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MUMBAI: Actor and chef Kapil Verma shares his insights on the importance of good sleep and fitness in his profession. However, when it comes to working out in gyms, he admits to being a bit lazy! He explains: “I’m a pretty lazy gym-goer. I can’t make myself go more than two or three times a week, and even that feels like enough for me. I’m not one for morning walks either—the idea of specifically setting out for a walk feels shallow to me. It’s different if I’m walking as part of my daily routine or for a purpose. I like walking in general, but it has to be an active walk, not something passive or planned just for the sake of exercise. When it comes to the gym, I keep it simple. I focus on two body parts per session and make sure I target each body part at least once a week. This way, there’s no long gap in training, and I maintain balance. I feel blessed to have a mix of Punjabi and Haryanvi genes, which naturally help me maintain a good physique. I can eat a lot without gaining excessive weight, and my appetite stays healthy.” He adds: “I think it’s all about genetic balance, and I’m grateful for that. However, there’s one crucial aspect of fitness that people in India, especially women, often overlook: protein intake. From a young age, we are taught that proteins are the building blocks of life, but many don’t consume enough of it. It’s vital to have at least the equivalent of your body weight in grams of protein daily, sourced from good-quality foods. I’m not talking about protein powders; natural sources are sufficient. For example, lean chicken and paneer are excellent options.”
Kapil also emphasizes the importance of good sleep, saying: “Sleep is another non-negotiable aspect of my routine. I ensure I get at least seven to eight hours of sleep daily. If I’m sleep-deprived, I just can’t function properly, and in the hospitality industry, especially as a chef, this can lead to serious mistakes or even accidents. Good sleep keeps me alert, focused, and ready to multitask in the fast-paced environment of a kitchen.” We often see chefs tasting food while preparing a dish. How tempting is it to finish the dish right then and there? Kapil shares a funny incident: “When you’re making something, it’s actually very tempting because of the aroma. I get so tempted that my mouth starts watering—this happens a lot. It feels like your taste buds are erupting with excitement, and you can barely speak. I remember one particular incident clearly. I was making Delhi-style chole bhature during a recipe shoot for the show Swad Anusaar. The chole were almost done, and I was just testing to see if the salt was perfect. I loved it so much that when I had to deliver a line to the camera, I couldn’t speak. I was completely tongue-tied, smiling at the camera. I had to ask for a moment to taste it again, thinking, ‘Let me satisfy my taste buds first before talking to the audience about how good this is.’ Everyone on set waited for me to finish tasting, and after the shot, they all said, ‘Now we have to eat this too.’ It was a memorable moment!”
Kapil believes chefs must like their own food to expect others to enjoy it. He says, “I get super tempted because you have to like your own food. If you don’t like it, how can you expect others to? I completely disagree with people who say, ‘The chef doesn’t eat his own sweets.’ No—you have to taste it. Otherwise, how will you know how it turned out? I proudly say I love so many dishes that I make because I love eating them myself. That’s what motivates me to cook for others. If I like something so much, I’ll make it with so much love that the person eating it will love it too. It’s all about the emotion behind the food, and I have that emotional connection with what I cook. I absolutely love spreading that joy through my cooking.”
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