In this episode, we chat with Sanjeev Kapoor, the famous Indian celebrity chef, Padma Shri-awardee, entrepreneur and television personality. He rose to fame after hosting Khana Khazana (an Indian cookery show) in the early 90s. It was the longest-running show of its kind in Asia with over 649 episodes over 19 years. He also holds a Guinness World Record for cooking 918 kg khichdi live at World Food India 2017. In 2017 he was the only chef in Forbes ‘top 100 Indian celebrities’. Sanjeev’s business ventures range from premium cookware and appliances brand Wonderchef to TV channel FoodFood and 65 chain restaurants under different brands in nine countries. During the podcast, Sanjeev talks about creating the content that he personally enjoys and running multiple ventures with partners he trusts and is comfortable with. This conversation is pure gold for someone who’s either currently in or planning to enter the food industry to get a top-level perspective of how things work and what all should you consider and various stages in your journey. Notes – 02:30 – Getting nostalgic with the Khana Khazana show 04:54 – Being a content person at heart via books, website, social media, & TV channel 07:48 – Working with Pharma companies to bring nutritional foods of medicinal value 08:21 – KitFresh via Amazon: Ready to cook fresh meal kit 09:19 – 4000+ employees under Sanjeev Kapoor’s Brand 11:12 – Family background & early career 16:38 – Being comfortable with discomfort 18:57 – Drive to start working on something new 23:45 – “If you continue to do things that give you pleasure, satisfaction, & purpose then it’s not work, it’s something that you’re enjoying all the time.” 26:34 – Deciding ownership of actionable in a partnership 33:43 – Understanding numbers and building scalable businesses 36:55 – Building comfort & trust prior to entering into a partnership Read the full transcript here: Siddhartha Ahluwalia 00:00 Hi, this is Siddhartha Ahluwalia. Welcome to the 100x entrepreneur podcast. Today we have with us Padma Shri awardee Sanjeev Kapoor, who is a famous Indian celebrity chef, entrepreneur, and television personality. We all grew up watching him, Sanjeev hosted a popular TV show Khana Khazana, the longest running show of his kind in Asia, which broadcasted in 120 countries and in 2010 had 500 million viewers. Sanjeev is a self-confessed geek and his love for technology were able to create wonder chef, a premium cookware and kitchen appliance brand. And which brought about a revolution in Indian kitchen through the kind of products the innovative technology is built on. And I leave up to Sanjeev you know, welcome to the podcast. Sanjeev. Sanjeev Kapoor 00:50 Thank you very much. Thank you. Thank you very much. Siddhartha Ahluwalia 00:54 It’s a pleasure to host you Sanjeev. I clearly remember growing up watching you on TV, and we were forced to watch because my mom started liking you. But because my mom used to say, this is my time. The evening time is for family serials. I am talking back in 90s. But Khana Khazana is her times. And I think that for millions of households. Sanjeev Kapoor 01:19 So yeah, that. Yeah, because I think cable and satellite television was new. So, In 92, Zee TV started that’s when I started. I was pretty young. I was in my 20s when I started that. So, it was something which was first of its kind resonated with the viewers. It was a sincere, honest show, and did really well. It was something where I don’t think anybody had imagined that it will see this kind of success. And while this show was the first of its kind, but soon, there were probably hundreds that followed, but I guess we were we were doing a few right things, I guess, which made it popular and successful. Siddhartha Ahluwalia 02:18 It means it made our legendary landmark in all our memories, despite all the hundreds of shows, every household still remembers Khana Khazana. Sanjeev Kapoor 02:30 Sure, yeah, that’s I think I said that it was sincere on honest show. And, and not just that. So, I did Khana Khazana continuously for 19 years. And the reason I stopped that was because I started my own TV channel food, food. And we’ve got similar kind of love on that. Also, the shows that I post on FoodFood, TV channel, we still continue to get that again, there are hundreds of shows, but we still topped the charts, which is, which is a good situation to be in its though now there is food everywhere, which is which is fantastic. And it’s I think the whole game is become very big, which probably started with just one show. But now it’s everywhere. recipes, food the on social media on TV on everywhere. It’s something that it touches many more people than what it used to. Siddhartha Ahluwalia 03:40 And I would like to ask you on your various entrepreneurial ventures, like talk more about wonder chef. What is it in more detail, the scale, it impacts, right and other ventures, which you are currently pursuing? Sanjeev Kapoor 03:53 Sure. So, I’ve been a content person. I thought that’s what I do. So, my first, my first extension of the television show was my books, which we use publish, and we still continue to do that. And then we took content onto digital platforms, sanjeevkapoor.com, website and business of that creating community of that. And then that led to creating communities on social media, also YouTube Sanjeev Kapoor Khana Khazana channel then Facebook, Instagram, Twitter, everywhere. So again, it’s content and commerce. That’s, that’s