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Khazana: Kapoor’s Culinary Voyage to India
For millions across the Indian subcontinent, Chef Sanjeev Kapoor is more than a culinary icon—he’s a beloved household name, a mentor in the kitchen, and a trailblazer who brought Indian cooking to television screens long before food became entertainment. With his warm smile and effortless command over spices, Kapoor revolutionized home cooking through “Khana Khazana,” Asia’s longest-running cooking show, which aired an astounding 649 episodes. He went on to launch “FoodFood,” India’s first 24/7 food and lifestyle channel, solidifying his influence not just as a chef but as a media pioneer.
The Indian government honored his achievements with a Best Chef of India award and the prestigious Padma Shri, the nation’s fourth-highest civilian award—a testament to his cultural contribution to the nation and the world.
Yet, Kapoor’s ambitions have always extended beyond television. In 1998, he opened the first Khazana restaurant in Dubai, with a vision to present Indian cuisine on the global stage with the finesse and elegance it deserves. Today, that vision has grown into a global empire of 81 restaurants spanning 10 countries, under eight distinct culinary brands. Last year, he brought his flagship concept — Khazana — to Palo Alto, marking the brand’s debut in the United States.
Traditional techniques, modern flair
Khazana Palo Alto is a culmination of decades of culinary storytelling by a man who has elevated Indian food to the global gourmet spotlight. This is Kapoor’s second restaurant on the Peninsula (following The Yellow Chilli in Santa Clara), but Khazana is the crown jewel. His philosophy is rooted in authenticity, innovation, and accessibility. Kapoor believes Indian food should be as revered internationally as French or Japanese cuisine—elegant, expressive, and deserving of fine-dining acclaim. At Khazana, he bridges tradition and modernity: each dish is crafted using time-honored techniques but plated with contemporary flair.
The interior is a seamless blend of modern elegance and Indian artistry. Designed to evoke a sense of understated luxury, the space features warm, earthy tones, hand-carved wood accents, and custom lighting that casts a golden glow across the dining room. Contemporary furniture is paired with subtle nods to Indian design — jaali-inspired patterns, traditional textiles, and curated art pieces that celebrate India’s rich cultural heritage. The open kitchen concept allows diners to catch glimpses of the culinary craftsmanship, adding a layer of connection to the experience. The ambiance is refined yet welcoming, making Khazana feel both globally sophisticated and deeply rooted in tradition.
A desi palate with international appeal
Chef Sanjeev Kapoor. (Photo courtesy: Khazana)
Chef Kapoor himself curated the menu, so you know there’s some serious thought behind it. For starters, there’s Shimeji Pepper Fry, mushrooms with a black pepper kick, served with paratha. They also serve these cool-sounding Jackfruit and Avocado Tacos made with millet tortillas and spiced jackfruit. And of course, you can’t go wrong with Ancho Chili Paneer Tikka or Edamame Panipuri, combining crispy puri’s with spiced edamame.
For meat and seafood enthusiasts, Khazana offers Kashmiri-style lamb chops with saffron and fennel, and a fiery Bedgi Chilli’ Chicken. The tandoori seabass, a marinated Chilean seabass cooked in a clay oven, and Argentinean shrimps presented with a spicy batter, cater to those seeking more intense flavors.
Main courses include classic vegetarian choices such as baingan bharta and sarson da saag, a leafy green puree with a truffle twist, alongside dal tadka. Non-vegetarian options feature fish tikka masala, creamy kali mirch chicken with black pepper, and Mango Butter Chicken. The Malabari Prawn in Sourdough Bowl, rich with coconut milk, and Laal Maas Keema Bati, a goat dish with red chili, are also worth tasting.
Khazana’s Signature selection showcases dishes such as Lalla Mussa Dal simmered overnight, and Rogan Josh Nalli, lamb shanks in a Kashmiri spiced curd sauce. The menu also features Chicken Tariwala, a spicy chicken curry inspired by the famous Puran Singh da dhaba on Delhi-Ambala Highway, and Shaam Savera, soft cottage cheese stuffed spinach dumplings in a perfectly spiced tomato sauce.
Of course, it wouldn’t be an Indian meal without Biryani, and they’ve got chicken, vegetarian, lamb, and prawn versions, all cooked with aromatic rice and spices, sealed with dough and served with a gravy.
The desserts, as you know, is what I would rather have first. The Baked Mishti Doi, Kolkata-style with apricot was yummy. They also have a vegan Badam Kheer, a riff on gajar ka halwa with their Carrot Pudding Puff Tart, Motichoor Ladoo-inspired cheesecake, and, of course, the classic gulab jamun. Complementing the cuisine, Khazana features a full bar that serves a variety of classic drinks, special house cocktails, and many Indian-inspired seasonal creations.
The word “Khazana” means treasure and now the treasure is just around the corner.
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