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25:53Chef Sanjeev Kapoor On Food Misconceptions, Restaurant Hygiene & Packaged Food LabelsChef Sanjeev Kapoor discusses changing food consumption habits, highlighting how home-cooked meals have become a luxury due to busy lifestyles and constant exposure to commercial food media. He addresses common misconceptions around processed and frozen food, explaining that freezing requires no added preservatives and reduces microbial counts effectively when thawed properly from freezer to refrigerator. Regarding restaurant hygiene and safety practices, Kapoor emphasizes the need for staff education, better consumer awareness, and systematic training over sweeping generalizations against food businesses. He points out that used cooking oil from large establishments is recycled into products like biofuel. Addressing packaged foods, he criticizes misleading marketing tactics used by major brands to mask nutritional facts. Supporting government initiatives to reduce oil, salt, and sugar intake to combat lifestyle diseases, Kapoor maintains that traditional Indian cuisine remains inherently healthy and advocates for moderation, enjoyment, and a positive mind-gut connection in daily eating.