there. Again, then we took content to next level about 11 years ago when we when I started my own TV channel Foodfood. So that’s something I did. At the same time. I realized that while content is something that people are consuming and paying for, there was a need for things which people would use in kitchen, and I would, let’s say if I use the mixer grinder on my show, people who asked me, where did you get this, which one is it and I will travel the world and I would pick up the best globally and I would use on the show because it was fun to use good quality stuff. And people would want that. And I realized that there was an opportunity there. So that’s how wonder chef was born. So we do that. And we have other things, we have our own production house where we produce TV content, digital content, and films. So that’s what we do. But our focus is only food. That’s what we specialize in. So, we have our own studios of which specialize in food film. So, our talent is like that the facilities are like that. equipment is like that everything is focused around that. Then I also dabble with the newer things that are coming up. So, for example, I have I have a venture where we are looking at how content can become smarter for users and consumers. And we bring in AI into that, and a lot of machine learning into that. And that’s something which, which started as audio first. Something that we did on Amazon Alexa. Yeah. Yeah. So that’s something which is a cook along. It’s something which I will tell you, our world’s first to do that. So, I play around with that. And then now with this pandemic, I realize that food is important, but at the same time, we have to look at health mode. So, what we were looking at was a tasty, healthy food. But I realized that the health quotient of food, if we can deliver more through whatever interventions that you can think, whether it was functional foods, whether it was nutraceuticals, whether it is medicine, so in last one year, that’s something that I have started working on and working with two pharma companies. So, we have we have signed two joint ventures there on creating the new products, which would be which would be you could say they are tasty medicines or you could say they are foods which have loads and loads of medicinal benefit. And that’s something that is new. At the same time, we have a venture with the Amazon where we it’s called kit fresh, where we have meal kits, which is delivered to you and you can it’s a recipe is there everything is there. It’s pre prepared, no preparation is done and you can cook fresh food. And you don’t have to worry about the recipe how it will turn out all those things are given. So, if you love to cook, you want to take that you want to take that pain away of prepping. So, we say that we do the prep you be the chef. So that’s what Kit fresher. So, I would say All in all, these are a few things that we do. Siddhartha Ahluwalia 08:55 Awesome. And how many people does the brand Sanjeev Kapoor employ today? Sanjeev Kapoor 09:00 Oh my god. So, I think in terms of employment, if I were to say it would be a lot, they would, they may not be all directly employed by us, but by our brand. So, for example, let’s say we have a restaurant here by dimension, we have about 65 odd restaurants that we have. So, let’s say typically a restaurant employs 50 people, right? They may not be all on our payroll. Right. But that’s the staff of our staff. So that itself would be about 3000 people, another 500 would be at Yeah, now it’s a little less 500. Otherwise, we had about 700 people at wonder chef that we employ, then other people in our corporate office TV channel, all of that. So, another maybe 150 so All in all, yeah, you could say about 4000 people. Siddhartha Ahluwalia 10:04 Awesome. I would like to trace back to your roots, right? growing. Can you share more about your family growing up? And all before Khana Khazana? Sanjeev Kapoor 10:15 Yeah. So normal childhood father worked in a bank, mom looked after us, I have an older brother, one younger sister, I was born in Ambala. I’ve never lived there. It’s reason because that was working there. That’s one there. But maximum time I’ve spent is in Mumbai. That’s where I have lived. good student. And just at that time, I didn’t want to do what everybody else who was good when studies would do either become an engineer or a doctor, as I do something different. And that difference led me to doing the course in hotel management from Delhi Pusa. And then again, I said that, I don’t want to do what everybody else was doing. So, I thought, okay, I’ll do cooking. And that was something which was being different, it was something which was, like, really standing out in terms of having the guts to do that. And that, that has been my strength that I can stand out from the crowd, I can take that risk. And I did that. And it worked. Well, for me. Because when I started to cook, at that time, there were not many educated shifts. Yes. So that helped again, so my professional career moved very fast. within eight years, I was at the top of my professional peak in hotels in kitchen, I was executive chef of a large hotel, I had received the award of the best chef of India, when I was not even 28. So that that’s something which I felt happy that it also bothered me at the same time that if you’ve reached your professional being what next? So, then I decided that okay, maybe I’m not studied enough. So, I joined a