake while enjoying McDonald's menu items.
Chef Sanjeev Kapoor expressed his views on the continued partnership, stating, "It is gratifying to extend my association with McDonald's, a brand known for its menu innovation that caters to diverse customer preferences. This initiative towards protein enhancement is commendable, and I appreciate how the Protein Plus range integrates taste with nutritional considerations."
Rahul Mathew
, chief creative officer and executive director, DDB India, added, "The 'Protein Plus Slices' extend McDonald's core belief of being for everyone, now including those seeking additional protein. Whether for nutritional needs or a workout regimen, McDonald's aims to cater to these requirements."
Akshay Jatia, chief executive officer, Westlife Foodworld, commented, "At McDonald's India, we have consistently aimed to offer customers greater choice."
Watch the film here:
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Hindustan Times
9 hours ago
- Hindustan Times
Chef Sanjeev Kapoor shares top 6 delicious coconut curries for both vegetarians and non-vegetarians: Fish to green moong
In a March 1 blog on his website, chef Sanjeev Kapoor spoke about the versatility of coconut in creating rich, creamy curries that balance bold spices with velvety textures. He shared recipes of coconut-infused curries suitable for vegetarians, seafood lovers, and meat enthusiasts, emphasising coconut's ability to enhance flavours and soften spice heat. Also read | Chef Sanjeev Kapoor shares 5 delicious ways to sneak protein into your daily diet: Moong dal to vegan omelette with tofu Chef Sajeev Kapoor said coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. (YouTube/ Sanjeev Kapoor Khazana) Chef Kapoor said, 'Coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. Whether you're preparing a light, tangy seafood dish, a hearty vegetarian delight, or a rich, indulgent curry, the versatility of coconut makes it an essential ingredient. The natural sweetness and creaminess of coconut elevate these dishes, providing the perfect balance to the spices and heat that make curries so irresistible. So, the next time you're planning your meal, reach for some coconut and discover the wonderful world of coconut-infused curries. You won't be disappointed.' He shared his recipe for coconut fish curry, which combines fresh fish with coconut, tamarind, and spices for a vibrant, velvety dish. Chef Kapoor's green moong in coconut gravy is a vegetarian curry with green moong beans, coconut, and spices like cumin and turmeric. He also posted his recipe for kadla curry, a Kerala dish with Bengal gram, coconut, and spices like black pepper and garam masala, paired with rice or flatbread. Chef Kapoor also shared recipes for creamy coconut prawn curry (Prawns in a rich coconut milk gravy with ginger, garlic, and curry leaves, served with steamed rice), chicken Chettinad (A fiery south Indian curry with coconut balancing intense spices like cinnamon and cloves) and chingri malai curry (A Bengali prawn curry with coconut milk, cardamom, and mustard seeds for a luxurious, silky dish). Coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 12 surmai darnes 1 cup scraped coconut 1 medium onion 1 inch piece ginger 3 garlic cloves 4 tbsps oil 8-10 black peppercorns 6 dried red chillies Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder 1 tbsp tamarind pulp ½ tsp mustard seeds 10-12 curry leaves ⦿ Method 1. Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly. 2. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly. Set aside to cool. 3. Heat 2 cups water in another non-stick pan. Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer. 4. Grind the sautéed ingredients with a little water to a fine paste. 5. Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done. 6. Remove the fish pieces and place in a bowl. Strain the gravy, pressing the masala to extract maximum flavour. Pour gravy over the fish pieces. 7. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve hot with steamed rice. Green moong in coconut gravy recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups sprouted green gram, peeled 1 cup fresh coconut slices 2 tablespoons chopped fresh coriander leaves 8-10 cashewnuts 1 green chilli, chopped ½ teaspoon turmeric powder Salt to taste 2 tablespoons coconut oil 1 tablespoon coriander seeds ½ teaspoon fenugreek seeds (methi dana) 3 dried red chillies ½ teaspoon rice 1 teaspoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves ½ teaspoon asafoetida ⦿ Method Bring 2 cups water to a boil. Add sprouts, 1 tablespoon chopped coriander, cashewnuts, and green chilli. Mix well, cover, and cook on low heat for 3-4 minutes. Add turmeric powder and salt, stir, cover, and cook for another 2-3 minutes. Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds, letting them splutter. Add broken dried red chillies and rice, sauté well. In a grinder jar, combine coconut slices, tamarind paste, sautéed ingredients, and ½ cup water. Grind into a fine paste. Add the ground paste to the sprouts with a little water. Stir and cook on low heat for a minute. Heat remaining coconut oil in a small tempering pan. Add mustard seeds, let them splutter, then add curry leaves and asafoetida. Pour this tempering over the sprouts, cover immediately, and cook for a minute. Uncover, mix well, cover again, and simmer for a minute. Serve hot, garnished with the remaining chopped coriander. Kadla curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 1 cup brown Bengal gram (kadla), soaked overnight 2 tablespoons oil 1 tablespoon coriander seeds 4 dried red chillies 20-24 curry leaves 1 large onion, sliced 4-5 garlic cloves ½ cup scraped fresh coconut 1 large onion, chopped ½ teaspoon red chilli powder Salt to taste Fresh coriander sprig for garnish ⦿ Method 1. Put the brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. Switch the heat off and allow the pressure to reduce completely. 2. Heat 1 tablespoon oil in a shallow pan. Add coriander seeds, red chillies, 10-12 curry leaves, and sliced onion and sauté for 2 minutes. Add garlic, and coconut and sauté till lightly coloured and fragrant. Switch the heat off and allow to cool slightly. 3. Transfer the mixture into a mixer jar and add 1 cup water and grind to a smooth paste. 4. Heat remaining oil in a deep non-stick pan. Add the chopped onions and remaining curry leaves and sauté till lightly coloured. 5. Add cooked gram mixture along with the water in which it was cooked. 6. Add the ground paste, red chilli powder, and salt and mix well. Cook for 4-5 minutes or till the curry thickens slightly. 7. Serve hot garnished with coriander. Creamy coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups coconut milk 15-20 large prawns, cleaned, deveined and washed Salt to taste ½ tsp turmeric powder A pinch + ½ tsp red chilli powder 2½ tbsps oil 1 tsp mustard seeds 2-3 dried red chillies 1 large onion, finely chopped 2 medium tomatoes, finely chopped 10-15 curry leaves 2-3 green chillies, slit Crushed black peppercorns to taste 1 tbsp tamarind pulp Fried curry leaves for garnish Steamed rice to serve ⦿ Method 1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp red chilli powder and mix well. Set aside to marinate for 10-15 mins. 2. Heat oil in a kadai. Add mustard seeds and let them splutter. Add dried red chillies and sauté for a few seconds. 3. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix. 4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. Add remaining red chilli powder and remaining turmeric powder and mix well. 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Chicken Chettinad recipe by chef Sanjeev Kapoor ⦿ Ingredients 750 chicken, skinned and cut into 12 pieces on the bone 5 tablespoons oil 5-6 dried red chillies ½ cup scraped fresh coconut 1½ teaspoons poppy seeds (khas khas) ¾ teaspoon coriander seeds ½ teaspoon cumin seeds 3 green cardamoms 2 cloves 1 inch cinnamon 1 star anise ¾ teaspoon fennel seeds (saunf) ¾ inch ginger, chopped 8 garlic cloves, chopped 1 medium onion, chopped 8-9 curry leaves 2 medium tomatoes, chopped 1 teaspoon red chilli powder ¼ teaspoon turmeric powder Salt to taste 1½ tablespoons chopped fresh coriander leaves 1 tablespoon lemon juice Fresh coriander sprigs for garnish ⦿ Method 1. Heat 1 tablespoon oil in a non-stick pan, add dried red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant. Take the pan off the heat and allow to cool slightly. Transfer this in a mixer jar, add 1 cup water, ginger, garlic and grind to a fine paste. 2. Heat remaining oil in a thick bottom pan, add onion and sauté till golden. Add curry leaves and ground paste and sauté for 3-4 minutes. 3. Add tomatoes, red chilli powder, turmeric powder, salt and sauté for further 2-3 minutes. 4. Add chicken, mix well and sauté for 5 minutes on high heat. Add 2 cups of water, mix, cook till the mixture comes to a boil. Cover and cook for 12-15 minutes. 5. Add coriander leaves and mix well. Switch the heat off and add lemon juice and mix. Transfer in a serving bowl, serve hot with coriander sprigs. 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Add bay leaf, cloves, cinnamon stick, green cardamoms, cumin seeds, and sauté for a few seconds. Add ground paste, mix and cook till the oil separates. Add remaining turmeric powder, red chilli powder, break the ends of the green chillies, and add into the mixture, add cumin powder, and mix well. 5. Add coconut milk, mix and cook till the fat separates. Add salt and sugar and mix well. Add ½ cup water, mix and bring it to a boil. 6. Stir in the prawns, cook till the mixture comes to a boil. Switch the heat off, drizzle melted ghee, sprinkle Bengali garam masala, fried cashew nuts, fried raisins and drizzle some coconut milk. Cover and let it rest for 5 minutes. 7. Transfer the gravy into a serving bowl, garnish with fried cashew nuts, fried raisins, sprinkle Bengali garam masala, drizzle coconut milk, and garnish with green chilli. Serve hot with steamed rice and lemon wedges. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
India Today
a day ago
- India Today
Sara Ali Khan and Khushi Kapoor trolled for ramp walk at India Couture Week
