“Whoever Does Business Is Not A Thief”: Chef Sanjeev Kapoor On Reusing Cooking Oil

Chef Sanjeev Kapoor, in an exclusive conversation with India Today Group’s Sneha Mordani, discusses the debate around restaurants reusing cooking oil. He explains that the real concern is repeatedly heating oil containing burnt food particles, while properly straining and filtering used oil can make a difference. Kapoor also highlights how used cooking oil, or UCO, is collected from restaurants and converted into biofuel, including sustainable aviation fuel. He cautions against painting the entire restaurant industry with the same brush, stressing that while those violating food safety norms should be punished, the industry also needs education and greater awareness about responsible cooking practices.