part time course at narsee monjee Institute of Management Studies, I joined masters in marketing management, then suddenly, there was an opportunity to do one episode for a new upcoming channel of Food Show. So that from one episode, I converted that as an opportunity to 19 years of that. So that’s something that that takes effort that takes intelligence that takes persistence, it takes a lot of things you have to do. Right. And so, I did that. And in some sense, as they say, rest is history. Siddhartha Ahluwalia 13:23 So again, if I may ask, how’s the drive there to be so different? Right? You took so many different choices from the beginning, right? And so, what’s the reasons behind this drive if you if you go back? Sanjeev Kapoor 13:40 I think it’s, it’s who you are. It’s who you are, it’s intrinsic to you. That’s your character. And once you start to enjoy it, you enjoy it more. So, so it is and motivation is. So, for example, I never used to smoke or drink or anything. And when I joined Hotel Management and says, Now I don’t smoke or drink, or one month, you will start everything. Now, sure enough, everybody was doing that. Now, for me, it is important that what everybody is doing, I will not do it. So just to have that kick off standing out that I am not like you. I’m not crowd now that that what’s the motivation? I think it’s just the fun have fun of being different. There is not always there is logic. It is it’s just that it’s a challenge to yourself that can I do it. Can you do something that everybody else is not doing? Is that something people think that you are stupid. If you are not part of a crowd? It’s not. It’s not that I would do that with everything right? Yeah. So. So you, you pick and choose your battles. And then you focus on two things. And you do that. And it’s something which is becomes a part of you, it becomes who you are, and it defines you. And then people start expecting that when we will say, or everyone is doing this, you will not Yes, I would not so. So, for example, when I was doing Hotel Management, that used to be a diploma course, I said, Okay, let’s do something. So, you could do graduation. But in science, which I was a science student, there was no, you could not do through correspondence, you could do it through commerce stream. So, most of our other batchmates were either doing art stream or commerce stream. Now, commerce was considered a little higher than an art. So, I said, Okay, I’ll do commerce, then there was something which was either you could do B.com, or you could do B.com honors. I was the only one who did become honors. I was a science student, we will say, Are you mad? You don’t know, commerce, you don’t know, the more you tell me that? I cannot. I will. Right? So, it’s just it, it starts to motivate you, when you drive yourself and somebody challenges you, you want to prove somebody wrong. And then over a period of time it becomes it’s like, oh, my God, this chili so hot, you cannot eat it. Okay, I’ll tell you how we can eat it Siddhartha Ahluwalia 16:50 So, being comfortable with discomfort was your strength from the beginning? And with which you kept on honing over a period of time? Sanjeev Kapoor 17:00 That’s correct. That’s correct. Yeah, you could, yeah. Because then that becomes part of you that you start to breathe that and it you start taking pride in that you that’s, that’s the challenge. That’s the fun of it. And more, you do that more you achieve it. It Again, it fuels you more, Siddhartha Ahluwalia 17:25 it gets reinforced. from the point of Khana Khazana, how did you thought of starting various ventures, right? What are the building blocks of it, like, I believe it would have kept you very busy, and you will have a comfortable career in it? So then moving out. Also, these thought of building businesses, brick by brick, right over a period of time. So how did the train of thought start. Sanjeev Kapoor 17:58 So, once you start to do something, so I’m a very impatient person, and I need something new every time I it’s, I get bored with routine. So, for me, I am my learning is my passion, I love to learn. And so when you learn more things, you also that learning creates opportunities. And those opportunities are something which they look like sitting duck, that I can do it. Right. And it’s something that you feel, oh, it’ll be nice to do this. And if you if you enjoy something, if you like something, then there’s no pressure in that you just to do it. And it’s something that you do to learn. And while you’re learning something new, you see that all you started earning also. And when you when you do that, you just kind of starts to gather more momentum, start the scales up. But I do all of that, without putting any pressure on. I want to do it at a pace that I can enjoy. So that’s how I’ve done till now. And so, as I said that in last one year, I have signed two new ventures and why did I do it? But I said, Wow, this is exciting. I don’t know this. I don’t know the world of medicine. Right? I understand food, but today. I always enjoy that. Tell me a chef who understands how satellites for TV work. What a what kind of coating on a ban on material for cookware or how do microwave ovens work or how to when you’re interviewing somebody for artificial intelligence and different things. How many chefs would understand about NLP is and things like that, and it’s not that easy. And so, when I started to learn more about all the medicines that, but