Bollywood actors Sara Ali Khan and Khushi Kapoor recently came under fire for their ramp walk at the India Couture Week 2025 held in New Delhi. On Tuesday, Khan showcased designer Aisha Rao's creations, while Kapoor took the spotlight wearing Rimzim Dadu's collection. Soon after the show, videos of their walks quickly went viral and drew a wave of criticism from social media videos of both actors walking the ramp were shared on Instagram and some criticising their walk. Khan can be seen wearing a rose gold lehenga featuring motifs of nature such as palms and banana leaves. She paired her ensemble with understated makeup and loose hair. View this post on Instagram A post shared by Viral Bhayani (@viralbhayani)A bunch of them called her princess and showered love on her. One user remarked on the ' Dino' actor's walk, "Incoming well-deserved trolling in 3...2...1... Why after all the previous disasters, Why ?(sic)." Another user noted, "Outfit looks very pretty, but her expressions are always a bit funny and ott (sic)." In contrast, Kapoor opted for a sculpted lehenga and bralette. The outfit reflected the traditional crafts of Gujarat, like patola and mirror work. A social media user questioned, "How are these nepos not good at anything? (sic)." While a section of people shared heart emojis for her, some made fun of her walk. On the professional front, Sara Ali Khan was recently seen in filmmaker Anurag Basu's ' Dino'. She was paired opposite actor Aditya Roy Kapur in the film. The film received mixed reviews and a moderate box office response. The film also featured Pankaj Tripathi, Konkona Sensharma, Fatima Sana Shaikh, Ali Fazal, Neena Gupta and Anupam Kher in key Kapoor's acting career began with 'The Archies'. Directed by Zoya Akhtar, the movie was released on Netflix and received mixed reviews. She then featured in 'Loveyapa' opposite Junaid Khan, which tanked at the box office. Her last appearance was in 'Nadaaniyan', co-starring Ibrahim Ali Khan. The film also did not fare well, and both actors faced further trolling.- EndsMust Watch
Economic Times
2 days ago
- Economic Times
Shammi Kapoor proposed to her at 17, but one Kapoor family rule ended their love story. The Bollywood heartthrob's romantic ‘nightmare'
Synopsis During the filming of Brahmachari in 1968, a tender relationship blossomed between Shammi Kapoor and Mumtaz. Kapoor, a widower, proposed to the young actress, but she declined due to his demand that she give up her burgeoning career. Mumtaz, supporting her family, chose her professional path, leaving a lasting emotional impact on both despite their eventual separate lives. Agencies Shammi Kapoor and Mumtaz shared a deep connection during Brahmachari filming. Kapoor proposed marriage, but Mumtaz declined. Long before paparazzi and Instagram romance confirmations, Bollywood's silver screen was home to love stories that rarely made it past studio lots. One such tale — tender yet tinged with heartbreak — unfolded between superstar Shammi Kapoor and a young rising actress, Mumtaz, during the filming of the 1968 classic Brahmachari . Rumours swirled for years about their alleged affair, but it was only later, that both stars spoke candidly about the relationship that 'was not a love affair, it was much more,' in Mumtaz's own words. In an interview archived by Rediff , Mumtaz disclosed that Kapoor had proposed marriage when she was just 17. While deeply in love, she turned him down — not because she didn't feel the same, but because of a difficult demand: Kapoor had asked her to quit acting. 'He wanted me to give up my career when I was just 17,' she said. 'Unfortunately, womenfolk in the Kapoor family did not work during those days.' For Mumtaz, who was supporting her family and already earning a substantial income — reportedly Rs 8 lakh as a struggler — walking away from the industry wasn't an option. 'I don't think anyone can give me the same amount of love that he showered on me. I never forgot him,' she added emotionally. 'Even today when his name is mentioned, tears well up in my eyes.' By the time Brahmachari was being filmed, Shammi Kapoor was already a widower, having lost his first wife, actress Geeta Bali, to smallpox in 1965. Kapoor, known for his flamboyant screen presence and infectious energy, was privately grieving and perhaps seeking companionship in the comforting bond he found with Mumtaz. Speaking to Lehren Retro , Kapoor recalled, 'At that time, I was a widower and Mumtaz was a very beautiful thing in that movie. For a short while, we both had dreams, but then it turned into a nightmare. So, it's fine. I am happy as I am today.'Mumtaz, who would go on to become one of the most celebrated actresses of the 1970s with hits like Do Raaste , Khilona , and Roti , had to choose between love and legacy. 'I had a family to support,' she explained. 'I was the highest paid actress of my time… I wanted only the best in life."Both actors eventually moved on in life. Kapoor married Neila Devi in 1969, while Mumtaz married businessman Mayur Madhvani and settled in London. Yet, the emotional imprint of their bond remained indelible.
