If you’re a foodie and love trying new recipes, there’s no way you haven’t seen Chef Sanjyot Keer’s content. Sanjyot is a popular internet personality and the founder of Your Food Lab (YFL). From Ed Sheeran to David Beckham, he’s cooked with some of the biggest celebrities.
His journey started as a food producer on MasterChef India and recently, he returned to the show in a new role where the contestants had to match their culinary skills.
In an exclusive conversation with Zee News, Sanjyot opens up about staying relevant in the food manufacturing industry, working with some of the biggest chefs in the country and returning to MasterChef India.
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1. You started your career as a food producer on MasterChef India and recently returned to the show in a new role. What did that full-circle moment feel like for you, personally and professionally?
It felt like a true homecoming.
When I first entered the MasterChef kitchen, I was behind the camera – quietly learning, watching and absorbing everything I could. Coming back on the other side of the camera after more than a decade brought a deep sense of gratitude and peace.
Over the years, I have been building with a clear vision: to present Indian cuisine with authenticity and depth to the world through your Food Lab. Returning to that same kitchen reminded me how far consistent work, patience, and belief in your vision can take you. It didn’t feel like a milestone to celebrate, but rather a moment to stop and acknowledge the journey.
2. You have worked closely with some of the biggest chefs in the country, from Vikas Khanna to Sanjeev Kapoor. What’s one key lesson you’ve learned from them, and who has been your biggest inspiration throughout your journey?
The greatest lesson I have learned is humility, no matter how much you achieve, you will remain a student of the art.
Working with chefs like Vikas Khanna, Sanjeev Kapoor and Ranveer Brar taught me discipline, respect for ingredients and clarity of thought. But inspiration doesn’t come from just one person.
It comes from everywhere – from famous chefs to home cooks, from my mother to street food heroes from across India. My journey is truly a reflection of the many people I’ve learned from along the way.
3. Food and digital content creation were once considered an unconventional career option in India. What inspired you to follow your passion despite the uncertainties?
When I started, there was no roadmap. Creator economy wasn’t even a term people used.
Clarity of purpose inspired me to move forward. I always saw myself as a chef and storyteller first and foremost, and digital only as a medium. I believed that if we were consistent, focused on quality and honest in the way we presented the food, the audience would connect.
Choosing faith over certainty was my biggest motivator.
4. You started your Food Lab when YouTube was emerging, and today social media is full of food creators on platforms like Instagram and YouTube. How do you stay relevant and stand out in such a competitive space?
For me, it’s always been about making food the hero.
We focus deeply not just on recipes, but also on storytelling, technique and clarity. Indian cuisine is incredibly vast, and there is always so much to explore, reinterpret, and thoughtfully present.
Staying curious, evolving with how audiences consume content, and constantly raising our own benchmarks keeps us relevant. Competition exists, but if you stick to your objective, you naturally find your niche.
5. Being a Punjabi, many people associate you with Punjabi cuisine, yet your channel features cuisines from different states and countries. How did you learn these diverse cuisines, and what advice would you give to young cooks so they don’t limit themselves to just one style of cooking?
Curiosity has been my greatest teacher.
I’ve spent years traveling, researching, cooking with people, learning from regional experts, and just being a student of food. Indian cuisine alone is so diverse that you could spend a lifetime exploring it.
My advice to young chefs is simple – don’t limit yourself. Be open, respect traditions and learn deeply before trying something new. The more you explore, the richer your perspective will be.
6. You also made an appearance at the Cannes Film Festival. As a chef how do you approach the styling and presentation that typically goes on behind the scenes in the kitchen?
For me, it’s always been more about styling and presenting your food than presenting itself.
Those who follow me know that I wear the same black T-shirt almost every day. I love consistency, it simplifies life and lets me focus on what really matters. That simplicity has become part of who I am.
But when you step onto a global stage like Cannes, you are representing your food, your community and your country more than just yourself. In those moments, I believe in being presentable and stylish without going overboard.
If you can carry yourself with simplicity, a little class, and stay connected to your roots, that’s enough. And then I’m happy to be back in my kitchen, where the black T-shirt feels like a second skin.
7. Who is your favorite celebrity chef and which dish is closest to your heart?
It’s hard because I don’t think inspiration comes from just one person.
I have learned from a lot of chefs, home cooks, street vendors and my family and each has shaped my journey in different ways. To name just one would not do justice to the many influences that have contributed to my cooking and thinking about food.
As far as any dish that’s closest to my heart goes, actually cooking for someone and seeing them enjoy it is what makes any dish special.
But if we talk about comfort and personal taste, I am a Mumbai boy at heart—I love vada pav, pav bhaji, misal pav and Mumbai sandwiches. Butter chicken is comfort food. A good chili chicken with butter naan makes me very happy. And if I had to pick exactly one iconic dish, biryani would be hard to beat.
Honestly, I love everything from idli-sambar to rasam and tamarind rice. I could eat Gujarati kadhi and khichdi four times a week. I love Indian food in all its forms.
8. You’ve shared countless recipes over the years. If you had to give a “recipe for success” to aspiring chefs who are afraid to take the unconventional path, what would it be?
Don’t be afraid to believe in your ideas.
Perform consistently, stay curious, work hard, and don’t rush the process. There will be uncertainty, but if you stay committed and true to your art, things will eventually fall into place.
Success rarely happens overnight—it is built quietly over time.
9. After cooking with the contestants on MasterChef India recently, who was your favorite contestant to work with this season, and do you have any predictions as to who you think could win the show?
MasterChef is one of those journeys where the contestants keep surprising you because they are learning every day.
During our challenge, I was really impressed with how well everyone performed under pressure. I didn’t expect anyone to be able to complete even 60 percent of such a complex dish, and they reached about 70 percent – which is remarkable in that environment.
Deepali and Jamuna really stood out with their enthusiasm and execution. Others also performed well.
As I see it, competitors like the Gande brothers also look very promising.
But ultimately, for me, MasterChef is about the triumph of Indian cuisine. This platform reflects the depth of our food culture and that is what really matters. May the best contestant win.