see medicine in your mind, like from childhood medicine is, oh my god, it’s so bad. Why because you don’t think of a medicine, which can taste good. It’s a kind of something you say medicine, it’s not tasty, right. So, if I can give you something, which is good for health, and is tasty, you will, you will not think of it as a medicine while it will have beneficial effects. So that’s what I want to focus on. As I as I learned, I’d say my God, it’s not rocket science, it is not something which is so difficult. So, so I’m enjoying it. And while I enjoy it, I create more opportunities, more business, but the underlying the thing is that it has to satisfy me. So, I only do it on a selfish person, I only do it because I enjoy it right? There are other beneficiaries in the process, but at the core of it when it starts, so for example. Now, last year, when lockdown started from next day, I started supplying food to hospitals, every day, we scaled it up by lakhs and lakhs of meals 15 days ago, because second wave started. We started working on it. And that’s why about late, I’d gone to a kitchen to see and how are we doing? So today, now we’re doing about 16 and a half 1000 meals every day to doctors and nurses. And in in about eight cities all over India. So, it’s something which why did I started, because I thought there was a need, but at the same time, it gives me satisfaction to do it. Again, the people will be benefited from them. But I think I am benefited more. I feel we will say no, no, that’s not bad. But I, I know that it’s something that gives me a lot of satisfaction. So, I do it. So, at the core, if you continue to do things, which gives you that that pleasure, satisfaction, purpose, then that’s not work. That’s you’re enjoying all the time. Siddhartha Ahluwalia 22:59 I can relate to it. I’ll share why I started along with my wife, 100xentrepreneur, and why the name came behind. So as an entrepreneur has seen my journey zero to one, and then I sold my company. And there was a huge burning desire to learn the one-100 part of entrepreneurship. That’s why i started is starting for a very selfish reason that I want to grow 100x of myself. Correct. And I thought, What’s the best way to learn it by asking other people? And what can I give them in return? are you know, the people who are listening to them, they’ll appreciate it. And that’s when I started and all the questions till now after 120 episodes. Each question is the thing which I want to learn this is not about you know what the audience wants to learn. This is very selfish. This is what I want to learn. From the guests who were coming on the podcast, I enjoy doing it. I can relate to it. And I don’t care about how many views come out of it easily to a podcast goes up that contributes to my learning. Sanjeev Kapoor 24:09 Yeah, so people laugh about to say no, that’s not true. I say no, it tends to be more most of the time it may be true people don’t. They may not agree they may not own up to it. But it’s something that I feel that’s why we will say joy of giving is more than joy received which is a fact which is a fact and it’s something which we want to give that’s why we gave and it gives us more satisfaction. That’s why we gave this it’s not that nobody is so when you when you are learning also because you want to learn it’s not that anybody has put any gun on your head and say oh, no this because you enjoy it. It’s something you feel good about. Whether it’s useful, useless you don’t know right It says that, again, it becomes part of you who you are. And it’s, it may be habit that you want to learn more, it is something that you feel that it is, you need it, it’s that times you feel that it’s good for you, or it may be good for you. But at the end of it, it puts no pressure on you to do that. And things that don’t put pressure on you, it means that you’re enjoying your life. You’re having fun, so why not? Siddhartha Ahluwalia 25:34 So, in your business ventures, right, just so many now, so how do you decide which part you will own? And which part other partners will own? Okay. Sanjeev Kapoor 25:43 So that’s, there’s never an easy answer to that. The way I like to typically work is that I want to stay focused on who I am, what I want to do, and leave everything else to be partners. So, I don’t want to do day-to-day management. That’s something that I say, No, I want to work on innovation, I want to work on things. So typically, I say that what do we bring to the table, we bring expertise, we will understand my name, face, brand people understand. So that’s, that’s a given. But more than that, there’s an expertise that I bring. So, I may not be an expert in a field. But if I start to do work with somebody, then in their chosen field, I bring in expertise, which means that if I start working with pharma companies, I will bring the expertise of their category by learning it from them. And when I learned to either from them or somebody else, when I learned from them, I give it a different perspective, because they’ve never thought of it. And it’s I’ve seen that when you are outside of something, the chances of innovation are very high. So, I remember that we did one project for a chocolate company, we’re creating some solutions for them. And I was first day I was sitting with the R&D head, and who became a very good friend. And when he asked me a few questions, which I want chocolates, which I didn’t have an answer to many things I did not know. And yet here we were. And he thought that the MD has fallen for his popularity and also his god this. Anyway, my exactly knew what I was doing. So, the way I take innovation projects in any category categories that have not worked before, is I tell them, you know what, I’ll create something new for you, which you have, you don’t have the expertise and you don’t have the knowledge I may not have. But I’ll still work on a solution. And I should only be compensated if I give you that solution. That’s very comforting to the other party, because you’re not charging them Unless it’s successful. And my logic is that if I have worked on something I should be able to create. But let’s say I failed. Still, there’s a lot of learning that I’ve got at no cost to me. Fortunately, we have not failed in that way or not. So that chocolate company were then I asked I said what is the biggest problem in innovation in your what prevents you? What’s the problem with chocolate that you cannot? The chocolate is very tricky. And our biggest enemy is moisture, water. Okay, we worked on all the solutions we gave them were with moisture, everything that happened was in moisture. So that that I had also had become a very good friend after a few months and all of I say how I say because I know you will never go there because you don’t see that what’s the opportunity there? So, I started to work on what you would never do. You say we never thought that this could be done. I said yeah, because anything you want to do you just shut your mind say no, this rude. No, we can’t take it does not work because you know too much. I don’t know anything. So, when I so I’m, I have the courage to fail. You have too much knowledge. So, before starting with just me they say you know you’re the Grandmaster, your Grandmaster, you stop taking actions thinking it will fail. I just take action ki jo hoga dekha jaayega Siddhartha Ahluwalia 30:08 Similarly, in the case of a pharma company, right, a lot of pharma companies would have said to you, right, people are used to eating better medicines, why do you want to make them tasty. Sanjeev Kapoor 30:18 So, I’m not saying that we want to make medicine, I’m saying things that would taste good, have medicinal benefits. Right? So now, this is something that I’ve worked with, it’s a brilliant thing. This is a turmeric lozenge, each has an effect of nine teaspoons of turmeric, that’s, that’s the potency of this, okay? And it’s delicious. I can keep it and it’s, it’s something which I keep my one of the two products that I said companies that try this product. Now. It’s, it’s delicious, and the effect of turmeric. So Turmeric is not soluble in water. Turmeric is when you take it in your body, you take very little amount. Even if you take it in milk, you need milk fat in it, for it to be soluble. But again, when it goes through your stomach, very little is absorbed. So, you have to so here through my buccal absorption, it’s like when you people say oh for heart, they’ve, their problem. Take that sorbet rate typically or under, under your tongue, because your buccal cavity is connected to the blood vessels. So, this is going directly to blood without going to my stomach. And I’m getting full benefit of turmeric. So now it’s something you try giving like if I give them haldi wala doodh, they say what? Or they give this and they think oh wow this is nice. Now, if you start thinking start working it’s not that difficult. So, yeah, I enjoy things like that. Siddhartha Ahluwalia 32:33 So, how do you think of scale and distribution because innovation on products is one part of it too, but make it a viable business you have to think of scale distribution and then executed Sanjeev Kapoor 32:44 Yeah, so, fortunately, numbers I understand. my dad was a banker brother is a chartered accountant, I am good with very good the numbers. So that part understands most of the time trouble is that when you cannot put things in perspective, when you cannot convert things into cost, effort into cost, product or service into costs. And if you if you are doing things where your interfaces with people where you’re getting a lot of people, you start to understand you start to when you meet people, you can understand what is it that they would like how much they would pay for it. And if this is the cost, then what is the maximum people can pay whether it makes sense or not. Now, all this is something for a person who is has some analytical ability, it’s not difficult. I’m fortunate that I have that ability I can I can put things in perspective I can and probably that comes from my father who was a banker, and he knew everything about everything. If this is a shirt and a look at this or this is this kind of cotton, this is this is many buttons, this will cost this much. And it said okay, this is shirt hilltops and similar about all this pipe, this is galvanized iron. This is like this, okay, this manifold and this, this, this why everything. And you would get amazed at how does you know, this is not my job is to lend money. And I have to understand their business if I don’t understand. So. So right from childhood numbers, thinking what it takes. So, if there is a shirt with a half sleeve shirt, take one meter 50 to 60 centimeters. So, what’s the average cost? What’s the cost of conversion? What is it? And if that’s the cost, what the cost of distribution. What’s the margin? These are normally each industry would work on some parameters. This is not rocket science. There are not too many variables. There are 123 layers that’s it. It’s not we are not talking Bitcoin, we are talking blockchain to a level where it is that complex, we are not talking any of that, right. So, when you when you do that, at the execution, I told you that I don’t like to do that, then I would create an arrangement where it is done with somebody who would partner with me somebody who would work with me, but it would become part owners of that. And I incentivize them to make money and in return they make money. Siddhartha Ahluwalia 35:39 How do you choose partners? Because now, the brand is so huge, right? There’s a pressure to be right. Right, right. So, the quality is what you look for in partners, and what are the attributes you want them to bring to the table? Right. Sanjeev Kapoor 35:55 So first and foremost, the value system that is critical, we should be good human being. That that’s the first most important thing. And normally, I would not look at business first and then say, Okay, this is the partner first look at a person and be comfortable with that person first. I would have built some trust some relationship before I move on to business. And then I trust. And not always it works. It fails also, not always your judgment is right and goes wrong. Also, not always who you trust would stay true to that trust, that also happens. But largely, it works in your favor. And you say okay, even if 80% is good, 20% is not you will keep on refining it and hope that the next partner that you choose would be better than the one that failed you Siddhartha Ahluwalia 37:15 how do you split your routine between the various ventures and obviously your personal time and your own learning? Sanjeev Kapoor 37:24 I don’t think about it. I don’t structure it too much. Siddhartha Ahluwalia 37:31 That’s when you lose the joy of continuity. Correct? Sanjeev Kapoor 37:39 Correct. So, I don’t. whatever I do, so I, I learned a lot. But at this time, don’t prepare. My learning is so much that I don’t need to prepare. So, I may have to peek at United Nations I will not prepare this interview will set obeah sending me questions. I would not look at it. So high profile meeting with President I would not because I believe that it’s like I would never prepare for exams, I would learn so once you do that, so for my work, also. It’s at times, there are priorities I feel needs more time I just sort of something like 13 days ago that there was catering to hospitals. I was not even doing it. So, it was not work. But today it is there. So maybe two weeks ago, I was watching some show or something I’m not doing I’m just prioritizing it and I’m working on it. So, it’s fortunately I’ve been able to manage and if I feel that there is pressure, I just say no. I just say okay, so somebody says uh and that most of the time work is not. If it is your work, you know your timelines, your time team knows your timeline. It’s normally it’s the media, who cannot plan themselves, who always have deadlines. sir kal shyam ka deadline hai annual issue ke liye. abe 1 saal se tujhe nhi pta tha so I can’t be a part of it. Why should I be part of any inefficient system because you could not benefit either I was not important to you. I cannot be important now or you are not going both ways. I will not So, so that’s one thing that I’m particular about. So I remember years ago, this is when email had started. But it was a time when there was email and fax also. But in our office side decided that we will not work on fax. Now even that’s the day forward. And that’s how we would do. And so, we didn’t have a fax machine and nothing. But it was a time but it was still there. So, there was a company who were doing work. And they asked us to send a fax. We asked them there email they said, No, can you fax? I said, we’ll not do work with them, because they’ll bring us down, we will not do and we just said no. And we told them what? They were upset. We laughed. It’s okay. We can at least say tell us story after seven years. Siddhartha Ahluwalia 41:02 The one thing which I want to ask, right, you said that you get bored easily. And you also showed a great power of consistency, you run the show for 19 years? What was the mix in both of these? Because they were both extremes? Sanjeev Kapoor 41:17 Yeah. So, understand that I my, when I say that I got bored if there is a daily routine, right? I wouldn’t do it. So, for TV show, I created a system, which is highly efficient. Where I was filming for about three months, filming I was doing in three days. Which means out of 90 days, 87 days, I was doing other things. So, consistency is seen to people. But from my point of view, it was I just brought a lot of efficiency into my work. And I did all that work of three months in three days. So it didn’t never felt like that. It’s the same thing that I’m doing and from content point. Till date, I have never cooked the dish twice. I don’t like it. Well. Siddhartha Ahluwalia 42:20 Thank you so much. It’s just been such an honor to learn from you to this conversation. Sanjeev Kapoor 42:26 Thank you very much. Thank you and wish you all the best and may you continue to learn and my belief is as you learn more. Your ability to teach more happens naturally. So may you learn more and teach more. Siddhartha Ahluwalia 42:42 Thank you so much for being on show. Sanjeev Kapoor 42:45 Thank you. Bye bye

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